BBQ Chicken With Corn

The billow of smoke drifting over my backyard always gets the neighbors talking — especially when there&aposs barbecue chicken and sizzling corn on the grill. Last summer, I tried my hand at this BBQ Chicken with Corn after a surprise farmer&aposs market haul, drawn by the scent of fresh corn and the day&aposs golden sunlight. There&aposs something about slathering chicken with sticky-sweet sauce, the tongs getting just a bit messy, that makes everything else stand still. My dog, tails wagging, would always hover nearby, convinced he might snag a dropped kernel or two.

One Saturday evening, everyone ended up gathered under twinkle lights in the backyard just as the last ear of corn came off the grill; little did I realize that the spontaneous laughter and sticky fingers over this meal would become the highlight of my week. Aunt Rita insisted on an impromptu taste test, swearing the corn alone belonged at every family gathering from then on.

Ingredients

• Boneless, skinless chicken breasts: Lean yet juicy, these soak up the smoky rub beautifully—pat each dry for better caramelization.
• Olive oil: A drizzle here helps the seasonings cling to the chicken and prevents sticking on the grill.
• Smoked paprika: The secret to that whisper of campfire flavor—don't swap it for regular paprika if you want that signature smokiness.
• Garlic powder: Layers in depth; I learned it cuts the BBQ sauce's sweetness perfectly.
• Onion powder: Adds a subtle, rounded savoriness that sneaks up as you eat.
• Salt and black pepper: These can't be skipped—season boldly, especially for outdoor grilling.
• Barbecue sauce (gluten-free if needed): Use your favorite bottle or homemade batch for personalization; brush on towards the end for a sticky glaze that doesn't burn.
• Corn on the cob: The fresher the better—if you can hear a squeak when squeezing the husk at the market, you're winning.
• Melted butter: Gives corn those golden stripes and a rich taste—I sometimes blend in crushed garlic for fun.
• Chopped fresh parsley (optional): Sprinkling over everything perks up the final look and flavor.
• Lime wedges (optional): Squeeze over just before eating if you like a hint of zesty freshness.

Instructions

Heat the grill:

Fire it up to medium-high and listen for that little sizzle of oil flicking onto the grates—200°C/400°F is your target, but I go by when my hand can hover just 5 seconds above the grill.

Prep and season the chicken:

Pat each chicken breast dry, then mix olive oil, smoked paprika, garlic powder, onion powder, salt, and black pepper in a bowl. Rub this fragrant blend over the chicken, working it in with your fingers so every crevice gets coated.

Butter up the corn:

Brush each ear of corn with melted butter, then scatter over salt and pepper—they'll sizzle on contact, sending up sweet steam.

Grill the chicken and corn:

Lay the chicken down and close the lid; after 6-7 minutes flip, then brush on barbecue sauce for those perfect sticky edges—repeat for both sides, watching for enticing grill marks. Place the corn alongside, turning every so often as it chars and becomes tender over 10-12 minutes.

Finish and rest:

Transfer the chicken off and let it rest under foil for 5 minutes, juices redistributing, while you savor the toasty scent of the corn. Slice the chicken and serve everything up with parsley and lime, ready for feasting.

Save to feedthepins

We once carried this dish to the neighborhood block party, and by the time the platter made its second lap around the picnic table, even the quietest guests were asking for seconds and the secret to that sticky BBQ glaze.

Let Your Grill Work Its Magic

I discovered that leaving the lid down for most of the cooking traps in all that heat and smoky essence, almost like a backyard oven—you'll end up with beautifully juicy chicken that doesn't dry out.

Choosing the Right Barbecue Sauce

Experimenting with heat levels led me to mix half sweet and half spicy barbecue sauce for just the right balance; don't hesitate to toss in a pinch of chili flakes or a splash of cider vinegar for your own twist.

Finishing Touches That Make the Difference

Chopped parsley and lime wedges may seem optional, but they brighten up the whole platter—guests always notice those last little details that show you care.

• Give the corn an extra brush of butter just before serving for glossy kernels.
• Slicing chicken across the grain keeps it tender and pretty on the plate.
• Don't forget a roll of napkins—barbecue sauce works magic, but it's gloriously messy.

Save to feedthepins

No matter how many times I make this, it draws everyone outside and guarantees a table full of satisfied, sauce-smeared smiles.

Recipe Q&A

→ Can I use bone-in chicken instead of breasts?

Yes. Bone-in pieces add extra flavor but need longer grilling time; aim for 10–12 minutes per side depending on thickness and check that internal temperature reaches 74°C/165°F near the bone.

→ How do I know when the chicken is cooked through?

Use an instant-read thermometer: the thickest part should reach 74°C/165°F. If you don't have one, ensure juices run clear and the meat is firm with no translucent center.

→ What’s the best way to prevent the corn from burning?

Brush corn lightly with butter, keep it over medium heat, and turn frequently so kernels brown evenly. Wrapping corn in foil with a bit of butter steams it gently if flare-ups occur.

→ How can I add heat to the dish?

Stir crushed chili flakes or hot sauce into the barbecue glaze, or season the chicken rub with cayenne. You can also sprinkle chili powder on the corn before grilling for a spicy kick.

→ Can this be made on a grill pan or indoor grill?

Absolutely. Preheat a heavy grill pan to medium-high, oil the surface, and follow the same cooking times, watching for even charring and adjusting heat to avoid burning.

→ Any tips for serving and pairings?

Let the chicken rest before slicing to retain juices. Serve with potato salad or coleslaw, garnish with parsley and lime wedges, and pair with a chilled Chardonnay or light Zinfandel.