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- Chicken and Marinade Ingredients - 4 boneless chicken thighs - 1 cup chipotle BBQ sauce - 2 tablespoons olive oil - 1 teaspoon garlic powder - 1 teaspoon onion powder - Salt and pepper to taste - Corn and Cream Ingredients - 4 ears of corn, husked - 1 cup heavy cream - 1 tablespoon butter - 1 teaspoon smoked paprika - 1 tablespoon fresh cilantro, chopped (for garnish) When I prepare Chipotle BBQ chicken with creamed grilled corn, I focus on fresh ingredients. The chicken thighs are juicy and tender, perfect for grilling. The marinade makes them flavorful. I use chipotle BBQ sauce for a spicy kick. For the corn, I choose sweet, fresh ears. It gives a bright taste to the dish. The heavy cream adds richness to the creamed corn. Smoked paprika brings a nice depth of flavor. I love adding fresh cilantro for a pop of color. Each ingredient plays a key role in making this dish special. The combination of smoky, sweet, and creamy makes every bite a delight. You can find the Full Recipe to get all the details. Enjoy creating this tasty meal! Start by mixing the olive oil, garlic powder, onion powder, salt, and pepper in a bowl. This marinade adds great flavor. Next, coat the chicken thighs well. Let them sit for at least 30 minutes. This waiting time helps the chicken absorb the flavors from the marinade. Preheat your grill to medium-high heat. This step is key for good cooking. While the grill heats, husk the corn. Once ready, place the corn on the grill. Grill the corn for about 10-12 minutes. Turn it occasionally until you see nice char marks. Once cooked, remove the corn and let it cool. Now, take the chicken thighs from the marinade. Place them on the hot grill. Brush them generously with chipotle BBQ sauce. Cook each side for about 6-7 minutes. Baste them with more sauce as they cook. Make sure the internal temperature reaches 165°F. This means the chicken is fully cooked and safe to eat. While the chicken cooks, cut the corn kernels off the cobs into a bowl. In a medium saucepan, melt the butter over medium heat. Add the corn to the pan and sauté for 3-4 minutes. This softens the corn. Pour in the heavy cream and sprinkle in the smoked paprika. Stir often for about 5 minutes. This helps the mixture thicken and become creamy. When the chicken is done, take it off the grill. Let it rest for a couple of minutes. This helps keep the juices in. Serve the BBQ chicken on a plate with a scoop of the creamed corn. To finish, sprinkle fresh cilantro over the chicken and creamed corn. This adds a nice burst of color and flavor. Enjoy your meal! For the full recipe, check the details above. When grilling, keep these tips in mind for perfect results. First, preheat your grill. A hot grill helps sear the chicken and corn. Second, oil the grill grates. This prevents sticking and makes flipping easier. Use tongs to turn the chicken, not a fork. This keeps the juices inside. Cook chicken thighs until they reach an internal temperature of 165°F. Use a meat thermometer for accuracy. For the corn, grill it until it's charred and tender. Turn it every few minutes to cook evenly. To get creamy corn, start with fresh corn. Fresh corn has the best flavor and texture. After grilling, cut the kernels off the cobs. In a saucepan, melt butter over medium heat. Add the corn and sauté it for a few minutes. Then pour in the heavy cream. Stir continuously until it thickens. This should take about five minutes. Add smoked paprika for a nice kick. Taste and adjust seasoning as needed. To boost flavor, think about adding a squeeze of lime juice. It brightens the dish and adds zing. You can also sprinkle some chili powder or cayenne for added heat. Fresh herbs like cilantro not only add color but also enhance the taste. For a smoky flavor, try adding a dash of liquid smoke to the BBQ sauce. This gives the chicken an extra layer of depth. If you want more sweetness, stir in a bit of honey or brown sugar. For the full recipe, check out Chipotle BBQ Chicken with Creamed Grilled Corn. {{image_2}} You can change up the heat level in this dish. If you want more spice, try adding cayenne pepper to your BBQ sauce. You can also mix in some diced jalapeños or use a spicier chipotle sauce. For those who love a smoky flavor, consider adding smoked paprika to the sauce. This will add depth and a kick to your BBQ chicken. You can still enjoy the flavors of this dish without meat. Swap the chicken for grilled portobello mushrooms or zucchini. Both options soak up flavors well and have a nice texture. Use the same marinade on your veggies. Grill them until tender, then brush with chipotle BBQ sauce. This keeps the dish hearty and satisfying without the meat. When serving, I love to pair this dish with a fresh salad or coleslaw. A tangy slaw complements the BBQ sauce nicely. You could also serve it with rice or quinoa for a filling meal. If you want to impress guests, add some grilled pineapple on the side. The sweetness balances the smoky and spicy flavors perfectly. For more ideas, check the Full Recipe section for extra serving tips. To keep your Chipotle BBQ chicken and creamed corn fresh, place them in airtight containers. Make sure to cool the food to room temperature first. Store the chicken and corn separately to keep their textures just right. You can keep them in the fridge for up to three days. If you want to enjoy them later, freezing is a great option. When it's time to eat again, reheat the chicken in the oven. Preheat your oven to 350°F. Place the chicken on a baking sheet and cover it with foil. Heat for about 15-20 minutes, or until warm. For the creamed corn, reheat it on the stove over low heat. Stir it often to ensure it warms evenly without burning. If it seems too thick, add a splash of milk for creaminess. To freeze the creamed corn, let it cool completely. Transfer it into a freezer-safe bag or container. Remove as much air as possible before sealing. Label the bag with the date. You can freeze it for up to two months. When ready to use, thaw it in the fridge overnight and reheat as mentioned earlier. This way, you can enjoy that sweet, creamy flavor anytime! The best way to marinate chicken is to use a mix of oil, spices, and herbs. I like to use olive oil, garlic powder, onion powder, salt, and pepper. This mix adds great flavor. Coat the chicken well and let it sit. Aim for at least 30 minutes. For even better taste, marinate it overnight in the fridge. Yes, you can use another type of sauce. If you want a different flavor, try honey mustard or teriyaki. Each sauce brings its own taste to the chicken. Just make sure to adjust the cooking time if the sauce has a lot of sugar. Sugar can burn easily on the grill. To know when chicken is done, check its internal temperature. Use a meat thermometer and aim for 165°F. If you don’t have a thermometer, cut into the chicken. The meat should be white, not pink. Juices should run clear. This ensures the chicken is safe to eat and juicy. For more details, check the Full Recipe. This post covered key steps for a tasty dish featuring marinated chicken and creamed corn. You learned about the right ingredients, how to grill chicken, and make creamy corn. I shared tips to boost flavor and ideas for variations. Proper storage advice helps keep your leftovers fresh. By using these methods, you can create a meal that satisfies everyone. Enjoy your cooking and try new twists to make it your own!

Chipotle BBQ Chicken with Creamed Grilled Corn

Get ready to impress your taste buds with this flavorful Chipotle BBQ Chicken with Creamed Grilled Corn recipe! Marinated to perfection and grilled with a zesty chipotle BBQ sauce, this dish is paired with creamy corn that's bursting with flavor. Perfect for any summer cookout or family dinner!
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Ingredients
  

4 boneless chicken thighs

1 cup chipotle BBQ sauce

2 tablespoons olive oil

1 teaspoon garlic powder

1 teaspoon onion powder

Salt and pepper to taste

4 ears of corn, husked

1 cup heavy cream

1 tablespoon butter

1 teaspoon smoked paprika

1 tablespoon fresh cilantro, chopped (for garnish)

Instructions
 

Marinate the Chicken: In a bowl, mix the olive oil, garlic powder, onion powder, salt, and pepper. Coat the chicken thighs with the marinade and let them sit for at least 30 minutes.

    Prepare the Grill: Preheat your grill to medium-high heat. Once ready, grill the corn on the cob for about 10-12 minutes, turning occasionally until they are charred and cooked through. Remove and set aside to cool.

      Cook the Chicken: In the same grill, remove the chicken thighs from the marinade and place them on the grill. Brush them generously with the chipotle BBQ sauce. Cook for about 6-7 minutes per side, basting occasionally with the sauce until fully cooked (internal temperature should reach 165°F).

        Cream the Corn: While the chicken is cooking, cut the corn kernels off the cobs into a bowl. In a medium saucepan, melt the butter over medium heat and add the corn. Sauté for 3-4 minutes until slightly tender. Pour in the heavy cream and sprinkle in the smoked paprika. Stir continuously until the mixture thickens and becomes creamy (around 5 minutes).

          Assemble the Dish: Once the chicken is cooked, remove it from the grill and let it rest for a couple of minutes. Serve the BBQ chicken on a plate alongside a generous scoop of the creamed corn.

            Garnish: Sprinkle fresh cilantro over the top of the chicken and creamed corn for a pop of color and flavor.

              Prep Time: 40 minutes | Total Time: 1 hour | Servings: 4