Barbecue Chicken with Chili-Lime Corn on the Cob

Name: Barbecue Chicken with Chili-Lime Corn on the Cob
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 bone-in, skin-on chicken breasts; 2 bone-in, skin-on chicken legs and thighs (connected); kosher salt; Freshly ground black pepper; 2 c. barbecue sauce (store-bought or homemade); 1/2 c. Country Crock Original; 1 tsp. grated lime zest; 1 tbsp. lime juice; 1 tsp. chile powder; 1/2 tsp. cumin; 4 ears corn, husks removed; Lime wedges, for serving

Servings: persons

2 bone-in, skin-on chicken breasts
2 bone-in, skin-on chicken legs and thighs (connected)
kosher salt
Freshly ground black pepper
2 c. barbecue sauce (store-bought or homemade)
1/2 c. Country Crock Original
1 tsp. grated lime zest
1 tbsp. lime juice
1 tsp. chile powder
1/2 tsp. cumin
4 ears corn, husks removed
Lime wedges, for serving

1
Preheat grill over high heat.
2
Season chicken with salt and pepper and grill on a lightly oiled grate for 15 minutes, turning once, until nicely charred.
3
Baste chicken with 1 cup barbecue sauce and reduce heat to medium.
4
Cover and grill 15 minutes more, then baste with remaining 1 cup barbecue sauce.
5
Cover and grill 15 minutes more, or until the internal temperature reaches 165 degrees F.
6
Meanwhile, in a small bowl, stir together Country Crock Original, lime zest and juice, chile powder, and cumin.
7
Season generously with salt and pepper.
8
About 15 minutes before chicken is done, rub corn with half the chili-lime spread and season with salt and pepper.
9
Cover and grill, turning occasionally, until tender and slightly charred, 15 minutes.
10
Dollop corn with more chili-lime spread and serve with barbecue chicken and lime.

246

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 bone-in, skin-on chicken breasts, 2 bone-in, skin-on chicken legs and thighs (connected), kosher salt, Freshly ground black pepper, and more.

Yes, Barbecue Chicken with Chili-Lime Corn on the Cob falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!