BBQ Chicken with Corn (Printable)
Smoky grilled chicken and sweet corn on the cob — a quick, flavorful summer main for four.
# 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 Steps:
01 - Preheat the grill to medium-high heat (about 400°F).
02 - Pat the chicken breasts dry. In a small mixing bowl, combine olive oil, smoked paprika, garlic powder, onion powder, salt, and black pepper. Evenly rub the seasoning mixture over both sides of the chicken breasts.
03 - Brush the husked corn ears with melted butter and season with salt and black pepper according to taste.
04 - Arrange the seasoned chicken on the preheated grill. Cook for 6 to 7 minutes per side, brushing each side with barbecue sauce during the last 3 to 4 minutes of grilling. Ensure the internal temperature reaches 165°F for safe consumption.
05 - While the chicken is grilling, place the prepared corn on the grill. Turn occasionally until evenly charred and tender, approximately 10 to 12 minutes.
06 - Remove the grilled chicken and corn from the heat. Allow the chicken to rest for 5 minutes before slicing to retain juices.
07 - Serve the grilled chicken alongside corn on the cob. Top with fresh parsley and lime wedges as desired.
# Expert Advice:
01 -
- The juicy, smoky flavor of the chicken feels like summer even if you whip this up indoors.
- The sweet, crisp corn on the cob pairs perfectly and soaks up every last drop of buttery goodness.
02 -
- Taking the chicken off the grill the moment it hits 74°C/165°F is essential—any longer and it dries fast.
- Basting with barbecue sauce near the end prevents burning while delivering that sticky, lacquered goodness.
03 -
- Always start with a clean, oiled grill for the most beautiful grill marks and easy flipping.
- Adding a little smoked salt to the corn butter gives it a real fire-cooked depth even on rainy days.