BBQ Chicken With Corn (Printer-friendly)
Smoky grilled chicken brushed with tangy barbecue sauce, paired with buttered, charred corn and a squeeze of 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)
# Directions:
01 - Preheat the grill to medium-high heat, approximately 400°F.
02 - Pat chicken breasts dry. Combine olive oil, smoked paprika, garlic powder, onion powder, salt, and black pepper in a small bowl. Rub the mixture over both sides of the chicken breasts.
03 - Brush husked corn on the cob with melted butter and season with salt and pepper.
04 - Place chicken breasts on the grill. Cook for 6 to 7 minutes per side, brushing with barbecue sauce during the last 3 to 4 minutes on each side. Grill until chicken reaches an internal temperature of 165°F.
05 - Grill corn alongside chicken, turning occasionally, until browned and tender, about 10 to 12 minutes.
06 - Remove chicken and corn from the grill. Allow chicken to rest for 5 minutes before slicing.
07 - Serve grilled chicken with corn on the cob. Garnish with chopped fresh parsley and lime wedges if desired.
# Expert Advice:
01 -
- You can whip up this feast with almost no effort, but everyone thinks you fussed.
- The blend of smoky paprika, juicy chicken, and buttery corn has a way of vanishing from plates in record time.
02 -
- If you add the barbecue sauce too early, the sugars will char and turn bitter instead of caramelizing.
- Letting the chicken rest before slicing actually keeps it juicier—trust me, I learned this the sticky-fingered way.
03 -
- Baste with barbecue sauce only at the end, and brush it on thick for best stickiness.
- Letting the corn rest under foil after grilling softens it up and traps in steam for extra juiciness.