BBQ Chicken with Corn (Print View)
Juicy barbecue-glazed chicken with charred corn on the cob, finished with parsley and lime for bright summer flavors.
# 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 barbecue sauce (ensure gluten-free if needed)
→ 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)
# Method:
01 - Set the grill to medium-high heat, approximately 400°F.
02 - Pat chicken breasts dry. In a bowl, combine olive oil, smoked paprika, garlic powder, onion powder, salt, and black pepper. Evenly rub the seasoning mix onto both sides of the chicken.
03 - Brush corn cobs with melted butter and season with salt and pepper to your taste.
04 - Arrange seasoned chicken breasts on the preheated grill. Cook for 6–7 minutes per side, basting with barbecue sauce during the final 3–4 minutes on each side, until an internal temperature of 165°F is reached.
05 - While chicken is cooking, grill corn cobs, rotating occasionally, until they are charred and tender, about 10–12 minutes.
06 - Remove chicken from the grill and let it rest for 5 minutes before slicing to ensure juices redistribute.
07 - Serve grilled chicken alongside corn on the cob. Top with fresh parsley and lime wedges if desired.
# Insider Tips:
01 -
- The chicken turns out unbelievably juicy without fancy tricks—just a simple rub and perfect timing.
- Pairing sweet corn and smoky barbecue packs the plate with that summer comfort you crave, no matter the weather.
02 -
- If you rush and skip the resting step for the chicken, you’ll lose some of that precious juiciness right onto the cutting board.
- Basting with barbecue sauce too early can burn the sugars before the chicken’s cooked, so wait until the end for glossy, caramelized flavor.
03 -
- Always check the chicken’s internal temperature with a quick-read thermometer for peace of mind.
- Wait until the last few minutes to sauce the chicken so you get sticky, caramelized edges instead of charred sugar.