BBQ Chicken With Corn (Printable version)
Juicy BBQ chicken with charred buttered corn—ready in 45 minutes for a smoky, summery meal.
# Ingredient List:
→ 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 melted butter
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 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. Rub the mixture evenly over both sides of each chicken breast.
03 - Brush each ear of corn with melted butter and season with salt and black pepper.
04 - Place chicken breasts on grill. Cook for 6 to 7 minutes per side, basting with barbecue sauce during the last 3 to 4 minutes on each side, until the internal temperature reaches 165°F.
05 - While chicken cooks, grill the corn, turning occasionally, until browned and tender, about 10 to 12 minutes.
06 - Remove chicken and corn from grill. Let chicken rest for 5 minutes before slicing.
07 - Serve grilled chicken with corn on the cob. Garnish with chopped parsley and lime wedges, if desired.
# Expert Suggestions:
01 -
- This is a surefire way to serve up juicy chicken and sweet corn with almost zero fuss (I secretly keep extra napkins at arm's reach).
- The smoky-sweet pairing puts everyone in a good mood, and you barely need more than the basics to pull it off.
02 -
- Pulled the chicken off too soon my first time — use a thermometer and don’t trust your eyes alone.
- Letting the chicken rest made it noticeably juicier and easier to slice without losing those tasty juices.
03 -
- Baste the chicken with barbecue sauce only during the last few minutes to prevent burning.
- Turning the corn every couple of minutes helps avoid charring one side too much — no one likes biting into a burnt patch.