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BBQ Grilled Chicken and Charred Corn Plate
A 58-minute American dinner for 4 — 620 calories per serving.
per serving, estimated
Smoky, BBQ-glazed grilled chicken thighs alongside charred sweet corn and a creamy, tangy coleslaw — a classic backyard plate done right.
Ingredients
Serves 4 · custom servings available with a Kiwi account
BBQ Grilled Chicken Thighs
- 2 pounds boneless skinless chicken thighs (patted dry)
- ½ cup bbq sauce (plus extra for serving)
- 1 tablespoon olive oil
- 1 teaspoon smoked paprika
- ¾ teaspoon garlic powder
- ½ teaspoon onion powder
- 1 teaspoon Kosher salt
- ½ teaspoon Black pepper
Charred Corn on the Cobside
- 4 ears of corn (husks removed)
- 2 tablespoons unsalted butter (softened)
- ½ teaspoon Kosher salt
- ¼ teaspoon Black pepper
- 1 tablespoon fresh chives (thinly sliced) — optional
Creamy Coleslawside
- 4 cups green cabbage (finely shredded)
- 1 carrot (peeled and grated)
- ⅓ cup Mayonnaise
- 1½ tablespoons apple cider vinegar
- 1 teaspoon Granulated sugar
- ¼ teaspoon celery seed
- ½ teaspoon Kosher salt
- ¼ teaspoon Black pepper
Steps
Every amount is written into the step where you use it.
Steps marked like this need your attention — stay close so nothing burns.
BBQ Grilled Chicken Thighs
- Pat 2 pounds chicken thighs dry with paper towels and drizzle with 1 tablespoon olive oil, turning to coat both sides. 3 min
- Mix 1 teaspoon smoked paprika, ¾ teaspoon garlic powder, ½ teaspoon onion powder, 1 teaspoon kosher salt, and ½ teaspoon black pepper in a small bowl, then rub the mixture all over the chicken thighs. 4 min
- Preheat the grill to medium-high heat (about 425°F), oiling the grates well. 10 min
- Timing-sensitive step. Grill the chicken thighs for 5–6 minutes per side, flipping once, until grill marks form and the internal temperature reaches 155°F. 12 min
- Timing-sensitive step. Brush ½ cup BBQ sauce over the chicken and grill 1–2 minutes more per side until the glaze is caramelized and the internal temperature reaches 165°F. 4 min
- Transfer the chicken to a cutting board and rest for 5 minutes before serving with extra BBQ sauce on the side. 5 min
Charred Corn on the Cobside
- Remove the husks and silk from 4 ears of corn and rub each ear with ½ tablespoon of the softened unsalted butter. 4 min
- Season the buttered corn with ½ teaspoon kosher salt and ¼ teaspoon black pepper.
- Timing-sensitive step. Place the corn directly on the medium-high grill grates and cook for 10–12 minutes, turning every 2–3 minutes, until kernels are tender and char marks appear on all sides. 12 min
- Transfer the corn to a platter and garnish with 1 tablespoon thinly sliced fresh chives, if using.
Creamy Coleslawside
- Finely shred 4 cups green cabbage and peel and grate 1 carrot, then combine them in a large bowl. 8 min
- Whisk ⅓ cup mayonnaise, 1½ tablespoons apple cider vinegar, 1 teaspoon granulated sugar, ¼ teaspoon celery seed, ½ teaspoon kosher salt, and ¼ teaspoon black pepper together in a small bowl until smooth. 4 min
- Pour the dressing over the slaw base and toss thoroughly to coat every strand. 2 min
- Cover and refrigerate the coleslaw for at least 15 minutes before serving to let the flavors meld and the cabbage soften slightly. 15 min
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Nutrition figures are estimates derived from public reference data and automated calculation. They are not verified by a dietitian and are not medical or dietary advice. Recipes, cooking times, quantities and allergen information are generated automatically and may contain inaccuracies. Kiwi’s allergen filtering is automated and is not a guarantee — it can miss an allergen where an ingredient’s name does not disclose what it contains, or where a product’s formulation differs from the generic ingredient. You must read ingredient labels and confirm for yourself that any food is safe for the people you are feeding. If anyone in your household has a severe or life-threatening food allergy, treat this page as a starting point only. See our full terms.