I’ve created yet another stupid simple complete dinner on the griddle that’s equally as delicious… Blackstone BBQ Chicken and Corn!
We all need super easy recipes for those crazy, busy weeknights, right?!
This one is on the healthier side too!
How to make Blackstone BBQ Chicken and Corn
You can marinate the chicken the night before, making this even more of a speedy meal.
Cut 1 1/2 pounds of chicken breasts or boneless, skinless chicken thighs into bite size pieces.
Put them in a bowl or gallon size plastic bag (for easy cleanup, of course).
Then add Worcestershire sauce, minced garlic, kosher salt, pepper, and plenty of your favorite BBQ seasoning.
And toss until evenly coated… marinate for an hour if possible (or overnight).
Then brush 4 ears of corn on the cob with butter and season with kosher salt, pepper, and BBQ seasoning.
Preheat the Blackstone griddle or flat top grill to medium heat for a few minutes.
Next add some cooking oil of choice along with the seasoned corn and chicken.
They will cook 9 to 11 minutes total.
Turn the corn a few times and flip and mix the chicken with hibachi spatulas as well.
If you have a melting dome for the corn you can use it to speed up the cooking time, but it’s not needed.
If the chicken is done before the corn, just remove it and place on a tray.
Blackstone BBQ Chicken and Corn is a recipe that is sure to be a new summer favorite!
I served BBQ sauce for those who wanted to dip the chicken.
And we all lived happily ever after… well, maybe that’s a stretch, but we were all at least happy campers at dinner 😉
If you like Blackstone BBQ Chicken and Corn, you might also like these griddle recipes…
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Blackstone BBQ Chicken and Corn
Blackstone BBQ Chicken and Corn is a fabulous, complete meal on the griddle perfect for a summer dinner on the patio, such an easy recipe!
- 1 1/2 pounds chicken breasts (or boneless, skinless chicken thighs)
- 1 tablespoon Worcestershire sauce
- 3 to 4 cloves garlic finely minced
- kosher salt, pepper, BBQ seasoning blend
- 2 tablespoons melted butter
- 4 ears corn on the cob shucked
- cooking oil of choice
- Optional: BBQ sauce
Dice the chicken into bite size pieces and put them in a bowl. Add the Worcestershire sauce, garlic, kosher salt, pepper, and BBQ seasoning. Toss until coated. Marinate if possible for at least an hour.
Brush the melted butter on the corn and season all sides with kosher salt, pepper, and BBQ seasoning.
Preheat the griddle to medium heat for several minutes. Add some cooking oil of choice and the corn on the cob and seasoned chicken. Cook on the griddle 9 to 11 minutes total, turning the corn and flipping the chicken a few times.
Note: If the chicken is done before the corn, just remove it and continue cooking the corn until done. If you have a melting dome, use it for the corn to speed up the cooking a bit.
Serve with BBQ sauce for dipping if desired.
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