Amerasian BBQ Chicken & Sufferin' Succotash

Succotash
Lima Beans:
16 oz frozen Lima beans
3/4 tbsp olive oil
1 1/2 tsp kosher salt
1 tsp fresh ground black pepper

Add Lima beans to a 3 qt. sauce pan. Cover beans with water. Add salt, pepper and oil, and bring to a boil. Cover with a lid, reduce heat to medium-low and allow beans to simmer for 30-45 minutes, or until the beans are tender.

Creamed Corn:
1 22-oz package of frozen creamed corn
1 lb leeks
1 tbsp olive oil

Grill leeks until golden brown on the outside. Meanwhile, heat corn under medium-low heat until warm. Remove leeks from the grill. Chop into medallions and sprinkle onto the creamed corn. Finish with the olive oil and serve warm.

Amerasian BBQ Chicken

BBQ Sauce:
4 oz ketchup
4 oz stone-ground or deli mustard
2 oz apple cider vinegar
2 oz honey
2 oz molasses
1 oz soy sauce
1 1/2 tsp sesame oil

Mix all ingredients in a bowl.

Chicken:
Take 4 bone-in chicken breasts and soak in cold salt water for at least 2 hours. Remove from water and allow them to drip dry at room temperature for about 15 minutes. Meanwhile, preheat your grill so that the grates become hot. Drizzle BBQ sauce over chicken, skin-side up. Grill rib-side down for about 8 minutes, making sure to close the grill so that residual heat begins to bake the sauce onto the chicken. Personally, I save the sauce for the meaty areas and don't worry about spreading it along the rib cage, but that's your call. Once the sauce begins to crust a little, flip the chicken and cook for 3-5 minutes. This step will probably burn some of the sauce, but that's important for the "bark." Flip the chicken back over and paint more BBQ sauce on it. Think of this step as literally painting; you are building layers of sauce onto the exterior of the chicken. Continue repeating these steps until the chicken is cooked and you are out of BBQ sauce. Allow the chicken to rest for 5-10 minutes after removing from the grill. Keep in mind that because this is bone-in chicken, the temperature will continue to rise after removing from the grill (anywhere from 5-10 degrees Fahrenheit) as the bones release their heat.