BBQ Chicken with Corn (Print Version)
Smoky grilled BBQ chicken and buttered corn on the cob — a simple summer dinner for four.
# 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 barbecue sauce (gluten-free if needed)
→ 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:
01 - Preheat the grill to medium-high heat, approximately 400°F.
02 - Pat the chicken breasts dry with paper towels. In a small bowl, combine olive oil, smoked paprika, garlic powder, onion powder, salt, and black pepper. Coat both sides of each chicken breast thoroughly with the seasoning mixture.
03 - Brush the husked corn with melted butter and sprinkle with salt and black pepper according to taste.
04 - Place the prepared chicken breasts on the grill. Cook for 6 to 7 minutes per side, basting with barbecue sauce during the last 3 to 4 minutes of grilling on each side. Continue grilling until chicken reaches an internal temperature of 165°F and is cooked through.
05 - While the chicken is cooking, grill the corn, rotating occasionally, until the kernels are browned and tender, about 10 to 12 minutes.
06 - Remove grilled chicken and corn from the heat. Allow the chicken to rest for 5 minutes before slicing. Plate the chicken with the grilled corn. Garnish with chopped fresh parsley and lime wedges if desired.
# Expert Tips:
01 -
- This BBQ chicken comes off the grill juicy and full of deep smoky flavor—so much better than store-bought.
- Grilled corn gets a sweet, caramelized pop that elevates it from simple side to absolute summertime must-have.
02 -
- Never rush the resting time for chicken—if you skip it, you risk losing all those delicious juices the grill worked so hard for.
- If you baste too early, the barbecue sauce can scorch before the chicken cooks; brush it on only in the last few minutes on each side for a glossy glaze, not burnt bits.
03 -
- The secret to perfect chicken is direct heat for color, then moving it to a cooler spot to finish—no dry meat ever again.
- Resting both the chicken and corn under foil keeps them hot until you&aposre ready to serve and gives everything a final, gentle steam.