BBQ Chicken with Corn (Printable)
Smoky BBQ chicken with charred sweet corn on the cob — a quick, gluten-free summer main for four.
# 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 kosher salt
07 - 1/2 teaspoon ground 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)
# Steps:
01 - Heat the 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. Evenly rub the mixture over both sides of the chicken breasts.
03 - Brush each ear of corn with melted butter and season with salt and pepper as desired.
04 - Arrange chicken breasts on the grill. Cook for 6 to 7 minutes per side. During the last 3 to 4 minutes on each side, baste generously with barbecue sauce. Continue grilling until the internal temperature reaches 165°F.
05 - Place corn on the grill alongside chicken. Turn occasionally and cook until kernels are golden and tender, approximately 10 to 12 minutes.
06 - Once grilled, transfer chicken to a cutting board. Let rest for 5 minutes before slicing if desired.
07 - Serve grilled chicken with corn on the cob. Garnish with chopped fresh parsley and lime wedges as preferred.
# Expert Advice:
01 -
- The chicken comes off the grill incredibly juicy, its smoky crust sealing in all the flavors—people will ask your secret.
- The sweetness of the corn and zing of the barbecue sauce just say summer, right down to the last juicy bite.
02 -
- Don’t rush the resting step—once I did, and all the juices ran out too soon, making the chicken dry.
- If your grill runs hotter on one side, shuffle the corn around so nothing burns; I learned this after my first batch turned part popcorn, part charcoal.
03 -
- Letting the chicken marinate in the spice rub for 30 minutes (or even overnight) amps up the flavor more than you’d expect.
- Basting in layers—sauce, grill, sauce again—is the real secret to those beautiful, sticky-glossy results.