Chipotle Beer BBQ Chicken Corn (Print-Friendly Version)
Smoky chipotle beer BBQ chicken served with creamed grilled corn makes a perfect summer meal.
# What You Need:
→ Chipotle Beer BBQ Sauce
01 -
180 ml ketchup
02 -
160 ml beer
03 -
120 ml honey
04 -
3 garlic cloves, minced
05 -
30 ml apple cider vinegar
06 -
30 ml dijon mustard
07 -
5 ml Worcestershire sauce
08 -
1.25 ml chipotle chili powder
09 -
2.5 ml onion powder
10 -
2.5 ml smoked paprika
11 -
1.25 ml freshly ground black pepper
→ Chicken
12 -
450 g boneless, skinless chicken breasts or thighs
13 -
Salt, to taste
14 -
Freshly ground black pepper, to taste
15 -
10 ml garlic powder
→ Creamed Grilled Corn
16 -
6 to 8 ears of corn (yields 625 ml kernels)
17 -
240 ml heavy cream
18 -
15 ml sugar
19 -
2 garlic cloves, minced
20 -
30 ml butter
21 -
25 g parmesan cheese, grated
22 -
240 ml milk, any type
23 -
16 g flour
24 -
Fresh chives, chopped, for garnish
25 -
Salt and freshly ground black pepper, to taste
# How to Make It:
01 -
Combine ketchup, beer, honey, minced garlic, apple cider vinegar, dijon mustard, Worcestershire sauce, onion powder, smoked paprika, and black pepper in a saucepan. Whisk until smooth. Place over medium heat and bring to a boil, then reduce heat to low and simmer for 30–60 minutes, stirring occasionally, until the sauce is thickened. Remove from heat and let cool to thicken further.
02 -
Preheat the grill to its highest setting. Place the ears of corn on the grates and grill for 15 minutes, turning every 5 minutes, until slightly charred. Set grilled corn aside to cool.
03 -
Pat the chicken dry and season all over with salt, freshly ground black pepper, and garlic powder. Brush lightly with some prepared chipotle beer BBQ sauce.
04 -
Place seasoned chicken on the hot grill. Grill for 5 minutes, then flip and grill for another 5 minutes. Brush with additional BBQ sauce and grill 1–2 more minutes, ensuring the internal temperature reaches at least 75°C. Remove to rest for 10 minutes.
05 -
Carefully cut the kernels off the grilled corn cobs to measure approximately 625 ml.
06 -
In a large skillet, combine corn kernels, heavy cream, sugar, butter, and minced garlic. Season with salt and black pepper. Cook over medium heat, stirring to combine.
07 -
In a small cup or shaker, combine milk and flour. Shake or stir vigorously for 30 seconds to create a slurry. Pour into the skillet and stir well. Let the mixture simmer, stirring frequently, until thickened. Stir in grated parmesan cheese. Adjust seasoning as needed.
08 -
Slice the rested chicken. Serve over creamed corn, garnished with chopped chives.
# Important Notes:
01 -
For best results, prepare the BBQ sauce in advance to allow its flavors to develop and the texture to thicken further.
02 -
Use a meat thermometer to ensure the chicken reaches a safe internal temperature after resting.