BBQ Chicken With Corn (Printable)
Smoky grilled chicken with buttered corn on the cob, ready in 45 minutes for a bright summer meal.
# What You'll Need:
→ Chicken
01 - 4 boneless, skinless chicken breasts
02 - 2 tablespoons olive oil
03 - 1 teaspoon smoked paprika
04 - 1 teaspoon garlic powder
05 - 1 teaspoon onion powder
06 - 1/2 teaspoon salt
07 - 1/2 teaspoon black pepper
08 - 1 cup gluten-free barbecue sauce
→ Corn
09 - 4 ears corn on the cob, husked
10 - 2 tablespoons unsalted butter, melted
11 - Salt, to taste
12 - Black pepper, to taste
→ Garnish
13 - 2 tablespoons chopped fresh parsley (optional)
14 - Lime wedges (optional)
# How to Make It:
01 - Preheat the grill to medium-high heat, approximately 400°F.
02 - Pat chicken breasts dry. In a small bowl, combine olive oil, smoked paprika, garlic powder, onion powder, salt, and black pepper. Evenly rub the seasoning mixture over both sides of each chicken breast.
03 - Brush husked corn with melted butter. Season all sides with salt and black pepper to taste.
04 - Place chicken breasts on the preheated grill. Cook for 6 to 7 minutes on each side, basting with barbecue sauce during the final 3 to 4 minutes per side, until the internal temperature reaches 165°F.
05 - While the chicken is grilling, place corn on the grill. Cook, turning occasionally, until browned and tender, around 10 to 12 minutes.
06 - Remove chicken and corn from the grill. Allow chicken to rest for 5 minutes before slicing for optimal juiciness.
07 - Serve grilled chicken alongside corn on the cob. Garnish with chopped parsley and lime wedges if desired.
# Expert Tips:
01 -
- The chicken stays impossibly juicy, even if you get distracted by a backyard conversation.
- Corn grilled right alongside soaks up those charred notes, making every bite a little celebration.
02 -
- If you rush and slice the chicken right off the grill, the juices will escape and leave it dry&
- Charring the corn more than you think you should brings out a wild, sweet-smoky flavor that’s worth the risk&
03 -
- Check chicken doneness with a thermometer — 74°C 165°F is your friend for juicy results&
- Swap in smoked sea salt or a dash of liquid smoke for more depth without changing the process&