Chipotle Beer BBQ Chicken with Creamed Grilled Corn Recipe
This recipe is a culinary celebration of bold flavors, combining smoky, spicy, and savory notes with a creamy, sweet finish. Chipotle Beer BBQ Chicken pairs perfectly with Creamed Grilled Corn, creating a meal that’s perfect for summer cookouts or cozy dinners. With its irresistible smoky BBQ glaze and a creamy corn side dish, this recipe is bound to become a favorite in your kitchen.
Why You’ll Love This Recipe
- Robust Flavors: Smoky chipotle, tangy beer, and sweet corn create a dynamic taste profile.
- Versatile Pairing: Perfect for barbecues, family dinners, or festive gatherings.
- Elevated Simplicity: Fancy enough for guests but easy enough for weeknights.
Step-by-Step Instructions
Step 1: Prepare the Chicken
- Season the Chicken
- Pat the chicken dry and rub with olive oil.
- Season with salt, pepper, smoked paprika, and garlic powder.
- Marinate (Optional)
- For deeper flavor, let the seasoned chicken rest for 30 minutes to 2 hours in the fridge.
Step 2: Make the Chipotle Beer BBQ Sauce
- Combine Ingredients
- In a saucepan, mix beer, honey, soy sauce, ketchup, minced chipotle peppers, adobo sauce, and apple cider vinegar.
- Cook the Sauce
- Bring to a simmer over medium heat. Stir continuously for 5–7 minutes until the sauce thickens slightly.
- Set Aside
- Remove from heat and cool. Reserve some sauce for basting and some for serving.
Step 3: Grill the Chicken
- Preheat the Grill
- Heat the grill to medium-high (around 400°F/200°C). Oil the grates to prevent sticking.
- Grill the Chicken
- Place chicken on the grill, skin-side down. Cook for 5–7 minutes until skin is crisp and golden.
- Flip and continue grilling for 10–12 minutes, basting with BBQ sauce every few minutes.
- Check for Doneness
- Use a meat thermometer to ensure the chicken reaches an internal temperature of 165°F (75°C).
- Rest the Chicken
- Remove from grill and let rest for 5 minutes before serving.
Step 4: Prepare the Grilled Corn
- Grill the Corn
- Place the corn directly on the grill grates. Turn occasionally until kernels are slightly charred (8–10 minutes).
- Cut the Kernels
- Allow the corn to cool slightly, then cut kernels off the cob using a sharp knife.
Step 5: Make the Creamed Corn
- Melt Butter
- In a saucepan over medium heat, melt butter until foamy.
- Add Corn
- Stir in grilled corn kernels, smoked paprika, salt, and black pepper. Cook for 2–3 minutes.
- Incorporate Cream
- Add heavy cream and Parmesan cheese. Stir until the cheese is melted and the mixture is creamy (about 3–4 minutes).
- Garnish
- Sprinkle with chopped cilantro for a fresh touch.
Step 6: Serve
- Plate the Dish
- Arrange the BBQ chicken on a platter and drizzle with extra chipotle sauce.
- Serve with a generous scoop of creamed grilled corn on the side.
- Garnish and Enjoy
- Add lime wedges, extra cilantro, or parsley for a burst of freshness.
Tips for Success
For the Chicken
- Beer Selection: Use a beer with mild bitterness; pale ales and lagers work well.
- Avoid Overbasting: Apply sauce sparingly during grilling to prevent burning.
For the Corn
- Charring Adds Flavor: Don’t skip grilling the corn for a smoky edge.
- Fresh Corn Is Best: For optimal sweetness, use fresh corn instead of frozen.
Variations
- Spice Level: Add extra chipotle peppers or a pinch of cayenne for more heat.
- Protein Options: Substitute chicken with pork chops, turkey legs, or tofu.
- Corn Toppings: Add crumbled bacon, diced jalapeños, or a dollop of sour cream.
Pairings
Drinks
- A cold beer, such as an IPA or pilsner, complements the smoky and spicy flavors.
- For non-alcoholic options, try a citrusy sparkling water or iced tea.
Sides
- Classic Coleslaw: The crisp, tangy flavors balance the rich BBQ sauce.
- Garlic Bread: Perfect for soaking up leftover sauce and creamed corn.
Storage and Reheating
Leftovers
- Store chicken and creamed corn separately in airtight containers.
- Refrigerate for up to 3 days.
Reheating
- Warm chicken in the oven at 350°F (175°C) to keep it juicy.
- Reheat creamed corn in a saucepan over low heat, adding a splash of cream if needed.
Why This Recipe Works
The smoky chipotle sauce complements the natural sweetness of the grilled corn, while the beer adds complexity to the BBQ glaze. The creamy texture of the corn balances the spiciness of the chicken, creating a well-rounded, flavorful dish. This recipe delivers a satisfying, elevated meal that’s as delightful to eat as it is easy to make.
Enjoy this Chipotle Beer BBQ Chicken with Creamed Grilled Corn for your next gathering or simply as a treat for yourself!
Chipotle Beer BBQ Chicken with Creamed Grilled Corn Recipe
This recipe is a culinary celebration of bold flavors, combining smoky, spicy, and savory notes with a creamy, sweet finish. Chipotle Beer BBQ Chicken pairs perfectly with Creamed Grilled Corn, creating a meal that’s perfect for summer cookouts or cozy dinners. With its irresistible smoky BBQ glaze and a creamy corn side dish, this recipe is bound to become a favorite in your kitchen.
Ingredients
- For the Chipotle Beer BBQ Chicken:
- 4 bone-in, skin-on chicken thighs (or breasts)
- 1 cup dark beer (such as stout or porter)
- 1 cup barbecue sauce
- 2 tbsp chipotle peppers in adobo sauce, finely chopped
- 1 tbsp honey
- 1 tsp smoked paprika
- ½ tsp garlic powder
- ½ tsp onion powder
- Salt and pepper, to taste
- 2 tbsp olive oil
- For the Creamed Grilled Corn:
- 4 ears of corn, husks removed
- 2 tbsp unsalted butter
- ½ cup heavy cream
- ¼ cup grated Parmesan cheese
- 1 tsp smoked paprika
- 1 tsp garlic powder
- Salt and pepper, to taste
- 1 tbsp chopped fresh parsley, for garnish
Instructions
- Chipotle Beer BBQ Chicken:
Marinate the Chicken:
In a bowl, whisk together beer, barbecue sauce, chipotle peppers, honey, smoked paprika, garlic powder, onion powder, salt, and pepper.
Place the chicken in a large resealable plastic bag or a bowl. Pour the marinade over the chicken, ensuring it's well coated. Refrigerate for at least 30 minutes or up to 4 hours.
Grill the Chicken:
Preheat your grill to medium-high heat.
Remove the chicken from the marinade and pat it dry. Reserve the marinade.
Brush the chicken with olive oil and grill for 5-6 minutes per side, or until nicely charred.
Lower the heat to medium, baste with the reserved marinade, and continue cooking until the internal temperature reaches 165°F (75°C).
Caramelize:
During the last few minutes of grilling, brush the chicken with more BBQ sauce for a sticky, caramelized finish. - Creamed Grilled Corn:
Grill the Corn:
Preheat a grill to medium-high heat. Brush the corn with melted butter and season with a pinch of salt.
Grill the corn, turning occasionally, until lightly charred, about 10-12 minutes.
Make the Creamed Corn:
Remove the corn kernels by slicing them off the cob.
In a skillet over medium heat, melt butter and add the grilled corn. Cook for 2-3 minutes.
Stir in heavy cream, Parmesan cheese, smoked paprika, and garlic powder. Cook until the sauce thickens, about 5 minutes. Season with salt and pepper to taste.
Garnish:
Sprinkle with fresh parsley before serving. - Serve:
Plate the grilled chicken alongside the creamed grilled corn. Garnish with additional parsley or freshly chopped cilantro for a bright finish.
Notes
- Beer Substitute: Use chicken stock or soda (like cola or ginger ale) for a non-alcoholic version.
- Spice Level: Adjust the amount of chipotle peppers to control the heat.
- Make It Ahead: The marinade can be prepared a day in advance.
- Corn Variation: Frozen or canned corn can be used if fresh is unavailable; simply sauté in butter before adding the cream.