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Spicy chipotle and beer bring some smoky sweet goodness to this awesome BBQ chicken. Creamed corn on the side makes it even better. We pull this one out whenever we want to wow the crowd at a summer cookout or have a cozy family dinner. It’s super easy to whip up the homemade chipotle beer BBQ sauce, and the corn cuts through all that heat in just the right way.
When I first threw this together in the thick July heat, everyone could not get enough of that sauce. It’s a summertime hit that turns dinner into a party.
Tasty Ingredients
- Chives: Snip for a fresh, colorful finish right before serving
- All-purpose flour: Toss in to thicken up the corn mixture
- Milk: Any kind works—whole milk makes it extra creamy
- Parmesan: Fresh grated packs in savory notes
- Butter: Real butter brings full flavor you don’t want to skip
- Sugar: Just a pinch highlights the corn’s natural sweetness
- Heavy cream: Pour in for extra creaminess
- Fresh corn on the cob: The juicier, the better—go for the best in season
- Garlic powder: Sprinkle extra on the chicken for a flavor boost
- Salt and pepper: Let the chicken shine with a good seasoning
- Boneless skinless chicken breasts or thighs: For tender, juicy bites try organic or air-chilled if you can find it
- Freshly ground black pepper: Adds a little kick
- Smoked paprika: Find a Spanish or Hungarian one for big smoky depth
- Onion powder: Makes everything more savory under the surface
- Chipotle chili powder: Use your favorite for full-on smoky heat
- Worcestershire sauce: A couple of glugs bring loads of umami
- Dijon mustard: Rounds out flavors with creamy spice
- Apple cider vinegar: Splash in for bright, zesty lift
- Fresh garlic: Essential for a little punch
- Honey: Local, raw honey sticks in that sweet note perfectly
- Beer: Pale ale or lager are best—skip the dark, bitter kinds
- Ketchup: Go for quality for tangy, rich BBQ sauce
Easy Steps
- Serve It Up:
- Spoon creamed corn onto plates and lay chicken slices alongside for the full deal.
- Finish the Creamed Corn:
- In a big pan, heat up butter, cream, sugar, some salt, pepper, and the garlic with the corn. Shake milk and flour together in a jar, pour it in, and stir till it thickens up and gets creamy. Toss in parmesan, taste for salt, then scatter on the chives right before serving.
- Cooking Chicken:
- Sprinkle chicken with garlic powder, salt, and pepper. Brush a bit of BBQ sauce on. Drop it on a hot grill, cook five minutes each side. Swipe on even more sauce, grill another minute or two to glaze. Pull it off at 160, let it hit 165 while resting for ten minutes, then slice it up.
- Charring the Corn:
- Fire up your grill and let it get super hot. Toss shucked corn cobs right on and turn every few minutes so they’re evenly charred. Should take 15 minutes. Cool, then cut off the kernels.
- Making the BBQ Sauce:
- Mix up ketchup, beer, honey, fresh garlic, apple cider vinegar, Dijon, Worcestershire, onion powder, smoked paprika, and black pepper in a pot. Warm over medium, bring to a simmer. Let it bubble for half an hour to sixty minutes, stirring once in a while until it’s thicker and deeper in flavor. Cool it off to thicken a bit more. Stash extra in the fridge if you’re prepping ahead.
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For me, the magic’s with the grilled corn. I love when the kids crowd into the kitchen to watch as I cut the kernels off—smoky and sweet, the smell’s enough to lure everyone over. Those simple little moments make this dish a favorite around here.
Keep Leftovers Fresh
Chicken will still taste great out of the fridge for three days. Stash any extra sauce and creamed corn by themselves in sealed containers. Warm up gently on the stove. Sauce freezes like a dream, so double up if you want. Creamed corn’s best eaten fresh but can chill in the fridge for a day or two.
Ingredient Swaps
No fresh corn Just use frozen straight from the freezer
Dairy-free is easy—try coconut cream and almond milk for the corn, and go with nutritional yeast instead of parmesan
Can’t do gluten Swap flour for cornstarch mixed with milk to thicken up the creamed corn
How to Serve
Perfect for lazy outdoor evenings. Throw on a crisp salad or some grilled veggies to make your plate pop. Sometimes we pile the chicken and corn onto toasted buns for BBQ sandwiches. Don’t forget a cold beer or lemonade.
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Why It’s Special
Chipotle brings that Mexican smokiness to this classic American BBQ. Beer in the sauce? Both Southern and Mexican-inspired cooks love it. And creamy corn is pure comfort you’ll find all over the South in summer.
Frequently Asked Questions About Recipes
- → Which beer is a good pick for the BBQ sauce?
A light ale, lager, or easy-going pilsner keeps things malty and smooth. Just skip the bitter or extra dark beers so you don't overpower the sauce.
- → Can frozen corn work for creamy corn?
Totally! Go for frozen kernels if you have 'em. Just throw them on the grill or pan for some char, then move on with the creamy corn part.
- → What should the chicken’s inside temp be when done?
Grill until your chicken hits between 160 and 165°F. Take it off and let it chill a bit so the juices don’t run out and it stays juicy.
- → How do I get the chicken ready before grilling?
Sprinkle on lots of salt, pepper, and garlic powder all over. Slather on some sauce before grilling, then again once it’s cooked for a flavor boost.
- → Can I prep the BBQ sauce ahead of time?
Of course! Make the sauce a few days early and pop it in the fridge. It’ll thicken up as it sits, so it’ll stick perfectly when you grill.
- → How can I make the creamy corn without dairy?
Easy! Use your favorite plant milk, skip the cheese, and grab vegan butter for a similar creamy feel.