This Easy Chipotle BBQ Chicken is a tasty dish that’s full of flavor! The chicken is marinated in a smoky chipotle sauce, giving it a spicy kick that’s just right.
The creamed grilled corn is the perfect side, creamy and sweet! I love serving it all together for a fun meal that feels a bit fancy, but is super easy to make. Yum!
Key Ingredients & Substitutions
Chicken Thighs: Bone-in, skin-on thighs bring great flavor and moisture. If you prefer, you can use boneless thighs or even chicken breasts, just remember they will cook faster and can dry out more easily.
Chipotle Peppers: These add a smoky heat to your dish. You can use chipotle powder if you don’t have peppers on hand. Start with a small amount and adjust it to taste, as it can be quite spicy!
Barbecue Sauce: Use your favorite sauce! You can make a homemade version if you like, or if you’re watching sugar, look for a low-sugar option. Honey mustard or teriyaki can also work in a pinch for a different flavor.
Corn: Fresh corn is best for this recipe, but if it’s not available, you can use frozen corn. Just thaw it and skip the grilling step.
Queso Fresco/Cotija Cheese: If you can’t find these cheeses, feta is a good substitute. It has a similar salty flavor and crumbly texture.
How Do You Get Chicken Perfectly Grilled Without Drying It Out?
Grilling chicken can be tricky! To ensure it stays juicy, marinating is key. This infuses moisture and flavor. Here’s how to manage grilling chicken thighs:
- Marinate for at least 30 minutes, but 1-2 hours is better to really soak in the flavors.
- Grill on medium-high heat to get a nice char without burning it. This helps seal in juices.
- Cook with the skin-side down first. This helps keep the moisture inside the meat.
- Use a meat thermometer to check for doneness; chicken should reach 165°F (74°C).
- Rest the chicken for a few minutes after grilling. This allows juices to redistribute back into the meat.
Easy Chipotle BBQ Chicken with Creamed Grilled Corn
Ingredients You’ll Need:
For the Chipotle BBQ Chicken:
- 4 bone-in, skin-on chicken thighs
- 1/2 cup barbecue sauce
- 1-2 chipotle peppers in adobo sauce, finely chopped (adjust to spice preference)
- 1 tablespoon olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- Salt and freshly ground black pepper, to taste
- Fresh chopped chives or parsley for garnish
For the Creamed Grilled Corn:
- 4 ears of fresh corn, husked
- 2 tablespoons butter
- 1/4 cup heavy cream or half-and-half
- 1/4 cup mayonnaise
- 1/2 cup shredded queso fresco or cotija cheese (optional)
- 1 teaspoon lime juice
- Salt and pepper, to taste
- Chopped chives for garnish
How Much Time Will You Need?
This recipe takes about 30 minutes of prep time, plus at least 30 minutes for marinating the chicken. So, you should plan for around 1 hour of total cooking time including grilling. It’s a delicious meal that can be ready in no time!
Step-by-Step Instructions:
1. Prepare the Chicken Marinade:
In a medium bowl, mix together the barbecue sauce, chopped chipotle peppers, olive oil, smoked paprika, garlic powder, salt, and pepper. Stir until everything is well combined and set aside.
2. Marinate the Chicken:
Take the chicken thighs and place them in a large bowl or a zip-top bag. Pour the chipotle BBQ marinade over the chicken, making sure they are well coated. Seal up the bag or cover the bowl, and let it marinate for at least 30 minutes in the fridge. If you have more time, marinate for 1-2 hours to enhance the flavor.
3. Grill the Chicken:
Preheat your grill to medium-high heat. Remove the chicken from the marinade, allowing the excess to drip off. Place the chicken skin-side down on the grill. Cook for about 6-7 minutes per side, or until the internal temperature reaches 165°F (74°C). For additional flavor, you can baste with extra BBQ sauce during the last few minutes of grilling.
4. Grill the Corn:
While the chicken is on the grill, prep another area of the grill for the corn or use a grill pan. Grill the husked corn, turning it occasionally for about 8-10 minutes until it’s lightly charred. Remove the corn from the grill and let it cool slightly.
5. Make the Creamed Grilled Corn:
Once the corn is cool enough to handle, cut the kernels off the cob using a sharp knife. In a mixing bowl, combine the grilled corn kernels, butter, heavy cream, mayonnaise, lime juice, salt, and pepper. Stir until everything is combined. If you want to add some cheesy goodness, mix in the shredded queso fresco or cotija cheese here.
6. Serve the Meal:
Plate the grilled chipotle BBQ chicken alongside a generous scoop of the creamed grilled corn. Garnish both with fresh chopped chives or parsley for a pop of color and flavor.
7. Enjoy!
Sit down and savor your flavorful meal that perfectly balances spicy, smoky chicken with creamy, sweet corn. Enjoy every bite!
This recipe is sure to impress with its delightful combination of flavors and textures!
FAQ for Easy Chipotle BBQ Chicken with Creamed Grilled Corn
Can I Use Boneless Chicken Instead of Bone-In Thighs?
Yes, you can use boneless chicken thighs or even chicken breasts! Just keep in mind that boneless cuts will cook faster, so adjust the grilling time accordingly to avoid drying them out. Aim for an internal temperature of 165°F (74°C).
How Can I Adjust the Spice Level?
If you prefer a milder flavor, reduce the number of chipotle peppers you use or remove the seeds before chopping them. You can also substitute with a milder sauce or use a smoked paprika without any peppers for that smoky flavor without the heat.
What Can I Substitute for Queso Fresco or Cotija Cheese?
If you don’t have queso fresco or cotija, feta cheese is an excellent substitute! It offers a similar flavor profile and crumbly texture. You could also omit the cheese entirely for a lighter dish.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. When reheating, do so gently in the microwave or on the stovetop to maintain the chicken’s moisture and the corn’s creamy texture. You can add a splash of cream to freshen it up if needed!
