Barbecue Chicken with Chili-Lime Corn on the Cob
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Recipe by Anna Watson Carl
You'll want to use the buttery chili-lime spread on all your vegetables from now on.
Ingredients
2 bone-in, skin-on chicken breasts
2 bone-in, skin-on chicken legs and thighs (connected)
kosher salt
Freshly ground black pepper
2 c. barbecue sauce (store-bought or homemade)
1/2 c. Country Crock Original
1 tsp. grated lime zest
1 tbsp. lime juice
1 tsp. chile powder
1/2 tsp. cumin
4 ears corn, husks removed
Lime wedges, for serving
Instructions
Preheat grill over high heat. Season chicken with salt and pepper and grill on a lightly oiled grate for 15 minutes, turning once, until nicely charred. Baste chicken with 1 cup barbecue sauce and reduce heat to medium. Cover and grill 15 minutes more, then baste with remaining 1 cup barbecue sauce. Cover and grill 15 minutes more, or until the internal temperature reaches 165 degrees F.
Meanwhile, in a small bowl, stir together Country Crock Original, lime zest and juice, chile powder, and cumin. Season generously with salt and pepper.
About 15 minutes before chicken is done, rub corn with half the chili-lime spread and season with salt and pepper. Cover and grill, turning occasionally, until tender and slightly charred, 15 minutes.
Dollop corn with more chili-lime spread and serve with barbecue chicken and lime.
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