BBQ Chicken with Corn (Printable)
Smoky grilled chicken with tangy barbecue glaze and charred, butter-brushed corn on the cob.
# 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)
# How-to Steps:
01 - Preheat grill to medium-high heat, approximately 400°F.
02 - Pat chicken breasts dry. In a small bowl, combine olive oil, smoked paprika, garlic powder, onion powder, salt, and black pepper. Evenly coat both sides of chicken with the seasoning blend.
03 - Brush husked corn with melted butter and season with salt and black pepper according to preference.
04 - Place chicken breasts on the grill. Cook 6 to 7 minutes per side. During the final 3 to 4 minutes of grilling each side, baste chicken with barbecue sauce. Cook until internal temperature reaches 165°F.
05 - While chicken cooks, grill corn, turning occasionally, until evenly browned and tender, about 10 to 12 minutes.
06 - Remove chicken and corn from grill. Let chicken rest for 5 minutes before slicing to retain juices.
07 - Arrange grilled chicken and corn on serving plates. Top with chopped parsley and serve with lime wedges if desired.
# Expert Advice:
01 -
- The combination of juicy chicken and sweet corn feels like a cookout secret you’ll want to share.
- No-fuss prep means you get big flavor with little effort—a win for busy nights or lazy weekends.
02 -
- Once I tried grilling with chilled meat and the centers never cooked through—the trick is letting the chicken come to room temp first.
- One day, I switched from canned corn to fresh cob and finally understood what real summer tastes like.
03 -
- Resting the grilled chicken keeps it juicy and stops the plate from filling with lost flavor.
- A final butter brush over hot corn makes the seasoning stick and smells incredible.