Chipotle BBQ Chicken with Creamed Grilled Corn 

This Chipotle BBQ Chicken with Creamed Grilled Corn is a flavorful and satisfying summer dish that combines smoky, spicy chicken with a rich and creamy corn side. The homemade chipotle beer BBQ sauce adds depth and heat to the chicken, while the creamed corn offers a sweet and savory contrast. Perfect for a weekend barbecue or a special family dinner, this recipe brings together bold flavors and comforting textures. 

Ingredients

For the Chipotle BBQ Chicken:

• ¾ cup ketchup
  
  

• ⅔ cup beer (your choice)
  
  

• ½ cup honey
  
  

• 3 garlic cloves, minced
  
  

• 2 tablespoons apple cider vinegar
  
  

• 2 tablespoons Dijon mustard
  
  

• 1 teaspoon Worcestershire sauce
  
  

• ¼ teaspoon chipotle chili powder
  
  

• ½ teaspoon onion powder
  
  

• ½ teaspoon smoked paprika
  
  

• ¼ teaspoon freshly ground black pepper
  
  

• 1 pound boneless, skinless chicken breasts or thighs
  
  

• Kosher salt and pepper, to taste
  
  

• 2 teaspoons garlic powder
  
  

For the Creamed Grilled Corn:

• 6 to 8 ears of corn (you need 2.5 cups kernels)
  
  

• 1 cup heavy cream
  
  

• 1 tablespoon sugar
  
  

• 2 garlic cloves, minced
  
  

• 2 tablespoons butter
  
  

• ¼ cup Parmesan cheese
  
  

• 1 cup milk (any kind works!)
  
  

• 2 tablespoons flour
  
  

• Fresh chopped chives, for garnish
  
  

Directions

1. Prepare the BBQ Sauce: In a saucepan, combine ketchup, beer, honey, minced garlic, apple cider vinegar, Dijon mustard, Worcestershire sauce, chipotle chili powder, onion powder, smoked paprika, and black pepper. Whisk together until combined. Heat over medium heat and bring to a boil. Reduce to low heat and cook for 30 to 60 minutes, stirring occasionally, until thickened. Remove from heat and let sit at room temperature until it cools and thickens even more. You can make this ahead of time and store it in the fridge.
   
   

2. Grill the Corn: Preheat the grill to high heat. Place the ears of corn on the grill and cook for 15 minutes, turning every 5 minutes. Once grilled, set aside. Alternatively, you can use fresh corn cut from the cob or even frozen corn (no need to thaw). Grilled corn adds a smoky flavor to the creamed corn.
   
   

3. Cook the Chicken: Season the chicken breasts or thighs with salt, pepper, and garlic powder. Brush about a tablespoon of the prepared BBQ sauce onto the chicken. Grill the chicken over medium-high heat until cooked through, about 6–8 minutes per side, depending on thickness. During the last few minutes of grilling, baste the chicken with more BBQ sauce. Remove from the grill and let rest for a few minutes before serving. 

4. Make the Creamed Grilled Corn: Cut the grilled corn kernels from the cob. In a saucepan, melt butter over medium heat. Add minced garlic and sauté until fragrant. Add flour and cook for 1–2 minutes to form a roux. Slowly whisk in milk and heavy cream, stirring constantly until the mixture thickens. Stir in sugar, Parmesan cheese, and grilled corn kernels. Cook for an additional 2–3 minutes until heated through. Season with salt and pepper to taste. Garnish with fresh chopped chives before serving.
   
   

Nutritional Information (per serving)

• Calories: Approximately 600 kcal
  
  

• Protein: 35g
  
  

• Fat: 35g
  
  

• Carbohydrates: 45g
  
  

• Fiber: 5g
  
  

• Sugar: 20g
  
  

• Sodium: 800mg