BBQ Chicken with Corn (Printable view)
Juicy smoked chicken and buttered corn on the cob, finished with barbecue glaze and fresh lime.
# 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 (about 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. Thoroughly rub mixture over both sides of chicken breasts.
03 - Brush corn on the cob with melted butter and season with salt and black pepper.
04 - Place chicken onto hot grill. Cook for 6 to 7 minutes per side. During the last 3 to 4 minutes of grilling on each side, generously baste with barbecue sauce. Continue cooking until internal temperature reaches 165°F.
05 - While chicken grills, cook corn on the cob, turning every few minutes, until browned and tender, approximately 10 to 12 minutes.
06 - Remove chicken from grill and let rest for 5 minutes before slicing to retain juices.
07 - Arrange grilled chicken and corn on plates. Sprinkle with chopped parsley and serve with lime wedges as desired.
# Expert Advice:
01 -
- The smoky paprika rub makes even basic chicken taste like a backyard BBQ secret.
- It’s the kind of meal that magically gets everyone outside and talking for hours.
02 -
- Don’t rush the resting time—cutting too early makes even juicy chicken go dry instantly.
- Using barbecue sauce only at the end prevents burnt, bitter sugar crusts and gives you that sticky, lacquered finish.
03 -
- Let the chicken reach room temperature before grilling for even cooking and tenderness.
- For deeply flavored corn, sprinkle a little smoked paprika or chili powder onto the butter before brushing it on.