Ingredients
Scale
- 6 boneless, skinless chicken thighs (or breasts)
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup BBQ sauce
- 2 tablespoons adobo sauce (from canned chipotle peppers)
- 1–2 chipotle peppers in adobo, minced
- 1 tablespoon honey
- 4 ears fresh corn, husked
- 2 tablespoons butter, melted
- 1/2 teaspoon chili powder
- 1/4 cup crumbled cotija cheese (optional)
- Fresh cilantro, chopped, for garnish
- Lime wedges, for serving
Instructions
- Preheat the grill to medium-high heat.
- Pat the chicken dry and rub with olive oil, smoked paprika, garlic powder, salt, and pepper. Let sit 30 minutes.
- In a bowl, whisk together BBQ sauce, adobo sauce, minced chipotle peppers, and honey. Divide into two portions: one for basting, one for serving.
- Grill the chicken 6-7 minutes per side, basting with sauce during the last few minutes, until internal temperature reaches 165°F.
- Brush corn with melted butter and sprinkle with chili powder. Grill, turning occasionally, 10-12 minutes until charred and tender.
- Let chicken rest 5 minutes, then brush with the reserved sauce.
- Plate chicken alongside grilled corn. Sprinkle with cotija cheese and cilantro, and serve with lime wedges.
Notes
For extra heat, add more minced chipotle to the sauce. Leftover chicken makes excellent tacos or sandwiches the next day.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Grilling
- Cuisine: American