BBQ Chicken With Corn (Printable)
Smoky grilled chicken with buttery corn on the cob and tangy BBQ glaze, finished with parsley and lime.
# 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)
# Steps:
01 - Preheat grill 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. Evenly rub the mixture over both sides of the chicken breasts.
03 - Brush ears of corn with melted butter and season with salt and black pepper.
04 - Place chicken on the grill and cook for 6 to 7 minutes per side. During the last 3 to 4 minutes on each side, baste with barbecue sauce until fully cooked and internal temperature reaches 165°F.
05 - While chicken cooks, place corn on the grill. Grill, turning occasionally, until browned and tender, about 10 to 12 minutes.
06 - Remove chicken and corn from the grill. Allow chicken to rest for 5 minutes before slicing.
07 - Arrange grilled chicken and corn on serving plates. Garnish with chopped parsley and lime wedges, if desired.
# Expert Hints:
01 -
- The chicken turns out unbelievably juicy without fancy tricks—just a simple rub and perfect timing.
- Pairing sweet corn and smoky barbecue packs the plate with that summer comfort you crave, no matter the weather.
02 -
- If you rush and skip the resting step for the chicken, you’ll lose some of that precious juiciness right onto the cutting board.
- Basting with barbecue sauce too early can burn the sugars before the chicken’s cooked, so wait until the end for glossy, caramelized flavor.
03 -
- Always check the chicken’s internal temperature with a quick-read thermometer for peace of mind.
- Wait until the last few minutes to sauce the chicken so you get sticky, caramelized edges instead of charred sugar.