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This chipotle beer BBQ chicken brings together smoky spice and sweet summer flavor all in one dish. Finished with luscious creamed corn, it is the kind of meal I turn to for cookouts or when family is craving something both bold and comforting. The homemade chipotle beer BBQ sauce is totally worth the easy effort and the corn balances everything perfectly.
The first time I made this on a humid July evening, nobody could stop talking about the BBQ sauce. It is a summer recipe that turns any meal into an occasion.
Ingredients
- Ketchup: for body and signature tang choose a good quality brand for best results
- Beer: to give depth any lager or pale ale works but avoid extra bitter or dark styles
- Honey: for lovely sticky sweetness local raw honey amps up the flavor
- Fresh garlic: essential for punch and aroma
- Apple cider vinegar: for brightness and a little zip
- Dijon mustard: gives a subtle spice and creaminess
- Worcestershire sauce: for umami richness a few drops go a long way
- Chipotle chili powder: brings smoky heat use a good brand for clean smoky flavor
- Onion powder: a quiet backbone that boosts savoriness
- Smoked paprika: gives smoky complexity look for Spanish or Hungarian
- Freshly ground black pepper: for mild bite
- Boneless skinless chicken breasts or thighs: choose organic or air-chilled for juiciest results
- Salt and pepper: to help the chicken shine
- Garlic powder: extra seasoning for the chicken
- Fresh corn on the cob: for the creamed corn peak season makes all the difference for juicy kernels
- Heavy cream: for creamy richness
- Sugar: a touch of sweetness to highlight the corn
- Butter: always use real butter for best taste
- Parmesan: fresh grated if possible brings savoriness
- Milk: any kind works use whole milk for a creamier result
- All-purpose flour: helps thicken the corn mixture
- Chives: a finishing touch of freshness and color
Step-by-Step Instructions
- Make the BBQ Sauce:
- Whisk together ketchup beer honey garlic vinegar mustard Worcestershire onion powder smoked paprika and black pepper in a medium saucepan. Place over medium heat and bring to a gentle boil. Lower heat and simmer for at least thirty minutes up to one hour stirring now and then. The sauce should thicken and deepen in flavor. Take off heat and let cool so it thickens more. The sauce keeps well if you want to make it ahead.
- Grill the Corn:
- Set your grill to its highest setting and let it get hot. Place shucked ears of corn directly on the grill grates. Grill for about fifteen minutes turning every five minutes so all sides are nicely charred and tender. Remove and let cool. Cut kernels from cobs once cool enough to handle.
- Prepare and Cook the Chicken:
- Pat chicken dry and season all over with salt pepper and garlic powder. Brush on a little BBQ sauce to coat. Set chicken on hot grill grates. Grill for five minutes then flip and grill five minutes more. Brush more sauce on both sides cook for one to two minutes so the sauce caramelizes. Remove once internal temperature is at least one sixty so it can hit one sixty five as it rests. Let the chicken rest for ten minutes before slicing.
- Make the Creamed Corn:
- Heat corn kernels cream sugar butter and minced garlic in a large skillet or saucepan over medium heat. Add a generous pinch of salt and pepper. In a cup or shaker combine milk and flour and shake until totally smooth pour into skillet while stirring. Cook over medium heat let it bubble and thicken stirring frequently. Once thick stir in parmesan cheese and adjust salt or pepper if needed. Sprinkle chives over before serving.
- Serve:
- Slice rested chicken and serve alongside warm creamed corn for a complete meal.
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My favorite part is always the grilled corn. I love to watch the kids gather in the kitchen as I cut the kernels off the cobs—the sweet and smoky aroma always brings everyone over. That moment makes this dish extra special every time.
Storage Tips
Leftover chicken keeps well in the fridge for up to three days. Store sauce and creamed corn in airtight containers separately and reheat gently on the stovetop. The sauce freezes beautifully so make double batches if you like. Creamed corn is best fresh but can be refrigerated for one or two days.
Ingredient Substitutions
No fresh corn available Use frozen kernels straight from the bag
To make it dairy free use coconut cream and almond milk in the corn skip the parmesan or use nutritional yeast
For gluten free use cornstarch mixed with milk instead of flour to thicken creamed corn
Serving Suggestions
This dish is made for relaxed outdoor dinners. Add a crisp green salad or grilled vegetables for a pretty plate. Some like to pile the chicken and corn onto sandwich rolls for a BBQ sandwich twist. A cold lager or lemonade never hurts.
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Cultural Context
Chipotle chili brings bold Mexican flavor to traditional American BBQ. Beer sauces have roots in both US and Mexican barbecue traditions. And creamed corn is pure summer comfort in many Southern kitchens.
Recipe Questions
- → What kind of beer works best for the BBQ sauce?
A lager, ale, or pilsner creates a balanced, malty sauce. Avoid overly bitter or dark stouts for best results.
- → Can I use frozen corn for the creamed corn?
Yes, frozen kernels are a great alternative to fresh. Just grill or char them briefly before continuing the creamed corn steps.
- → What’s the ideal internal temperature for grilled chicken?
Cook chicken until it reaches 160 to 165°F. Letting it rest ensures juices stay locked in and temperature evens out.
- → How should the chicken be seasoned before grilling?
Season generously with salt, pepper, and garlic powder. Brushing sauce on before and after grilling adds extra flavor.
- → Can I make the BBQ sauce ahead of time?
Yes, the sauce can be prepared several days ahead and kept chilled. It thickens as it cools for easy grilling use.
- → Is there a dairy-free option for creamed corn?
Yes, substitute plant-based milk and omit cheese. Use vegan butter for the creamed effect.