BBQ Chicken with Corn (Printable View)
Smoky grilled chicken glazed in barbecue sauce with charred corn on the cob, finished with parsley and lime.
# 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)
# Cooking Steps:
01 - Preheat the grill to medium-high heat, approximately 400°F (200°C).
02 - Pat chicken breasts dry. In a small bowl, combine olive oil, smoked paprika, garlic powder, onion powder, salt, and black pepper. Rub mixture thoroughly over both sides of chicken.
03 - Brush corn with melted butter and season all sides with salt and black pepper.
04 - Place chicken on hot grill. Cook for 6–7 minutes per side. During the last 3–4 minutes on each side, baste with barbecue sauce. Grill until chicken is cooked through and internal temperature reaches 165°F (74°C).
05 - While chicken cooks, grill corn on the cob. Turn occasionally until kernels are browned and tender, about 10–12 minutes total.
06 - Remove chicken from the grill and let rest for 5 minutes before slicing.
07 - Arrange grilled chicken and corn on plates. Garnish with chopped fresh parsley and lime wedges if desired.
# Expert Tips:
01 -
- Brushing barbecue sauce on at the end keeps the chicken juicy with just the right sticky, caramelized finish.
- Grilling corn next to the chicken means less fuss and everything’s ready in one go.
02 -
- Resist slicing the chicken straight off the grill — I learned the hard way that patience keeps all the juices inside.
- If the barbecue sauce burns, you’re basting too early; wait until the final few minutes for perfect glossy coating.
03 -
- Pat the chicken completely dry so the spice rub clings and caramelizes instead of steaming.
- Basting with sauce in the last few minutes creates that perfect sticky finish without burning the sugars.