BBQ Chicken With Corn (Print)
Smoky grilled chicken and buttered corn on the cob finished with tangy barbecue glaze, 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)
# How To Make It:
01 - Heat grill to medium-high (about 400°F).
02 - Pat chicken breasts dry. In a small bowl, combine olive oil, smoked paprika, garlic powder, onion powder, salt, and black pepper. Rub the mixture evenly onto both sides of each chicken breast.
03 - Brush the corn with melted butter and sprinkle with salt and black pepper to taste.
04 - Place chicken on the grill and cook for 6 to 7 minutes per side. During the final 3 to 4 minutes of grilling on each side, baste the chicken with barbecue sauce. Continue cooking until the internal temperature reaches 165°F.
05 - While grilling the chicken, place the corn on the grill. Turn the cobs 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 - Serve grilled chicken with corn on the cob. Garnish with chopped parsley and lime wedges if desired.
# Expert Tips:
01 -
- The chicken grills up unbelievably juicy with a deep smoky flavor that feels restaurant-special, even if it’s just a Tuesday night.
- Pairing tender corn and zesty barbecue sauce means even picky eaters end up licking their fingers (and asking for more).
02 -
- Turning the chicken too soon means leaving half of it stuck to the grill—patience makes clean, beautiful grill marks.
- Basting the barbecue sauce too early can burn the sugars, so wait until the last few minutes for that glossy, sticky finish.
03 -
- Let the grill preheat fully—and leave the lid down whenever possible for even cooking.
- Turning the ears of corn with tongs as soon as you hear a faint pop prevents burning in spots.