BBQ Chicken With Corn

The smell of charcoal and sweet corn hitting a hot grill is basically the soundtrack of July in our backyard. My neighbor once wandered over mid-cook, plate in hand, completely uninvited and I honestly respected the move. This BBQ chicken with corn situation is that magnetic. Its the kind of meal where everyone just hovers around the grill, picking at charred corn kernels before anything hits a plate.

Last August I made this for a small group and accidentally doubled the smoked paprika. Nobody complained. In fact, someone asked if I had changed the recipe because it was better than usual. Sometimes the best versions of a dish come from not paying attention.

Ingredients

• 4 boneless, skinless chicken breasts: Pat them dry before seasoning so the rub actually sticks instead of sliding off.
• 2 tbsp olive oil: This helps the spices adhere and keeps the chicken from welding itself to the grill grates.
• 1 tsp smoked paprika: The smoky backbone of the whole dish. Dont substitute regular paprika, its not the same.
• 1 tsp garlic powder: Gives a mellow roasted garlic flavor without burning bits on the grill.
• 1 tsp onion powder: Works quietly alongside the garlic to round everything out.
• 1/2 tsp salt: Season confidently. Undersalted grilled chicken is a sad thing.
• 1/2 tsp black pepper: Freshly cracked if you have a grinder, it genuinely matters here.
• 1 cup barbecue sauce: Use your favorite brand but check the label if you need it gluten free.
• 4 ears corn on the cob, husked: Fresh summer corn is best. If the kernels look pale and starchy, add a little sugar to the butter.
• 2 tbsp melted butter: Brush it on generously so the corn chars instead of drying out.
• Salt and pepper to taste: For the corn. Keep it simple and let the grill do the work.
• 2 tbsp chopped fresh parsley (optional): A handful of green at the end makes the plate look alive.
• Lime wedges (optional): A squeeze of lime right before eating cuts through the sweetness of the sauce beautifully.

Instructions

Fire up the grill:

Preheat to medium high heat, around 200C or 400F. Give it a good 10 minutes to get properly hot.

Season the chicken:

Pat the breasts dry, then mix olive oil with smoked paprika, garlic powder, onion powder, salt, and pepper. Rub the mixture over both sides of each breast.

Prep the corn:

Brush each ear with melted butter and season with salt and pepper. Thats it, corn doesnt need much.

Grill the chicken:

Cook 6 to 7 minutes per side, basting with barbecue sauce during the last 3 to 4 minutes on each side. Pull it off when the internal temperature reads 74C or 165F.

Grill the corn alongside:

Turn the ears occasionally until charred and tender, about 10 to 12 minutes. A few blackened spots are exactly what you want.

Rest and slice:

Let the chicken rest for 5 minutes before cutting. This keeps all that juice inside instead of running across your cutting board.

Plate and serve:

Arrange the sliced chicken next to the corn and scatter parsley over the top. Set out lime wedges for anyone who wants that bright hit of citrus.

Pin It

There was one evening where we ate this outside on paper plates, bare feet in the grass, and my kid said it tasted like summer. Thats the highest compliment a plate of food has ever gotten in this house.

What to Serve on the Side

A cold potato salad or creamy coleslaw rounds this out into a proper summer spread. Keep sides chilled and simple so the grill stays the star.

Wine and Drink Pairings

A chilled Chardonnay works surprisingly well against the smoky sweetness. If wine isnt your thing, an ice cold lemonade or a light pilsner fits right in.

Ways to Switch It Up

Swapping in bone in, skin on chicken thighs gives you more flavor and theyre way more forgiving on the grill. A pinch of chili flakes stirred into the barbecue sauce adds a slow heat that sneaks up on you after a few bites.

• Try brushing the corn with a little barbecue sauce in the last minute for a sticky, sweet char.
• Leftover chicken slices perfectly into a grain bowl or wrap the next day.
• Always have extra barbecue sauce on the table because someone will want more.

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This is the meal that turns a regular weeknight into something that feels like a backyard party. Fire up the grill and let the smoke do the talking.

Recipe FAQs

→ What internal temperature indicates the chicken is fully cooked?

Cook to an internal temperature of 74°C/165°F measured at the thickest part. Use an instant-read thermometer for accuracy and avoid cutting into the meat to check doneness.

→ How do I keep the chicken juicy on the grill?

Pat breasts dry, rub with oil and spices, and cook over medium-high heat to sear the exterior. Baste with sauce in the final minutes and let the meat rest 5 minutes to redistribute juices before slicing.

→ Can I use bone-in or skin-on pieces instead of boneless breasts?

Yes. Bone-in, skin-on thighs or breasts add flavor but require lower heat and longer cooking—typically 35–45 minutes depending on size. Aim for the same internal temperature and adjust grilling time accordingly.

→ Any tips to prevent corn from burning while getting a good char?

Brush ears with melted butter, place over indirect heat or move them frequently, and turn every few minutes until evenly browned and tender—about 10–12 minutes. Wrapping in foil steams the kernels if you prefer less char.

→ How can I ensure the barbecue sauce is gluten-free?

Check labels for wheat, malt, soy, or barley-derived ingredients and look for a gluten-free certification. Alternatively, make a simple glaze from tomato paste, vinegar, sweetener and smoked spices.

→ What sides and wines pair well with this grilled dish?

Classic sides include potato salad, coleslaw or grilled vegetables. For wine, a chilled Chardonnay or a light-bodied Zinfandel balances smoky, sweet barbecue flavors.