BBQ Chicken With Corn (Printable Version)
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)
# Directions:
01 - Set grill to medium-high heat, approximately 400°F.
02 - Pat chicken breasts dry. In a small bowl, blend olive oil, smoked paprika, garlic powder, onion powder, salt, and black pepper. Rub both sides of chicken with the spice mixture.
03 - Brush corn cobs with melted butter and season with salt and pepper according to preference.
04 - Position chicken breasts on the grill. Cook for 6–7 minutes per side. During the last 3–4 minutes on each side, baste generously with barbecue sauce. Grill until internal temperature reaches 165°F.
05 - While chicken grills, place corn on the grill. Cook, turning occasionally, for 10–12 minutes or until lightly charred and tender.
06 - Transfer grilled chicken and corn off the grill. Let chicken rest for 5 minutes before slicing. Serve with corn, garnishing with fresh parsley and lime wedges if desired.
# Top Tips:
01 -
- The barbecue glaze caramelizes beautifully, and the corn picks up just enough smoke to make every bite addictive.
- It's quick to prep, almost foolproof, and always draws people to the table at the scent alone.
02 -
- I’ve learned the hard way that pouring on barbecue sauce too soon leads to burned, bitter bits—save it for the last minutes.
- Letting the chicken rest is non-negotiable, or you’ll lose all those delicious juices onto your cutting board.
03 -
- Clean and oil your grill grates before starting—otherwise food sticks and you lose those tasty bits.
- Brushing the corn several times with butter as it grills leads to seriously golden kernels.