Chipotle Beer BBQ Chicken with Creamed Grilled Corn 

This show‑stopping dish pairs juicy grilled chicken slathered in a tangy, smoky chipotle‑beer BBQ sauce with indulgently creamy, grilled corn. It’s summer comfort food elevated—rich yet balanced with fresh-sweet corn and bright chives. Whether grilled outdoors or adapted for indoor cooking, this combo is endlessly delicious all season long. 

Ingredients

• For the Chicken & BBQ Sauce:
  
  

  • ¾ cup ketchup
    
    

  • ⅔ cup beer (your choice)
    
    

  • ½ cup honey
    
    

  • 3 garlic cloves, minced
    
    

  • 2 tbsp apple cider vinegar
    
    

  • 2 tbsp Dijon mustard
    
    

  • 1 tsp Worcestershire sauce
    
    

  • ¼ tsp chipotle chili powder
    
    

  • ½ tsp onion powder
    
    

  • ½ tsp smoked paprika
    
    

  • 2 tsp garlic powder
    
    

  • ¼ tsp freshly ground black pepper
    
    

  • Salt & pepper, to season chicken
    
    

  • 1 lb boneless, skinless chicken breasts or thighs 

• For the Creamed Grilled Corn:
  
  

  • 6–8 ears corn (about 2.5 cups kernels)
    
    

  • 1 cup heavy cream
    
    

  • 1 cup milk (any kind)
    
    

  • 2 tbsp butter
    
    

  • 1 tbsp sugar
    
    

  • 2 garlic cloves, minced
    
    

  • 2 tbsp flour
    
    

  • ¼ cup Parmesan cheese
    
    

  • Fresh chopped chives, for garnish
    
    

  • Salt & pepper, to taste
    
    

Directions

1. Make the BBQ sauce: Whisk together ketchup, beer, honey, garlic, vinegar, mustard, Worcestershire sauce, onion powder, smoked paprika, garlic powder, chipotle chili powder, and black pepper in a saucepan. Bring to a boil over medium heat, then reduce to low; simmer and stir occasionally for 30–60 minutes until thickened. Remove from heat and cool.
   
   

2. Prep the grill and corn: Preheat your grill to high heat. Grill ears of corn, turning every 5 minutes, for about 15 minutes until charred. Set aside and slice off the kernels when cool enough to handle.
   
   

3. Grill the chicken: Season chicken with salt, pepper, and garlic powder. Brush with BBQ sauce and grill for 5 minutes per side. Brush more sauce on, grill an additional 1–2 minutes to glaze. Remove chicken when internal temperature reaches 160–165°F and let rest for 10 minutes.
   
   

4. Finish the creamed corn: In a skillet over medium heat, combine grilled corn kernels, cream, sugar, garlic, and butter; season with salt and pepper. In a separate container, mix milk and flour to form a slurry, then add to the skillet. Stir and simmer until thickened, then mix in Parmesan. Top with chopped chives before serving.
   
   

5. Serve: Slice the rested chicken and serve alongside or over the warm, creamy corn.
   
   

Nutrients

Note: Nutritional info is not provided in the original source. Here’s a rough estimate per serving (serves about 4):

• Calories: ~500–600 kcal
  
  

• Protein: ~30–35 g
  
  

• Carbohydrates: ~40–50 g (from sauce, corn, honey)
  
  

• Fat: ~20–30 g (mainly from cream, butter, Parmesan)
  
  

• Fiber: ~2–3 g
  
  

• Sugars: ~30 g (from honey and corn)