Save It There is nothing like a big tray of BBQ chicken and sweet corn to transport you right into summer. This easy one-pan recipe delivers juicy chicken with a sticky glaze and tender corn on the cob, all roasted to caramelized perfection. Cleanup is minimal, and the flavors capture everything that makes a sunny backyard meal so fun.
The first time I made this my whole family hovered around the oven waiting to sneak bites of the browned corn. Ever since then it has become our official start-of-summer dinner.
Ingredients
- Chicken thighs: These stay extra juicy when roasted and soak up BBQ flavor. Look for thighs with good marbling and avoid any with a grayish tint for best results.
- Fresh corn on the cob: Choose ears that feel heavy for their size and have tight, bright green husks. The fresher the corn, the sweeter and more tender your final result will be.
- BBQ sauce: Pick your favorite for smoky or sweet flavor profiles. Homemade sauce can make this dish extra special.
- Olive oil: Helps the corn roast without drying out. Use a good extra virgin for best taste.
- Salt and pepper: Brighten and bring out the natural sweetness in the corn. Sea salt will give more punch and freshly cracked pepper adds aroma.
Instructions
- Preheat and Prep:
- Set oven temperature to 425 degrees Fahrenheit or 220 degrees Celsius and let it fully preheat. This high heat will caramelize the sauce and cook the corn quickly.
- Season Corn:
- Pour olive oil over the corn pieces. Rub to coat each piece evenly. Then sprinkle with salt and pepper, making sure all surfaces have seasoning for maximum flavor development.
- Arrange on Sheet Pan:
- Place chicken thighs skin side up and corn pieces spaced out on a rimmed baking sheet. Keep space between each piece to allow browning.
- BBQ Glaze:
- Brush a generous layer of BBQ sauce onto the chicken tops. Make sure you cover all edges because the sauce will bake into a sticky crust.
- Roast and Baste:
- Bake in the center of the oven for 30 to 35 minutes. After about 20 minutes, quickly open the oven and brush a little more BBQ sauce onto the chicken for glossy, thick coating. Return to oven until chicken is cooked through and corn is golden with caramelized spots.
- Finishing Touch:
- Once out of the oven, try sprinkling chopped cilantro over the hot corn. This adds fresh flavor and a summery green pop.
Save It Fresh corn is my favorite part of this dish because you can taste the crisp sweetness in every bite. Last year my niece declared it was the best vegetable she ever tried and now it is her birthday dinner request.
Storage Tips
Keep leftovers in an airtight container in the fridge for up to three days. For best results, reheat the chicken and corn together in the oven so the sauce caramelizes again. Microwaving is quick but the texture will be softer. The flavors seem to get even better by the next day.
Ingredient Substitutions
Boneless skinless chicken thighs cook a little faster and work great. Use drumsticks for extra fun finger food. Frozen corn on the cob is a handy swap but defrost fully before roasting for even cooking. Choose honey BBQ or spicy sauce based on your flavor mood.
Serving Suggestions
Pair with a green salad or tomato cucumber salad for added freshness. Soft dinner rolls or cornbread are perfect for mopping up the extra BBQ sauce. Make this a picnic meal with coleslaw and watermelon slices.
Cultural and Seasonal Context
BBQ chicken and corn are summer classics across the US and especially loved at June and July gatherings. Sweet corn is at its peak in midsummer so use this recipe to celebrate your local harvest or bring summer flavors to your table even when grilling is not an option.
Seasonal Adaptations
Swap in sweet potatoes or zucchini coins for corn during cooler months. Roast with cherry tomatoes in late summer for even more juicy sweetness. Use autumn squash as a side for a cool weather twist.
Success Stories
My neighbor doubled the recipe for her son’s birthday and said it was the easiest crowd-pleaser ever. Another friend preps the pan early then just pops it in the oven right before dinner. She loves that everything cooks together perfectly.
Freezer Meal Conversion
You can freeze uncooked seasoned chicken and corn together on a tray then transfer to a freezer bag. Store up to two months. Thaw fully and bake as usual with fresh BBQ sauce for almost instant summer flavor.
Save It This one-pan recipe will make you crave BBQ chicken and corn all year. A little prep and one simple tray bring big summer flavor to every table.
Recipe FAQs
- → Can I use boneless chicken thighs?
Yes, boneless thighs will cook faster, so check for doneness at around 25 minutes and adjust as needed.
- → What if I don’t have fresh corn?
You can substitute with frozen corn cobs or even cut kernels, though fresh corn offers the best flavor.
- → How do I keep chicken from drying out?
Basting the chicken with BBQ sauce during roasting helps retain moisture and enhances the glaze.
- → Can I add other vegetables?
Absolutely! Bell peppers, zucchini, or red onion make great additions and can roast alongside the chicken and corn.
- → What kind of BBQ sauce works best?
Choose your favorite store-bought or homemade BBQ sauce—smoky, sweet, or spicy all pair well.
- → Should I remove the skin from the chicken thighs?
Leaving the skin on helps keep the chicken juicy, but you can remove it for a lighter option.