BBQ Chicken with Corn (Printable)
Smoky grilled chicken and buttered corn, ready in 45 minutes; simple seasonings and tangy barbecue for a summer meal.
# What You 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 Make:
01 - Set the grill to medium-high heat, approximately 400°F.
02 - Pat chicken breasts dry with paper towels. In a small bowl, combine olive oil, smoked paprika, garlic powder, onion powder, salt, and black pepper. Evenly coat both sides of the chicken with the mixture.
03 - Brush husked corn on the cob with melted butter and season with salt and black pepper to preference.
04 - Place chicken breasts on the grill. Cook for 6 to 7 minutes per side. During the final 3 to 4 minutes of grilling on each side, baste generously with barbecue sauce. Continue grilling until internal temperature reaches 165°F.
05 - Place corn alongside chicken and grill, turning occasionally, until kernels are browned in spots and tender, about 10 to 12 minutes.
06 - Remove chicken and corn from the grill. Let chicken rest for 5 minutes before slicing to retain juices.
07 - Serve sliced chicken with grilled corn on the cob. Garnish with chopped parsley and lime wedges if desired.
# Expert Hints:
01 -
- The combination of juicy chicken and caramelized corn is more irresistible than any single cookout favorite.
- Basting with barbecue sauce creates those lacquered edges that stick to your fingers in the best way.
02 -
- If you skip the resting step, the chicken will lose all its moisture onto your plate — patience pays off.
- Testing corn for doneness means giving it a firm press: when kernels are tender and steaming, it’s just right.
03 -
- Basting only after the first flip prevents sauce from burning and leaves a glossy finish.
- Letting buttered corn sit for a minute before serving gives the flavor a chance to seep in.