Tennessee Whiskey BBQ Chicken with Smoky Grilled Corn on the Cob

Find the perfect recipe for a Southern-style BBQ lunch featuring tender chicken and grilled corn with a twist - our Tennessee Whiskey BBQ Chicken and Smoky Grilled Corn.

Time: Prep Time: 4 hours (including marinating) - Cook Time: 25-30 minutes - Total Time: 4 hours and 25-30 minutes

Servings: 4

Difficulty: Intermediate

Cuisine: American, Southern

Allergens

Contains gluten and dairy.

Ingredients

1. 4 large bone
in, skin
on chicken breasts 2. 2 cups Tennessee whiskey 3. 1 cup apple cider vinegar 4. 1/2 cup packed brown sugar 5. 1/2 cup ketchup 6. 1/4 cup Worcestershire sauce 7. 1/4 cup molasses 8. 1/4 cup honey 9. 1 tablespoon chili powder 10. 1 teaspoon smoked paprika 11. 1 teaspoon cayenne pepper (optional) 12. 8 ears of corn, husked and silks removed 13. 1/4 cup unsalted butter, melted 14. Salt and freshly ground black pepper, to taste

Instructions

In a large bowl, whisk together the whiskey, apple cider vinegar, brown sugar, ketchup, Worcestershire sauce, molasses, honey, chili powder, smoked paprika, and cayenne pepper (if using). Set aside.
Place the chicken breasts in a large resealable plastic bag or a shallow dish. Pour 1/3 of the whiskey BBQ marinade over the chicken and massage it into the meat. Seal the bag or cover the dish and refrigerate for at least 4 hours, or overnight for best results.
Preheat your grill to medium high heat, around 375°F (190°C). Soak wooden skewers in water for at least 30 minutes. Thread the corn onto the soaked skewers, brushing with melted butter and seasoning with salt and pepper.
Remove the chicken from the marinade, letting any excess drip off. Place the chicken and corn on the preheated grill, and cook for 5 7 minutes per side until the internal temperature of the chicken reaches 165°F (74°C) and the corn is tender with visible grill marks.
While the chicken and corn are cooking, place the remaining whiskey BBQ marinade in a saucepan over medium heat. Bring to a simmer and cook for 5 7 minutes until slightly thickened.
Serve the grilled chicken and corn hot with the warm Tennessee Whiskey BBQ sauce on the side. Enjoy your copycat sensation!

Chef’s Insight

To get that smoky flavor without using wood chips, try adding a few drops of liquid smoke to the marinade.

Notes

This recipe will bring the lively atmosphere of a Southern BBQ right to your home, with a twist that makes it uniquely yours. The combination of flavors and textures will transport you straight to the heart of the South.

Substitutions

For a gluten-free version, use a gluten-free BBQ sauce. To make it dairy-free, replace the butter with an equal amount of coconut oil or olive oil.

Alternative Preparations

This dish can also be prepared using a stovetop grill pan if an outdoor grill is not available.

Alternative Methods

This recipe can be cooked on a charcoal grill or in the oven (broil setting) for a similar effect.

Best Storage Practice

Store leftover Tennessee Whiskey BBQ sauce in the refrigerator for up to one week. Reheat before serving.

Shelf Life

The marinated chicken can be stored in the refrigerator for up to 24 hours.

Plating Tips

Arrange the grilled chicken and corn on a large platter, drizzling with the warm Tennessee Whiskey BBQ sauce. Garnish with fresh parsley or green onions for added color.

Nutrition Facts