BBQ Chicken with Corn (Print Version)
Smoky grilled chicken brushed with barbecue sauce served with buttered, charred corn on the cob.
# Recipe Ingredients:
→ 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 - Heat grill to medium-high (approximately 400°F), ensuring grates are clean and lightly oiled.
02 - Pat chicken breasts dry. In a small bowl, combine olive oil, smoked paprika, garlic powder, onion powder, salt, and black pepper. Evenly coat both sides of chicken breasts with seasoning mixture.
03 - Brush each corn cob with melted butter and season generously with salt and black pepper.
04 - Place chicken on preheated grill. Cook for 6-7 minutes per side, basting both sides with barbecue sauce during the last 3-4 minutes of grilling. Continue until internal temperature reaches 165°F.
05 - While chicken cooks, grill corn, turning occasionally until evenly browned and tender, about 10-12 minutes.
06 - Transfer chicken and corn to a platter. Allow chicken to rest for 5 minutes before slicing to preserve juiciness.
07 - Plate grilled chicken alongside corn on the cob. Garnish with chopped parsley and lime wedges if desired.
# Expert Advice:
01 -
- The smoky rub and sweet barbecue sauce work absolute magic together on the chicken, making it quietly irresistible.
- Grilling the corn at the same time means less fuss and more time relaxing with your favorite cool drink.
02 -
- I once skipped drying the chicken and ended up with soggy, sad grill marks that never browned right.
- Basting too early burns the barbecue sauce—wait until the last few minutes to caramelize, not scorch.
03 -
- Rubbing chicken with oil before spice prevents sticking and uneven charring.
- Warming the barbecue sauce first means better basting and fewer burnt spots.