This chipotle BBQ chicken with creamed corn is pure summer happiness.
On most weekends I share a grilled BBQ chicken on social media — it’s a dish I make all the time. I vary the seasonings and sauce depending on mood, so I never made one single “definitive” version to post. Still, many of you asked for the method, so here’s a clear, easy version to make at home. The technique for the chicken is simple and reliable, and the homemade sauce is optional but so worth it.
Spoiler alert: it’s pretty darn easy.
I like to serve the chicken with creamed corn — it’s the ultimate summer side. Creamed corn here is rich, bright and slightly sweet, and balances the smoky, spicy sauce on the chicken perfectly. Use fresh corn at peak season, but frozen works when you can’t get fresh.
We love homemade BBQ sauce. There are lots of variations — fruity, spicy, or tangy — and this chipotle beer BBQ sauce is one of my favorites right now. It gets a smoky, spicy boost from chipotle chili powder (or a minced chipotle pepper in adobo if you prefer), and beer adds depth — but you can substitute root beer, ginger ale, or broth if needed. The sauce can be made ahead and refrigerated, and it only takes a few minutes to finish the dish once you’re ready to grill.
Grill the chicken until cooked through and sticky with sauce. I usually brush the chicken with sauce while grilling and again once it’s off the heat to build layers of flavor. Let the chicken rest before slicing so it stays juicy.
About the creamed corn
The creamed corn here is my kind of comfort food — indulgent but fresh. I grill the ears first for a slight char and smoky flavor, but if you don’t have a grill you can use raw kernels cut from the cob or frozen corn straight from the bag. Cook the corn with cream, butter, a touch of sugar and garlic, then thicken with a milk-and-flour slurry and finish with grated Parmesan and fresh chives. The result is creamy, sweet, and utterly satisfying alongside the spiced BBQ chicken.
Together, the sticky, mildly spicy chicken and the creamy, slightly sweet corn make a perfect summer plate. Add a simple green salad and you have a complete dinner that’s easy enough for weeknights and special enough for weekend gatherings.
Chipotle BBQ Chicken + Creamed Corn
Chipotle Beer BBQ Chicken with Creamed Corn
4 people
Ingredients
- 3/4 cup ketchup
- 2/3 cup beer (or root beer, ginger ale, or broth)
- 1/2 cup honey
- 3 garlic cloves, minced
- 2 tbsp apple cider vinegar
- 2 tbsp Dijon mustard
- 1 tsp Worcestershire sauce
- 1/4 tsp chipotle chili powder (or 1 chopped chipotle in adobo)
- 1/2 tsp onion powder
- 1/2 tsp smoked paprika
- 1/4 tsp freshly ground black pepper
- 1 lb boneless, skinless chicken breasts or thighs
- Salt and additional pepper, to taste
- 2 tsp garlic powder
Creamed Grilled Corn
- 6 to 8 ears of corn (about 2.5 cups kernels)
- 1 cup heavy cream
- 1 tbsp sugar
- 2 garlic cloves, minced
- 2 tbsp butter
- 1/4 cup Parmesan cheese, grated
- 1 cup milk (any kind)
- 2 tbsp flour
- Fresh chopped chives, for garnish
Instructions
- Place the ketchup, beer, honey, garlic, vinegar, mustard, Worcestershire, chipotle chili powder, onion powder, smoked paprika and black pepper in a saucepan and whisk to combine. Heat over medium until it comes to a boil, then reduce heat and simmer 30–60 minutes, until thickened, stirring occasionally. Remove from heat and let cool; the sauce will thicken as it cools. This can be made ahead and refrigerated.
- Preheat the grill to high. Grill the ears of corn for about 15 minutes, turning every 5 minutes, until charred in spots. Set aside, then cut the kernels from the cob (or use frozen or raw fresh kernels).
- Season the chicken with salt, pepper and garlic powder. Brush about 1 tablespoon of the sauce on each piece of chicken.
- Grill chicken directly on the grates 5 minutes per side. Brush more sauce, then grill 1–2 more minutes per side if desired. Aim for an internal temperature of 160–165°F; remove and let rest 10 minutes before slicing. Brush with additional sauce after grilling.
- Serve the sliced chicken alongside the creamed corn.
Creamed Grilled Corn
- In a large skillet, combine the corn kernels, heavy cream, sugar, butter and minced garlic. Add a big pinch of salt and pepper and warm over medium heat, stirring to combine.
- In a small jar or cup, whisk or shake the milk with the flour until smooth. Pour the slurry into the skillet and stir. Simmer over medium heat, stirring often, until the mixture thickens. Stir in the Parmesan, taste and adjust seasoning. Sprinkle with chives and serve.
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Craving.