Smokehouse Sizzler BBQ Chicken and Corn on the Cob

Allergens

Gluten (in Smokehouse BBQ Sauce), Eggs (if homemade BBQ sauce contains eggs)

Ingredients

• 6 bone
• in, skin
• on chicken breasts 2 cups Smokehouse BBQ Sauce (store
• bought or homemade) 6 ears of fresh corn, husked and cleaned 1/4 cup unsalted butter, melted 1/4 cup honey 2 tablespoons chili powder 2 teaspoons smoked paprika 2 teaspoons ground black pepper 1 teaspoon garlic powder

Instructions

1. Preheat the grill to medium high heat (around 350°F).
2. In a large bowl, combine chili powder, smoked paprika, ground black pepper, and garlic powder. Season chicken breasts with this mixture, making sure they are evenly coated.
3. Place the seasoned chicken on the preheated grill and cook for 8 minutes per side, or until fully cooked (internal temperature should reach 165°F). During the last 2 minutes of cooking, brush each breast generously with Smokehouse BBQ Sauce.
4. In a separate bowl, mix together melted butter, honey, and any remaining spice mixture. Brush this glaze onto the corn cobs, ensuring they are evenly coated.
5. Place corn on the grill beside the chicken and cook for 10 minutes, turning occasionally, until tender and slightly charred.
6. Remove both chicken and corn from the grill, let them rest for a minute, then serve immediately.

Chef’s Insight

To elevate this dish, add a side of smoked mac & cheese or creamy coleslaw.

Notes

This recipe calls for a store-bought Smokehouse BBQ Sauce, but feel free to use your homemade version if you prefer.