BBQ Chicken With Corn (Printable Version)
Smoky barbecue-glazed chicken with buttered, charred corn — easy, gluten-free summer main.
# 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:
01 - Bring grill to medium-high heat, approximately 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. Evenly rub the mixture over both sides of the chicken breasts.
03 - Brush corn cobs with melted butter and season with salt and black pepper as desired.
04 - Place chicken breasts on the grill. Cook 6 to 7 minutes per side, basting with barbecue sauce for the last 3 to 4 minutes on each side. Continue grilling until the internal temperature reaches 165°F.
05 - While chicken cooks, add corn to the grill. Turn occasionally and grill until golden and tender, about 10 to 12 minutes.
06 - Transfer chicken and corn from grill to a plate. Let the chicken rest for 5 minutes before slicing.
07 - Plate grilled chicken alongside corn on the cob. Garnish with chopped parsley and lime wedges if desired.
# Expert Tips:
01 -
- The combination of juicy chicken and sweet, buttery corn is far more satisfying than any takeout meal you could order.
- It comes together quickly, leaving you with more time to soak up the sunset or linger outside with friends.
02 -
- Once I skipped preheating the grill properly and ended up with pale, limp chicken—never again.
- Basting with barbecue sauce only in the last few minutes keeps the sugars from burning to a crisp.
03 -
- Always let the chicken rest before slicing to keep it dripping with juices, never dry.
- For irresistible caramelization, don’t rush—baste the barbecue sauce in layers as it cooks.