BBQ Chicken With Corn (Print Version)
Smoky grilled chicken and buttered corn, ready in 45 minutes.
# 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 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. Combine olive oil, smoked paprika, garlic powder, onion powder, salt, and black pepper in a small mixing bowl. Rub the seasoning mixture over both sides of the chicken breasts.
03 - Brush husked corn with melted butter and season evenly with salt and 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 and continue grilling until internal temperature reaches 165°F.
05 - While chicken is grilling, place corn on grill, turning occasionally, and cook until kernels are browned and tender, about 10 to 12 minutes.
06 - Remove chicken and corn from 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 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.