BBQ Chicken With Corn (Print View)
Smoky grilled chicken and charred corn on the cob, finished with barbecue sauce, parsley and lime.
# 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)
# Step-by-Step Directions:
01 - Preheat grill to medium-high heat, approximately 400°F.
02 - Blot chicken breasts dry with paper towels. Combine olive oil, smoked paprika, garlic powder, onion powder, salt, and black pepper in a small bowl. Evenly coat both sides of chicken breasts with the seasoning mixture.
03 - Brush each ear of corn evenly with melted butter and season with salt and black pepper.
04 - Arrange chicken breasts on the preheated grill. Cook for 6 to 7 minutes per side. During the final 3 to 4 minutes of grilling on each side, baste generously with barbecue sauce. Continue cooking until the chicken reaches an internal temperature of 165°F.
05 - While the chicken cooks, place corn on the grill. Rotate periodically and cook until evenly browned and tender, about 10 to 12 minutes.
06 - Transfer grilled chicken and corn to a platter. Allow chicken to rest for 5 minutes before slicing for optimal juiciness.
07 - Arrange sliced chicken and corn on plates. Garnish with chopped parsley and lime wedges if desired before serving.
# Expert Suggestions:
01 -
- The sweet, buttery corn and sticky barbecue chicken taste like pure, unfiltered summer joy.
- Even the pickiest eaters soften when you serve this — yes, even Uncle Dave, who claims not to like corn.
02 -
- I once rushed the chicken off the grill too soon and ended up with pale, dry edges — patience and a thermometer (74°C or 165°F) are key.
- Basting during the last minutes of grilling prevents sauce from burning and keeps those sticky flavors where you want them — on the chicken, not the grates.
03 -
- Temperature is your friend — always check the thickest part of the chicken for doneness.
- Resting the chicken before slicing locks in the flavor and juiciness every single time.