BBQ Chicken with Corn (Printable Version)
Smoky grilled chicken with tangy barbecue glaze and charred, butter-brushed corn on the cob.
# 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 barbecue sauce, gluten-free if needed
→ 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 or grill pan to medium-high heat, approximately 400°F.
02 - Pat chicken breasts dry. In a small mixing bowl, combine olive oil, smoked paprika, garlic powder, onion powder, salt, and black pepper. Rub seasoning evenly over both sides of each breast.
03 - Brush corn ears with melted butter. Season with salt and black pepper according to preference.
04 - Place chicken onto the heated grill. Cook for 6 to 7 minutes per side. During the last 3 to 4 minutes on each side, baste with barbecue sauce. Ensure internal temperature reaches 165°F.
05 - As chicken grills, place corn on the grill. Rotate occasionally until kernels are lightly charred and tender, approximately 10 to 12 minutes.
06 - Transfer chicken and corn from the grill. Allow chicken to rest for 5 minutes before slicing. Serve chicken alongside corn, garnished with parsley and lime wedges if desired.
# Expert Hints:
01 -
- The combination of juicy chicken and sweet corn feels like a cookout secret you’ll want to share.
- No-fuss prep means you get big flavor with little effort—a win for busy nights or lazy weekends.
02 -
- Once I tried grilling with chilled meat and the centers never cooked through—the trick is letting the chicken come to room temp first.
- One day, I switched from canned corn to fresh cob and finally understood what real summer tastes like.
03 -
- Resting the grilled chicken keeps it juicy and stops the plate from filling with lost flavor.
- A final butter brush over hot corn makes the seasoning stick and smells incredible.