BBQ Chicken with Corn (Printable version)
Smoky grilled chicken and butter-brushed corn, ready in 45 minutes for an easy gluten-free summer meal.
# 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, to taste
12 - Black pepper, to taste
→ Garnish
13 - 2 tablespoons chopped fresh parsley (optional)
14 - Lime wedges (optional)
# Directions:
01 - Heat grill to medium-high, 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. Rub the mixture evenly on all sides of the chicken.
03 - Brush corn with melted butter and season with salt and black pepper to taste.
04 - Arrange chicken breasts on the grill. Cook for 6–7 minutes per side. During the last 3-4 minutes on each side, baste the chicken with barbecue sauce. Continue grilling until internal temperature reaches 165°F.
05 - While the chicken is cooking, place the corn on the grill. Turn occasionally and grill for 10–12 minutes, or until browned and tender.
06 - Remove chicken and corn from the grill. Rest the chicken for 5 minutes before slicing to retain juices.
07 - Plate grilled chicken with corn on the cob. Garnish with chopped parsley and lime wedges if desired.
# Expert Tips:
01 -
- You get juicy, perfectly glazed chicken and sweet, smoky corn without lengthy prep or messy cleanup.
- Every time I make this, even the kids go back for seconds—there's just something magnetic about barbecue night.
02 -
- If you don't rest the chicken, it's a guarantee those juices will run straight out instead of into your dinner.
- The moment I swapped store-bought barbecue sauce for a homemade smoky version, friends kept asking for my secret.
03 -
- Letting the barbecue sauce caramelize on the chicken (without burning) is the difference between decent and incredible flavor.
- Grilling with the lid down for the second half gives extra smokiness and keeps everything juicy.