Chipotle Beer BBQ Chicken with Creamed Corn

Name: Chipotle Beer BBQ Chicken with Creamed Corn
Prep time: PT-490264H12M13S
Cook time: 15 min
Total time: PT-490264H2M13S
Yield: 4

Posted on April 17, 2025

Dinner

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Prep time

Cooking time

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Fire Up the Grill: Chipotle Beer BBQ Chicken & Creamed Corn That’ll Steal the Summer Spotlight

Hey there, foodie friends! Picture this: golden-hour sunlight, the sizzle of juicy chicken hitting the grill, and the smoky-sweet aroma of chipotle and honey swirling in the air. That’s the magic of this Chipotle Beer BBQ Chicken with Creamed Corn—a dish that tastes like summer vacation on a plate. Whether you’re hosting a backyard bash or just craving a flavor-packed weeknight meal, this recipe is your ticket to crispy-skinned, saucy chicken paired with creamy, cheesy corn that’s basically a hug in a bowl. Grab your apron (and maybe a cold beer—for the sauce, of course), and let’s turn up the heat!

The Time I Learned BBQ Sauce Isn’t Just for Dipping Fries

Let me take you back to my first summer as a line cook. I was 19, convinced I knew everything about grilling—until my mentor, Chef Marco, handed me a bottle of cheap lager and said, “Make this taste like a campfire.” Cue my panic. I dumped in chipotle powder, honey, and yes, that beer, simmering it into a glaze so good, we dunked everything in it—even the corn. Fast-forward to a packed patio night where a customer literally licked their plate clean (no shame). That saucy disaster-turned-triumph? It’s the heart of this recipe. Now, let’s make YOUR kitchen the new favorite BBQ joint.

Grocery List: Smoky, Sweet, and Seriously Flexible

For the Chicken + BBQ Sauce (Serves 4):

¾ cup ketchup: The tangy base. No ketchup? Tomato paste + brown sugar works in a pinch.
⅔ cup beer: Lager or IPA adds malty depth. Non-alcoholic? Swap in broth + 1 tsp vinegar.
½ cup honey: Balances the heat. Maple syrup or agave nectar? Go for it, rebel.
Chipotle chili powder: Smoky kick alert! Start with ¼ tsp if you’re heat-shy.
1 lb chicken breasts or thighs: Thighs = juicier, breasts = leaner. Your call, chef!

For the Creamed Corn:

6–8 ears grilled corn: Charred kernels = next-level flavor. Frozen corn? Thaw and sear in a pan.
Heavy cream + milk: Dairy-free? Coconut milk adds a tropical twist.
Parmesan cheese: Salty umami. Vegan? Nutritional yeast to the rescue!

Let’s Get Saucy: Grill, Glaze, Repeat

Step 1: BBQ Sauce Sorcery
Simmer ketchup, beer, honey, garlic, and spices in a saucepan over low heat. Pro tip: Stir like you’re whisking clouds—scorched honey is nobody’s friend. Let it thicken for 30 minutes (patience, padawan). Cool it completely—hot sauce slides right off chicken!

Step 2: Corn on the Cob Cabaret
Fire up the grill to medium-high. Husk the corn, but leave a few inner layers for drama. Grill 15 minutes, turning every 5 for those sexy char lines. Let it cool, then slice off kernels. (Save the cobs for stock—waste not, want not!)

Step 3: Chicken Charisma
Pat chicken dry—crispy skin starts here. Season with garlic powder, salt, and pepper. Grill 5 minutes per side, then brush with sauce. Wait for the glaze to caramelize (no peeking!), then baste again. Rest 10 minutes—this keeps the juices from staging a great escape.

Step 4: Creamed Corn Comedy
In a skillet, melt butter with garlic until fragrant. Add corn, cream, sugar, and a pinch of salt. Whisk milk and flour (no lumps!), pour in, and stir until it coats the spoon. Off heat, stir in parmesan. Taste? Add a dash of cayenne if you’re feeling spicy.

Plating: Keep It Chill, Keep It Summer

Slice that chicken diagonally—fancy points! Scoop creamed corn into a rustic bowl, top with chives, and let the golden sauce drizzle artfully. Serve with extra napkins (it’s a sticky situation) and a crisp salad or garlic bread to mop up every last drop.

Mix It Up: BBQ’s Greatest Hits

Brisket Swap: Shredded beef? Yes. Pork ribs? Absolutely. This sauce loves all meats.
Vegan Vibes: Grill portobello mushrooms and slather with sauce. Cashew cream for the corn!
Spice Level: Add adobo sauce from canned chipotles for a fiery punch.
Bourbon Twist: Replace ¼ cup beer with bourbon—smoky meets sweet sophistication.

Confessions of a Sauce-Obsessed Chef

True story: I once forgot the corn entirely because I was too busy “testing” the BBQ sauce (read: eating it with a spoon). My guests got BBQ chicken nachos instead—happy accident! Over the years, I’ve added honey for shine, beer for depth, and learned that thighs trump breasts when it comes to grill forgiveness. Moral? Play with your food. It’s how legends are born.

FAQ: Saving Your BBQ Bacon

Q: Can I make the sauce ahead?
A: Heck yes! It keeps for 2 weeks in the fridge. Freeze it for up to 3 months—thaw, stir, and slather.

Q: My sauce is too thin!
A: Simmer longer (up to 90 mins) or add 1 tsp cornstarch mixed with water. Crisis averted.

Q: No grill? Help!
A: Bake chicken at 400°F for 20 mins, broil for char. Corn? Roast in the oven or use a grill pan.

Q: Can I use bottled BBQ sauce?
A: Sure, but jazz it up: Mix 1 cup sauce with 2 tbsp beer and 1 tsp chipotle powder. Upgrade achieved.

Nutrition (Per Serving):