This chipotle BBQ chicken + creamed corn will make you the happiest!
Most weekends on instagram or my week in the life update, I show a grilled BBQ chicken. Let’s just say it’s a dish I make constantly but never deem special enough to share. You know? Plus. I switch things around so much – the seasonings, the sauce – that it’s never made one exact way.
But! So many of you have asked for the recipe, or let’s say the method, that I’m here today with a version of it for you! I made the sauce and while I occasionally switch between homemade and store-bought, the method for this chicken never changes.
Spoiler alert: it’s pretty darn easy.
Since I can’t help but be extra, I had to serve it with this creamed corn. I wish I could curl up in a bowl of this corn and take a nap. It’s another version of summer comfort food that we just can’t get enough of. Make it now while corn is living its best life!
So!
We loooove homemade BBQ sauce in this house. I have multiple versions here on the blog and also different ones in each of my cookbooks. If I had to choose, this root beer BBQ sauce may be my favorite, but I truly love them all.
And now… chipotle beer! Um, I’m in love?
This sauce uses chipotle chili powder for some heat, but you could also dice up a chipotle pepper with some adobo sauce instead. It also uses beer, which I LOVE to use in sauce – but you can always sub the root beer, or even ginger ale or even broth. The sauce can be made ahead of time (and is delicious when it is!) and stored in the fridge.
Grab when you’re ready to make this dish and it will only take a few minutes!
Now let’s talk about the corn.
This freaking corn – oh my gosh.
First, given the title you obviously know I grilled it. I did and it’s so good. But you don’t HAVE to grill it if you’re in a pinch, or you don’t have a grill, or it’s pouring rain and you can’t walk outside, or if you’re making this in the middle of winter. Use fresh corn cut from the cob – even use frozen corn (it doesn’t have to be thawed first either). Basically, whatever corn you have on hand.
Because this… is absolute heaven. It’s a rich and decadent dish but still somewhat light and fresh. Does that even make sense? Probably not. But it’s a combo of savory and sweet while tasting like the biggest burst of summer.
It almost reminded me of this corn pudding, but again, in a lighter, fresher way. It’s creamy and sweet and the perfect accompaniment to a meat or vegetable dish that has a little heat. This will 100% be a staple for us for all the summers to come!
Now combined, this is SUCH a good plate. Sticky and saucy chicken with a little spice. Creamy and fresh, sweet corn with herbs. The bites are just perfect together. Add a house salad and you’re good to go!
Chipotle BBQ Chicken + Creamed Corn
Yield: 4 people
This chipotle bbq chicken is made with homemade chipotle beer BBQ sauce! Serve alongside creamed grilled corn and summer dinner is complete!
- 3/4 cup ketchup
- 2/3 cup beer
- ½ cup honey
- 3 garlic cloves, minced
- 2 tablespoon apple cider vinegar
- 2 tablespoons dijon mustard
- 1 teaspoon worcestershire sauce
- 1/4 teaspoon chipotle chili powder
- ½ teaspoon onion powder
- ½ teaspoon smoked paprika
- ¼ teaspoon freshly ground black pepper
- 1 pound boneless, skinless chicken breasts or thighs
- salt and pepper
- 2 teaspoons garlic powder
creamed grilled corn
- 6 to 8 ears of corn (you need 2.5 cups kernels)
- 1 cup heavy cream
- 1 tablespoon sugar
- 2 garlic cloves, minced
- 2 tablespoons butter
- ¼ cup parmesan cheese
- 1 cup milk (any kind works!)
- 2 tablespoons flour
- fresh chopped chives
Place the ketchup, beer, honey, garlic, vinegar, mustard, Worcestershire, onion powder, smoked paprika and pepper in a saucepan and whisk together until combined. Heat over medium heat and bring to a boil, then reduce to low heat and cook for 30 to 60 minutes, until thickened. Stir occasionally. Remove from the heat and let sit at room temperature until it cools and thickens even more. You can easily make this ahead of time!
Preheat the grill to the highest heat. Once hot, you can throw the ears of corn on the grill and grill them for 15 minutes, turning them every 5 minutes. You could even use leftover grilled corn. You can also make the creamed corn with the fresh corn from the cob. Or from frozen! Once the corn is grilled, set it aside.
Season the chicken all over with salt, pepper and garlic powder. I like to brush about a tablespoon or so of the sauce on the chicken.
Place the chicken directly on the grates and grill for 5 minutes. Flip and grill for 5 minutes more. Cook for 1 or 2 more minutes or until the internal temperature reaches 160 or 165 (if it’s 160, it will likely reach 165 as it rests). Remove the chicken and let it rest for 10 minutes before slicing. While it rests, you can make the creamed corn.
Serve the chicken sliced with the corn.
creamed grilled corn
Heat the corn, cream, sugar and garlic in a large skillet or saucepan over medium heat. Add a big pinch of salt and pepper. Stir to combine.
Place the milk in a shaker bottle or cup and add the flour. Shake for 30 seconds to make a slurry. Pour it into the skillet, stirring to combine. Cook over medium heat, letting it bubble and simmer but also stirring often, until the mixture is thickened. Once thickened, stir in the parmesan cheese. Taste and season additionally – add more salt and pepper or add more parmesan! Sprinkle with chives and serve.
Craving.
