Best 3 Foiled Bbq Chicken With Corn On The Cob And Pinto Beans Recipes
Are you searching for a delectable and hassle-free meal that tantalizes your taste buds and feeds your hungry soul? Look no further! Our comprehensive guide will lead you on a culinary journey, unveiling the secrets to preparing a mouthwatering "Foiled BBQ Chicken with Corn on the Cob and Pinto Beans" dish. This recipe combines the smoky flavors of grilled chicken, the sweetness of corn, and the earthy goodness of pinto beans, resulting in a symphony of flavors that will leave you craving more. Get ready to embark on a flavor-packed adventure as we delve into the ingredients and provide step-by-step instructions to create this unforgettable meal.
Here are our top 3 tried and tested recipes!
FOILED BBQ CHICKEN WITH CORN ON THE COB AND PINTO BEANS
Serve with garlic bread.
Provided by Christina Egan
Categories Meat and Poultry Recipes Chicken Chicken Leg Recipes
Time 55m
Yield 4
Number Of Ingredients 7
Steps:
- Preheat oven to 450 degrees F (230 degrees C).
- Lightly grease 4 large sheets of aluminum foil, about 12x18 inches.
- Arrange 2 chicken drumsticks and an ear of corn in the center of each sheet of foil. Season with salt and black pepper.
- Drizzle corn with melted butter.
- Spoon barbeque sauce over chicken.
- Divide pinto beans evenly over each portion.
- Fold the foil around the chicken and corn and loosely seal the edges. Transfer foil packets to a baking dish.
- Bake chicken until no longer pink at the bone and the juices run clear, about 40 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
Nutrition Facts : Calories 523.8 calories, Carbohydrate 36.7 g, Cholesterol 144.1 mg, Fat 21.2 g, Fiber 5.7 g, Protein 46.6 g, SaturatedFat 6.7 g, Sodium 1316.6 mg, Sugar 10.7 g
GRILLED CORN ON THE COB WRAPPED IN FOIL
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 7
Steps:
- 1. Preheat a grill to medium-high heat. Combine the butter, cumin, cayenne and 1/2 teaspoon salt in a small bowl. Brush half of the butter mixture over the ears of corn and wrap each ear in a piece of heavy-duty foil.
- 2. Place the wrapped ears of corn on the grill and cook, turning every 10 minutes, until the corn feels soft on all sides when you squeeze it with tongs, about 30 minutes. Remove from the grill and cool for about 5 minutes.
- 3. Unwrap the corn, being careful of steam, and place on a serving platter. Brush with the remaining butter mixture, sprinkle with the cilantro and serve with lime wedges.
BARBECUED CORN ON THE COB
Use our easy method for barbecued corn on the cob and upgrade this classic barbecue staple with our simple, brush-on chilli butter flavouring
Provided by Sarah Cook
Categories Side dish
Time 50m
Number Of Ingredients 6
Steps:
- Mash together the butter, honey, ketchup, garlic and some seasoning, beating until quite smooth. At this point, if you are also cooking for children, split the mix into two serving bowls, before stirring the harissa into just one bowl. Add a pastry brush to each butter mix.
- Wrap each corn cob in a double layer of foil. Barbecue, turning, for 30-35 mins until tender and a little charred. If you want them more blackened, simply unwrap and throw directly on the barbecue for a few more mins.
- Pile onto plates and let everyone butter their own.
Nutrition Facts : Calories 277 calories, Fat 17 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 27 grams carbohydrates, Sugar 6 grams sugar, Fiber 3 grams fiber, Protein 5 grams protein, Sodium 0.4 milligram of sodium
Tips:
- To achieve tender and juicy chicken, marinate it in a flavorful mixture of olive oil, lemon juice, garlic, paprika, salt, and black pepper for at least 30 minutes before grilling.
- For a smoky flavor, use a charcoal grill or grill pan instead of a gas grill. If using a charcoal grill, preheat it to medium-high heat before adding the chicken.
- To prevent the chicken from sticking to the grill, lightly grease the grates with cooking spray or oil before placing the chicken on them.
- Cook the chicken over indirect heat, away from the direct flame, for about 45-50 minutes per side, or until the internal temperature reaches 165°F.
- To ensure evenly cooked corn on the cob, remove the husks and silks, then wrap each ear in aluminum foil with a pat of butter, salt, and pepper.
- For creamy and flavorful pinto beans, soak them overnight in cold water, then drain and rinse them before cooking. Simmer the beans in a pot with water, onion, garlic, cumin, chili powder, and salt until tender, about 1-2 hours.
- Serve the grilled chicken, corn on the cob, and pinto beans together for a delicious and satisfying meal.
Conclusion:
Whether you're hosting a backyard barbecue or simply looking for a tasty and easy weeknight meal, this recipe for Foiled BBQ Chicken with Corn on the Cob and Pinto Beans is sure to please. The tender chicken, smoky corn, and creamy beans are a perfect combination of flavors and textures that will tantalize your taste buds. Plus, the convenience of cooking everything in foil packets makes cleanup a breeze. So fire up your grill and enjoy this delicious and hassle-free meal with your friends and family.
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