BBQ Chicken With Corn (Printable)
Smoky grilled chicken with tangy barbecue glaze and buttered corn on the cob—easy, flavorful summer fare.
# 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 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. Coat both sides of the chicken evenly with the spice mixture.
03 - Brush husked corn with melted butter and sprinkle with salt and black pepper to taste.
04 - Arrange the chicken breasts directly on the grill grates. Cook for 6 to 7 minutes per side. During the final 3 to 4 minutes on each side, baste with barbecue sauce. Grill until internal temperature reaches 165°F.
05 - While chicken cooks, place corn on the grill. Turn occasionally and cook until charred and tender, about 10 to 12 minutes.
06 - Transfer chicken from the grill and allow to rest for 5 minutes before slicing.
07 - Serve grilled chicken alongside corn on the cob. Garnish with chopped parsley and lime wedges if desired.
# Expert Advice:
01 -
- The unmistakable aroma of smoky spice and sweet corn will have your neighbors peering over the fence for a taste.
- Its unfussy prep means more time savoring sunshine and less time stuck in the kitchen.
02 -
- Grilling on too high a heat will char the barbecue sauce instead of letting it glaze—save the basting for the last few minutes.
- Letting the chicken rest before slicing really does make a difference in keeping every bite succulent.
03 -
- Bring your chicken to room temperature for 15 minutes before grilling—it cooks more evenly and stays juicier.
- Baste with barbecue sauce at the very end so you get sticky, caramelized edges instead of burnt sugar.