Blackstone BBQ Chicken and Corn

You know those meals that make neighbors “happen” to walk by your fence right around dinnertime? This is that. Blackstone BBQ Chicken and Corn is the weeknight flex that looks like a weekend cookout.

Fast heat, big flavor, zero drama—just juicy chicken with lacquered BBQ glaze and charred sweet corn snapping with butter and lime. You bring the griddle; this recipe brings the applause. And yes, you can absolutely crush this in under 30 minutes if you prep right.

What Makes This Recipe So Good

• High-heat caramelization: The Blackstone’s flat surface locks in juices and creates a sticky, smoky crust that a regular grill dreams about.
• Sweet-and-smoky balance: A quick spice rub sears in flavor, while a final brush of BBQ sauce turns into a glossy glaze.

  It’s sweet, tangy, and a little bold.

• One-surface efficiency: Chicken on one side, corn on the other, butter sizzling in the middle. No juggling pans or guessing temps.
• Customizable: Mild or spicy, saucy or dry-rubbed—this is a choose-your-own-adventure meal.
• Budget-friendly crowd-pleaser: Chicken thighs + corn = affordable. The taste?

  Absolutely not cheap.

What You’ll Need (Ingredients)

• Chicken: 2 lbs boneless, skinless chicken thighs (or breasts, pounded to even thickness)
• Corn: 4 ears fresh corn, husked (or 3 cups frozen corn kernels)
• Neutral oil: 2–3 tbsp (avocado, canola, or grapeseed)
• Butter: 3 tbsp, divided
• BBQ sauce: 1 cup (your favorite—sweet, smoky, or spicy)
• Rub spices: 2 tsp smoked paprika, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp chili powder, 1 tsp kosher salt, 1/2 tsp black pepper, 1/2 tsp brown sugar
• Lime: 1, cut into wedges
• Fresh herbs (optional): Chopped cilantro or parsley
• Extras (optional but awesome): Crumbled cotija or feta, hot honey drizzle, jalapeño slices

Instructions

1. Preheat the griddle: Heat your Blackstone to medium-high (around 400–425°F). Let it run 5–8 minutes to stabilize.
2. Mix the rub: Combine smoked paprika, garlic powder, onion powder, chili powder, salt, pepper, and brown sugar in a small bowl.
3. Season the chicken: Pat chicken dry. Toss with 1 tbsp oil and the rub until coated on all sides.
4. Prep the corn: If using whole ears, cut each ear into 2–3 pieces for more surface area.

   If using kernels, keep them chilled for better sear.

5. Oil the griddle: Add 1–2 tbsp oil where the chicken will go and a light slick where the corn will sit.
6. Sear the chicken: Place thighs on the hot zone. Don’t move them for 3–4 minutes to develop crust. Flip and cook another 3–5 minutes, depending on thickness.
7. Start the corn: While the chicken sears, add 1 tbsp butter to the other side of the griddle.

   Place corn pieces cut-side down (or pour kernels in a single layer). Season with a pinch of salt and pepper.

8. Glaze time: Brush BBQ sauce on the top of the chicken. Flip and brush the other side.

   Cook 1–2 minutes per side to tack up the sauce without burning.

9. Butter boost: Add the remaining butter to the corn. Toss to coat and char lightly. Squeeze lime over the corn and toss again.
10. Check doneness: Chicken should hit 165°F internal temperature.

    If the sauce starts to scorch, move chicken to a cooler zone.

11. Finish and garnish: Remove chicken to rest 3 minutes. Top corn with herbs, cotija, and a touch more lime. Slice chicken if serving family-style.
12. Serve: Plate with extra BBQ sauce, a lime wedge, and IMO, a little hot honey if you like sweet heat.

Storage Tips

• Refrigerate: Store chicken and corn separately in airtight containers for up to 4 days.
• Freeze: Chicken freezes well up to 2 months.

  Corn kernels freeze fine; whole cob sections, not so much.

• Reheat: Reheat on a medium griddle with a splash of water and a lid to steam, or in a 325°F oven until warmed through. Avoid microwaving the chicken to keep it from drying out.
• Meal prep: Slice chicken and cut kernels off the cob for bowls, tacos, or salads. Add fresh lime after reheating.

Why This is Good for You

• Lean protein: Chicken provides essential amino acids for muscle and recovery.

  Thighs stay juicy with less cooking stress.

• Fiber and antioxidants: Corn offers fiber and carotenoids like lutein. Char brings flavor without drowning it in cream or mayo.
• Controlled sugar: Making your own rub limits added sugar; the BBQ sauce glaze is portioned. You’re in charge here.
• Balanced plate: Add a quick slaw or avocado to round out fats and crunch—simple, satisfying, not boring.

What Not to Do

• Don’t drown the chicken in sauce early: Sugar burns.

  Glaze near the end so it caramelizes, not carbonizes.

• Don’t crowd the griddle: Overcrowding traps steam and kills the crust. Cook in batches if needed.
• Don’t skip drying the chicken: Moisture is the enemy of sear. Pat dry first for a better crust.
• Don’t guess temperatures: Use a thermometer. 165°F is not a suggestion.
• Don’t forget the rest: Resting 3 minutes keeps juices in the meat, not on the cutting board.

Different Ways to Make This

• Spicy Korean twist: Swap BBQ sauce for gochujang + honey + rice vinegar.

  Garnish with sesame seeds and scallions.

• Carolina tang: Use a mustard-based sauce and add a celery-seed slaw on the side.
• Tex-Mex vibes: Add cumin to the rub. Finish corn with chili-lime seasoning and cotija. Serve with warm tortillas.
• Sweet heat: Mix BBQ sauce with hot honey and a splash of bourbon.

  Don’t act surprised when people ask for the recipe.

• Mediterranean pivot: Use a paprika-oregano-garlic rub, glaze lightly with pomegranate molasses, and finish corn with feta and dill.
• Breast vs. thigh: If using breasts, pound to 1/2–3/4 inch thickness for even cooking and quicker sear.
• No Blackstone? No problem: Use a cast-iron skillet or grill pan over high heat; follow the same timing and glaze logic.

FAQ

Can I use frozen corn?

Yes. Keep it frozen until it hits the griddle so it sears instead of steaming.

Spread in a single layer, don’t stir too much, and finish with butter and lime.

What’s the best BBQ sauce for this?

Use a sauce that matches your mood. For classic vibes, pick a Kansas City-style sweet-and-smoky sauce. If you like tang, go Carolina gold.

For heat, add a spoon of chipotles in adobo to any store-bought sauce.

How do I keep the chicken from drying out?

Use thighs for more forgiveness. If using breasts, pound them evenly, don’t overcook, and glaze late. A quick 15-minute brine (salt + water) also helps, FYI.

Do I need to marinate the chicken?

Not required.

The rub plus the glaze delivers big flavor fast. If you want extra depth, marinate in buttermilk with a little hot sauce for 1–2 hours, then pat dry and rub.

What sides go well with this?

Try a crunchy cabbage slaw, potato wedges, or a quick avocado-tomato salad. Garlic bread on the griddle also slaps with this combo.

How hot should the Blackstone be?

Medium-high is the sweet spot—about 400–425°F.

Hot enough to sear and caramelize, not so hot the sauce scorches instantly.

Can I make it ahead?

You can cook the chicken to 160°F, cool, and finish/glaze on the griddle right before serving. Corn reheats well with butter and a splash of lime.

Final Thoughts

Blackstone BBQ Chicken and Corn is the fast-track to weeknight hero status: sizzling edges, sticky glaze, and corn that tastes like summer even in November. It’s simple, scalable, and wildly adaptable to your sauce mood and spice level.

Keep the rules tight—hot griddle, late glaze, don’t crowd—and the results are consistently awesome. Serve it messy, laugh a little, and accept that your backyard just became the neighborhood’s favorite restaurant.