August Recipe of the Month

Barbecue Chicken with Chili-Lime Corn on the Cob

Barbecue Chicken with Chili-Lime Corn on the Cob


  • 2 bone-in, skin-on chicken breasts
  • 2 bone-in, skin-on chicken legs and thighs (connected)
  • Kosher salt
  • Freshly ground black pepper
  • 2 cups barbecue sauce
  • ½ cup margarine
  • 1 tsp. grated lime zest
  • 1 Tbsp. lime juice
  • 1 tsp. chili powder
  • ½ tsp. cumin
  • 4 ears corn, husks removed
  • Lime wedges, for serving


  1. 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°.
  2. Make spread: Meanwhile, in a small bowl, stir together margarine, lime zest and juice, chili powder, and cumin.  Season generously with salt and pepper.
  3. 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.
  4. Dollop corn with more chili-lime spread and serve with barbecue chicken and lime.