BBQ Chicken With Corn (Printable Version)

Juicy smoky BBQ chicken and buttered corn, grilled and ready in 45 minutes. Easy, gluten-free summer main.

# 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 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

# Directions:

01 - Set grill to medium-high heat (about 400°F).
02 - Pat chicken breasts dry. In a small bowl, combine olive oil, smoked paprika, garlic powder, onion powder, salt, and black pepper. Coat chicken on both sides with seasoning mixture.
03 - Brush each ear of corn with melted butter. Season evenly with salt and black pepper.
04 - Place chicken breasts directly on the preheated grill. Cook for 6 to 7 minutes per side, basting with barbecue sauce during the final 3 to 4 minutes on each side. Ensure internal temperature reaches 165°F.
05 - While the chicken cooks, place corn on the grill. Turn occasionally, grilling until lightly charred and tender, about 10 to 12 minutes.
06 - Remove chicken and corn from grill. Allow chicken to rest for 5 minutes before slicing.
07 - Arrange grilled chicken and corn on serving plates. Garnish with chopped parsley and lime wedges if desired.

# Expert Tips:

01 -
  • The spice rub takes thirty seconds to mix and makes the chicken taste like you fussed over a marinade for hours.
  • Grilling the corn right alongside the chicken means everything finishes at once with zero juggling.
  • Its naturally gluten free so you can feed almost anyone without a second thought.
  • The sweet char on the corn against the smoky sticky chicken is the kind of pairing that just works every single time.
02 -
  • Applying the barbecue sauce too early will cause it to burn and turn bitter because of the sugars. Wait until the last few minutes on each side.
  • Resting the chicken is not optional. I skipped it once in a hurry and the difference in juiciness was painfully obvious.
  • If your grill has hot spots, keep the corn on the cooler side so it chars gently instead of blackening.
03 -
  • Oil your grill grates right before cooking with a paper towel dipped in vegetable oil held by tongs. This single step prevents sticking better than any nonstick spray.
  • Use an instant read thermometer instead of guessing. Pulling the chicken at exactly 74°C means the difference between juicy and dry every single time.

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