BBQ Chicken with Corn (Printable Version)
Juicy grilled chicken breasts basted in barbecue sauce, served with charred, buttered corn and a squeeze of lime.
# 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 and pepper, to taste
→ Garnish
12 - 2 tablespoons chopped fresh parsley (optional)
13 - Lime wedges (optional)
# How-To Steps:
01 - Set the 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. Rub mixture evenly over both sides of all chicken breasts.
03 - Brush each ear of corn with melted butter and sprinkle with salt and pepper as desired.
04 - Arrange chicken on the preheated grill. Grill for 6–7 minutes per side. During the last 3–4 minutes on each side, baste liberally with barbecue sauce. Grill until internal temperature reaches 165°F.
05 - Place corn on the grill alongside the chicken, turning occasionally, until charred and tender, about 10–12 minutes.
06 - Remove the chicken and corn from the grill. Allow chicken to rest for 5 minutes before slicing.
07 - Serve chicken with corn on the cob. Garnish with chopped fresh parsley and lime wedges if desired.
# Helpful Tips:
01 -
- The whole meal cooks on the grill so your kitchen stays cool and your cleanup stays minimal.
- That smoky paprika rub under a sticky glaze of barbecue sauce hits a flavor ratio thats hard to beat with so little effort.
02 -
- Baste the barbecue sauce on only during the last few minutes or the sugars will burn and turn bitter before the chicken is cooked through.
- Letting the chicken rest after grilling is not optional because cutting in too early loses all the moisture you worked to keep.
03 -
- Oil your grill grates with a paper towel dipped in vegetable oil right before cooking to prevent any sticking.
- Reserve a small bowl of clean barbecue sauce for serving at the table so you are not dipping into the one that touched raw chicken.