• For the barbecue chicken and corn
  • 4 ears sweet corn
  • 3 tablespoons unsalted butter (1 1/2 oz), at room temperature
  • 1/2 teaspoon store-bought Montreal steak seasoning
  • Freshly ground black pepper
  • 1 1/2 to 2 pounds boneless, skinless chicken thighs
  • 1 tablespoon olive oil
  • For the barbecue sauce
  • 1/4 cup ketchup
  • 2 1/2 tablespoons balsamic vinegar
  • 1 1/2 tablespoons honey
  • 1 tablespoon soy sauce
  • 2 garlic cloves, minced


  1. Cook the chicken and corn
  2. 1. Preheat the oven to 425°F (220°C) or preheat the grill on medium-high.
  3. 2. Husk the corn. Slather the ears with butter and sprinkle with Montreal steak seasoning and a few grinds of pepper. Wrap each ear of corn individually with aluminum foil. Season the chicken thighs with 1/2 teaspoon steak seasoning.
  4. 3. If using an oven: Line a large rimmed sheet pan with aluminum foil and place it in the oven to preheat. Remove the sheet pan from the oven and arrange the chicken thighs on one side of the hot pan and drizzle with the olive oil. Place the wrapped corn on the other side of the pan and roast until the chicken registers 165°F (75°C) on an instant-read thermometer, about 20 minutes. If using a grill: Grill the chicken thighs and corn, turning once or twice, until the chicken registers 165°F (75°C) on an instant-read thermometer, 5 to 10 minutes.
  5. Make the barbecue sauce
  6. 4. While the chicken thighs and corn cook, in a medium bowl combine the ketchup, balsamic vinegar, honey, soy sauce, and garlic.
  7. Finish the chicken and corn
  8. 5. Brush the chicken thighs with the barbecue sauce and return to the oven or the grill just until lightly charred, about 5 minutes more in the oven or just 1 minute more, turning once, on the grill.
  9. 6. Remove the chicken and corn from the heat and brush the chicken once more with the sauce. Pile the chicken and corn on a platter and pass the remaining barbecue sauce on the side.
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