summer grilled chicken and corn

It’s grilling season in Texas and one of my favorites meats to grill is chicken thighs.

Oh how I love chicken thighs. Let me count the ways…

  1. They’re an inexpensive cut of meat.
  2. You can’t mess them up! There’s no over-cooking. They just become more tender.
  3. Being so tender, they are great for grilling over direct heat and still being juicy.
  4. They take on the flavors you put on them so well.

To go with my grilled chicken I just new I had to have some fresh summer corn. Grilled corn on its own with globs of butter is heaven. BUT grilled corn with globs of homemade spicy butter? To die for. Let me tell you how I made it!

grilled chicken thighs

makes 4 servings

  • 4-6 boneless or bone-in, skinless or skin-on chicken (the only factor that changes is the time it takes to cook them)
  • Salt and pepper to taste
  • Your favorite BBQ sauce (I like Sweet Baby Ray’s)
  • 4 fresh corn on the cob
  • 2 tablespoons of your favorite butter, softened (I like Kerrigold)
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon paprika
  • 1/2 teaspoon cumin
  • 1 teaspoon fresh cilantro, chopped finely
  • Queso fresco or feta cheese for sprinkling
  1. Start by preparing your butter. Take 2 tablespoons softened butter and add the chili powder, paprika, cumin and cilantro to it in a small bowl. Stir until combined.
  2. If you are in a hurry you can just leave it in the bowl and pop it in the fridge until you’re ready to eat OR you can wrap it in wax paper and roll it up like a cigar and put it in the fridge for an hour or more. This way it will harden and you can slice of pieces of butter.
  3. Season your chicken with salt and pepper and place on the grill to cook. Be sure to check on the meat and turn as needed.
  4. Place the corn on the cob to grill.
  5. When the chicken is almost done, baste the chicken with your BBQ sauce.
  6. Once the chicken and corn are cooked through, plate with a side of juicy watermelon and a pinch of Mexican sweet chili powder, and dollop the chili butter along with some queso fresco on your corn.
  7. You MUST eat this on your porch or backyard. It’s so good!

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