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BBQ Chicken with Lemon Pepper Grilled Corn

Get your chicken and corn at the market and support your local farmer!

Course BBQ, Main Course, Side Dish
Cuisine American
Keyword bbq, chicken, corn, salt
Prep Time 5 minutes
Cook Time 50 minutes
Total Time 55 minutes
Servings 4 servings

Ingredients

  • 4 bone-in, skin-on chicken legs and thighs
  • Dandelion Acre Garlic Scape Salt
  • sea salt
  • freshly-ground black pepper
  • 2 cups BBQ sauce of choice
  • 1/2 cup butter, softened
  • 1 Tbs lemon juice
  • 1 tsp Sandia Spice Lemon Pepper Seasoning
  • 4 ears of sweet bi-color corn, husks removed

Instructions

  1. Preheat the grill to high. Lightly oil.

  2. Season the chicken with the Garlic Scape Salt and pepper. Grill for 15 minutes, turning once, until nicely charred. Baste with 1 cup of the BBQ sauce, reduce the grill heat to medium, cover, and grill 15 minutes more, turning once. Baste with the remaining sauce, cover, and grill 15 minutes more until done and the internal temperature reaches 165℉.

  3. In a small bowl, mix together the butter, lemon juice, Sandia Spice seasoning, sea salt, and pepper, to taste. Rub the corn with the butter mixture.

  4. When you do the final baste on the chicken, place the rubbed corn on the grill and cook, turning occasionally, until tender and lightly charred. Should take about the same 15 minutes as your final chicken grill time.

  5. Use any remaining butter on the corn and additional BBQ sauce on the chicken. Enjoy with a side of sauteed or grilled mushrooms!