Blackstone BBQ Chicken and Corn
A delectable recipe that combines tender, juicy chicken with sweet corn, perfect for family gatherings and ready in under thirty minutes.
Ingredients
Chicken
- 1.5 pounds chicken breasts (or boneless, skinless chicken thighs)
- 1 tablespoon Worcestershire sauce
- 3-4 cloves garlic (finely minced)
- Kosher salt (To taste)
- Pepper (To taste)
- BBQ seasoning blend
- 2 tablespoons melted butter
Corn
- 4 ears corn on the cob (shucked)
Others
- Cooking oil of choice (For greasing the griddle)
- Optional: BBQ sauce (For dipping)
Instructions
Preparation
- Dice the chicken into bite-sized pieces and place them in a bowl.
- Add Worcestershire sauce, minced garlic, kosher salt, pepper, and BBQ seasoning to the chicken. Toss until well coated. Marinate for at least an hour if time allows.
- While the chicken marinates, brush melted butter on the corn and season with kosher salt, pepper, and BBQ seasoning.
Cooking
- Preheat the griddle to medium heat. Add a bit of cooking oil, then place the seasoned corn and chicken on the griddle.
- Cook for 9 to 11 minutes total, turning the corn and flipping the chicken a few times. If the chicken finishes cooking first, remove it and let the corn cook until tender.
- If using a melting dome, cover the corn to speed up the cooking process.
Serving
- Transfer the chicken and corn to a large platter. Serve with a small bowl of BBQ sauce for dipping.
Notes
Leftovers can be stored in an airtight container in the refrigerator for up to three days. To reheat, use a skillet over medium heat to warm through. For longer storage, freeze in airtight bags.