BBQ Chicken with Corn (Printable)
Smoky grilled BBQ chicken and buttered corn on the cob — a simple summer dinner for four.
# What You 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 - Bring 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. Coat both sides of the chicken evenly with the mixture.
03 - Brush each ear of corn with melted butter. Sprinkle with salt and black pepper to taste.
04 - Arrange chicken breasts on the grill. Cook for 6-7 minutes per side, basting with barbecue sauce for the last 3-4 minutes on each side until fully cooked and internal temperature reaches 165°F.
05 - As chicken cooks, place corn on the grill, turning occasionally until browned and tender, about 10-12 minutes.
06 - Transfer chicken and corn from the grill. Let the chicken rest for 5 minutes before slicing.
07 - Present grilled chicken with corn on the cob. Garnish with chopped parsley and lime wedges if desired.
# Expert Suggestions:
01 -
- It’s the kind of meal that tastes like pure sunshine, with perfectly charred corn and juicy BBQ chicken that wins over every guest.
- This is a no-fuss, kitchen-to-grill recipe that keeps things easy so you enjoy your evening instead of worrying about dozens of steps.
02 -
- Underestimating grill heat can leave chicken dry on the outside and raw inside; keep a close eye and turn when necessary.
- Basting barbecue sauce only during the last few minutes saves it from burning and makes for a better sticky finish.
03 -
- Let the chicken reach room temperature before grilling so it cooks evenly and stays moist.
- Use two sets of tongs — one for raw chicken, one for grilled — to avoid any cross-contamination without stopping to wash up mid-cook.