Chipotle Beer BBQ Chicken Corn (Printable Recipe)
Juicy chipotle beer BBQ chicken with creamy grilled corn makes an ideal dinner for a sunny evening.
# Ingredients You'll Need:
→ Chipotle Beer BBQ Sauce
01 -
1.25 ml ground black pepper, freshly cracked
02 -
2.5 ml smoked paprika
03 -
2.5 ml onion powder
04 -
1.25 ml chipotle chili powder
05 -
5 ml Worcestershire sauce
06 -
30 ml dijon mustard
07 -
30 ml apple cider vinegar
08 -
3 garlic cloves, minced
09 -
120 ml honey
10 -
160 ml beer
11 -
180 ml ketchup
→ Chicken
12 -
10 ml garlic powder
13 -
Freshly ground black pepper, to taste
14 -
Salt, to taste
15 -
450 g boneless, skinless chicken thighs or breasts
→ Creamed Grilled Corn
16 -
Salt and pepper, added as needed
17 -
Fresh chives, chopped (for topping)
18 -
16 g all-purpose flour
19 -
240 ml milk, any kind you like
20 -
25 g grated parmesan
21 -
30 ml butter
22 -
2 garlic cloves, minced
23 -
15 ml sugar
24 -
240 ml heavy cream
25 -
6–8 cobs of corn, enough for 625 ml kernels
# Steps to Follow:
01 -
Let the sauce cool after simmering so it gets even thicker. Before that, after mixing everything in a sauce pot (ketchup, beer, honey, garlic, vinegar, mustard, Worcestershire, chili powder, onion powder, paprika, pepper), whisk it up and turn the stove to medium. Wait for it to bubble, lower the heat, and let it gently cook for half an hour up to an hour. Give it a stir here and there.
02 -
Once your grill's as hot as it gets, toss the corn right on the grates. Rotate them every five minutes while they roast (total about 15 minutes) until there’s a bit of char. Take them off and let the corn cool down.
03 -
Sprinkle salt, pepper, and garlic powder on all sides of the chicken after patting it dry. Brush a little of your chipotle beer BBQ sauce on, just to flavor it up.
04 -
Pop the seasoned chicken onto the scorching grill. Grill five minutes, flip, do five minutes more. Slap on another coating of BBQ sauce then grill another minute or two. Once it hits at least 75°C inside, take it off and set aside for ten minutes.
05 -
When the corn’s cool, stand each cob up and slice off the kernels. You want about 625 ml by the end.
06 -
Plop corn kernels into a big skillet, add the cream, garlic, sugar, and butter. Salt and pepper to your liking. Set it over medium and give it a good mix while it cooks.
07 -
In a little cup or shaker, mix the flour and milk. Shake it hard or stir fast for half a minute so there’s no lumps. Pour it all into your skillet, stir well, and let it simmer and thicken up. Toss in parmesan, stir, and taste—add more salt or pepper if needed.
08 -
Cut up the rested chicken. Pile it on the creamed corn and throw on some chopped chives before digging in.
# Extra Tips:
01 -
If you can, whip up the sauce ahead—tastes better and gets nice and thick.
02 -
After cooking, stick a meat thermometer in the chicken to double-check it’s cooked through.