BBQ Chicken with Corn (Printable)
Smoky grilled chicken with buttered, charred corn—simple, flavorful summer grilling for four.
# 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)
# How to Prepare:
01 - Heat grill to medium-high, 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. Evenly coat both sides of the chicken breasts with seasoning mixture.
03 - Brush corn with melted butter and season with salt and black pepper.
04 - Arrange chicken on grill grates. Cook 6–7 minutes per side, basting with barbecue sauce during the final 3–4 minutes of grilling on each side. Ensure internal temperature reaches 165°F.
05 - Grill corn alongside chicken, turning occasionally, until charred and tender, about 10–12 minutes.
06 - Remove chicken and corn from grill. Let chicken rest for 5 minutes before slicing.
07 - Plate grilled chicken with corn on the cob. Garnish with parsley and lime wedges if desired.
# Expert Advice:
01 -
- You get juicy, beautifully crusted chicken alongside perfectly charred, buttery corn with hardly any fuss.
- If you tend to overcomplicate summer meals, this one somehow brings everyone back to the basics—in a way that feels special and easy at the same time.
02 -
- Never skip checking your chicken with a thermometer—I learned the hard way that guessing leads to dry or undercooked meat.
- Grilling corn directly on the grates instead of foil gives the sweetest char and that signature snap when you bite in.
03 -
- If your grill sticks, rub half an onion or a little oil on the grates before starting; it works better than sprays.
- Always let the chicken rest after grilling—those five minutes make every bite more tender and juicy.