Best 9 Sweet And Spicy Bbq Chicken With Corn Salad Recipes

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A delicious meal of sweet and spicy barbecue chicken with a refreshing corn salad can brighten up your taste buds and elevate your dining experience to new heights. The combination of sweet and spicy flavors in the chicken, along with the crunchy and zesty corn salad, makes for a delightful and balanced meal that's perfect for a summer cookout or a cozy dinner with friends and family. Whether you prefer grilled, baked, or air-fried chicken, there's a recipe out there to suit your preferences and cooking style. Dive into this article and let us guide you through the steps to creating the perfect sweet and spicy barbecue chicken with a refreshing corn salad that will leave you craving for more.

Here are our top 9 tried and tested recipes!

SWEET AND SPICY GRILLED CHICKEN BREASTS



Sweet and Spicy Grilled Chicken Breasts image

Brown sugar gives these grilled chicken breasts a glistening glaze and caramel-like sweetness, while mustard powder and cayenne add an earthy kick. If you don't want to bother making a mustard sauce for dipping, just serve these with dollops of good, strong Dijon mustard on the side. A crisp salad and some grilled corn completes the meal. And if you prefer dark meat, this recipe will also work with boneless, skinless thighs, though you might have to add a minute or so to the cooking time. Or use a combination of breasts and thighs for maximum crowd appeal.

Provided by Melissa Clark

Categories     barbecues, main course

Time 1h30m

Yield 4 servings

Number Of Ingredients 9

4 (6-ounce) boneless, skinless chicken breasts
2 tablespoons dark brown sugar
2 teaspoons ground coriander
1 1/2 teaspoons kosher salt
1 1/2 teaspoons dry mustard powder
1/4 teaspoon cayenne
1 1/2 tablespoons extra-virgin olive oil, more as needed
4 tablespoons Dijon mustard
2 teaspoons minced fresh chives

Steps:

  • Place chicken breasts between two sheets of parchment or plastic wrap. Using a mallet or rolling pin, pound each to an even thickness of 1/2 inch. Do not make them any thinner or they could dry out.
  • In a small bowl, combine sugar, coriander, salt, mustard powder and cayenne. Place chicken breasts in a bowl and rub well with spice mixture. Cover and refrigerate 1 to 2 hours. Remove chicken from fridge while you heat the grill.
  • Light the grill, building a hot fire, or heat your gas grill to high. Once grill is fully heated, brush breasts lightly with olive oil and place chicken on the grill. Cook until undersides are browned and chicken is about halfway cooked, 3 to 5 minutes. Flip breasts and grill until cooked through, 3 to 5 minutes more.
  • Transfer chicken to a platter. In a small bowl, whisk together mustard and chives. Whisk in 1 1/2 tablespoons oil. Serve chicken with mustard for dipping.

Nutrition Facts : @context http, Calories 282, UnsaturatedFat 7 grams, Carbohydrate 6 grams, Fat 10 grams, Fiber 1 gram, Protein 39 grams, SaturatedFat 2 grams, Sodium 458 milligrams, Sugar 5 grams, TransFat 0 grams

SPICY BARBECUED CHICKEN



Spicy Barbecued Chicken image

This spicy, saucy chicken is great served with basil-buttered grilled corn on the cob and fresh coleslaw. -Rita Wintrode, Corryton, Tennessee

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 8 servings.

Number Of Ingredients 9

1 tablespoon canola oil
2 garlic cloves, minced
1/2 cup chili sauce
3 tablespoons brown sugar
2 teaspoons salt-free seasoning blend, divided
3/4 teaspoon cayenne pepper, divided
2 teaspoons ground mustard
2 teaspoons chili powder
8 boneless skinless chicken breast halves (4 ounces each)

Steps:

  • In a small saucepan, heat oil over medium heat. Add garlic; cook and stir 1 minute. Add chili sauce, brown sugar, 1 teaspoon seasoning blend and 1/4 teaspoon cayenne. Bring to a boil; cook and stir for 1 minute. Remove from heat., In a small bowl, mix mustard, chili powder and remaining seasoning blend and cayenne; rub over chicken. Lightly coat grill rack with cooking oil., Grill chicken, covered, over medium heat for 4 minutes. Turn; grill 4-6 minutes longer or until a thermometer reads 165°, brushing tops occasionally with chili sauce mixture.

Nutrition Facts : Calories 179 calories, Fat 5g fat (1g saturated fat), Cholesterol 63mg cholesterol, Sodium 293mg sodium, Carbohydrate 10g carbohydrate (8g sugars, Fiber 0 fiber), Protein 23g protein. Diabetic Exchanges

SPICY SWEET-AND-SOUR GRILLED CHICKEN



Spicy Sweet-and-Sour Grilled Chicken image

Provided by Alexis Touchet

Categories     Chicken     Onion     Backyard BBQ     Dinner     Vinegar     Hot Pepper     Grill     Grill/Barbecue     Chile Pepper     Gourmet     Dairy Free     Peanut Free     Tree Nut Free     Kosher

Yield Makes 6 servings

Number Of Ingredients 15

Sauce:
1 cup water
1/4 cup plus 2 tablespoons tomato paste (from a 6-ounce can)
1 cup soy sauce
1 cup distilled white vinegar
3/4 cup sugar
3/4 cup minced onion (about 1 medium)
1/3 cup minced serrano or jalapeño chiles with seeds
1/4 cup minced garlic (about 9 large cloves)
Chicken:
6 large chicken drumsticks (about 1 1/2 pounds)
6 large chicken thighs (about 2 pounds), trimmed of any excess fat and skin
Lime wedges for serving
Special Equipment
Instant-read thermometer

Steps:

  • Stir together water and tomato paste in a 2 1/2- to 3-quart heavy saucepan until smooth, then stir in remaining sauce ingredients. Bring mixture to a boil, stirring, then reduce heat and briskly simmer, stirring occasionally, until sauce is reduced to 2 1/4 cups, 50 to 60 minutes. Stir frequently toward end of cooking to prevent sticking. Reserve 1 cup sauce for serving.
  • Prepare grill for indirect-heat grilling over medium-hot charcoal (medium-high heat for gas grills; see Grilling Procedure ).
  • Pat chicken dry (do not season with salt and pepper). Lightly oil grill rack and place chicken, skin side down, on area with no coals underneath (over turned-off burner if using gas). Grill, covered, turning once, until chicken registers 165°F, 22 to 25 minutes. (Chicken may appear pale; no cause for worry.)
  • Brush generously all over with some of sauce, then move chicken directly over coals (turned-on burners if using gas). Grill chicken, covered, turning and moving to area with no coals or heat underneath if flare-ups occur, until browned, 3 to 5 minutes more. (Add more charcoal during grilling if necessary to maintain heat.)
  • Serve chicken with reserved sauce.

GRILLED SPICY-CITRUS CHICKEN THIGHS WITH CORN AND GREEN ONIONS



Grilled Spicy-Citrus Chicken Thighs with Corn and Green Onions image

Categories     Chicken     Citrus     Fruit     Garlic     Herb     Onion     Vegetable     Backyard BBQ     Corn     Summer     Grill/Barbecue     Bon Appétit

Yield Makes 8 servings

Number Of Ingredients 10

1 cup fresh lime juice
2/3 cup fresh orange juice
1/2 cup olive oil
1/2 cup chopped fresh cilantro
4 garlic cloves, thinly sliced
2 teaspoons hot pepper sauce
2 teaspoons dried crushed red pepper
16 large chicken thighs with skin and bones (about 6 pounds)
16 green onions
8 ears of corn, husked

Steps:

  • Whisk first 7 ingredients in medium bowl. Season marinade with salt and pepper. Place chicken thighs in large resealable plastic bag. Place green onions and corn in extra-large resealable plastic bag. Divide marinade equally between bags; seal bags, turning to coat. Chill chicken, corn, and green onions 4 hours, turning bags occasionally.
  • Prepare barbecue (medium heat). Remove chicken and vegetables from marinade; discard marinade. Grill chicken until charred and juices run clear when pierced with knife, turning occasionally and rearranging on grill for even cooking, about 25 minutes. Grill green onions and corn until charred on all sides, about 6 minutes for green onions and 13 minutes for corn. Transfer chicken, green onions, and corn to platter and serve.

SOUTHWEST CHICKEN AND CORN BREAD SALAD



Southwest Chicken and Corn Bread Salad image

This is a meal all by itself! It goes together in a snap using leftover cornbread and chicken.

Provided by Shirley

Categories     Salad

Time 3h30m

Yield 6

Number Of Ingredients 13

1 cup ranch dressing
½ cup salsa
6 stale corn bread muffins, coarsely crumbled
1 (16 ounce) can pinto beans, rinsed and drained
½ cup canned corn
1 (4 ounce) can chopped green chile peppers (such as Ortega®)
1 (2.25 ounce) can sliced black olives, drained
½ cup diced bell pepper
2 cups shredded cooked chicken
2 tablespoons crumbled cooked bacon
½ cup diced red onion
½ cup diced tomatoes
½ cup shredded Cheddar cheese

Steps:

  • Mix ranch dressing and salsa together in a small bowl.
  • Layer 1/2 of the corn bread crumbles, pinto beans, corn, green chile peppers, and olives in a large bowl; cover with 1/2 of the dressing mixture. Layer bell pepper, chicken, bacon, onion, and tomatoes over dressing. Top with remaining corn bread crumbles and dressing mixture. Sprinkle Cheddar cheese on top. Cover with plastic wrap and refrigerate until flavors combine, 3 to 4 hours.

Nutrition Facts : Calories 517.4 calories, Carbohydrate 44.3 g, Cholesterol 46.9 mg, Fat 32.4 g, Fiber 7.4 g, Protein 13.3 g, SaturatedFat 7.6 g, Sodium 1588.9 mg, Sugar 8.3 g

SWEET 'N SPICY GRILLED CHICKEN BREASTS



Sweet 'n Spicy Grilled Chicken Breasts image

Make and share this Sweet 'n Spicy Grilled Chicken Breasts recipe from Food.com.

Provided by shawnajean

Categories     Chicken Breast

Time 15m

Yield 4 serving(s)

Number Of Ingredients 6

1 tablespoon grill seasoning, recommended brand Montreal
1 tablespoon chili powder
1 tablespoon sweet smoked paprika
3 tablespoons brown sugar
vegetable oil cooking spray or oil, for the grill
4 boneless skinless chicken breasts

Steps:

  • Preheat an indoor or outdoor grill to high.
  • In a large baggie, combine the grill seasoning, chili powder, paprika and brown sugar. Place the chicken breasts in the baggie and give them a good shimmy shake.
  • Spray or oil down your grill then place the chicken on it and cook for 6-7 minutes on each side, until cooked through.

KONA K'S SWEET & SPICY BBQ CHICKEN WINGS



Kona K's Sweet & Spicy BBQ Chicken Wings image

This BBQ marinade is the perfect combo of sweet and spicy! I use gochugaru (Korean chili powder) but I think any chili powder will work. I would let it marinade for at least 2 hours for optimal taste. Enjoy!!

Provided by Kona K

Categories     Chicken

Time 2h10m

Yield 6 serving(s)

Number Of Ingredients 7

1/2 cup Italian dressing
1/2 cup teriyaki sauce
2 tablespoons brown sugar
2 tablespoons garlic, minced
1 tablespoon chili powder
pepper
2 lbs chicken wings (raw)

Steps:

  • Combine dressing, teriyaki sauce, brown sugar, garlic, chili powder and pepper. Stir until it's well-combined.
  • Add the chicken wings and toss until all wings are evenly-coated with the marinade.
  • Chill in the refrigerator for at least 2 hours.
  • When ready to cook: Heat up the grill. Cook on each side for at least 3-4 minutes. Pierce to check the inside for doneness (until it's no longer pink).

Nutrition Facts : Calories 439.7, Fat 29.9, SaturatedFat 7.7, Cholesterol 116.5, Sodium 1253.4, Carbohydrate 11.9, Fiber 0.6, Sugar 9.6, Protein 29.6

SWEET 'N' SPICY ROASTED CORN



Sweet 'n' Spicy Roasted Corn image

In Bryan, Texas, Erin Littlefield saves herself the trouble of husking those ears of sweet corn she brings to family picnics and get-togethers with this scrumptious grilling technique. "My husband came up with the sweet and spicy glaze," she confides. "It tastes really good, looks beautiful with the flecks of red pepper and requires much less butter than folks generally use."

Provided by Taste of Home

Categories     Side Dishes

Time 30m

Yield 6 servings.

Number Of Ingredients 6

6 large ears sweet corn in husks
2 tablespoons butter
4 garlic cloves, minced
1 teaspoon brown sugar
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon chili powder

Steps:

  • Carefully peel back corn husks to within 1 in. of bottom; remove silk. Rewrap corn in husks and secure with kitchen string. Soak corn in cold water for 1 hour., Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill corn, covered, over medium heat for 25-30 minutes or until tender, turning occasionally. Remove string before serving., Meanwhile, in a small saucepan, melt butter. Add the garlic, brown sugar, red pepper flakes and chili powder. Serve with grilled corn.

Nutrition Facts : Calories 163 calories, Fat 6g fat (3g saturated fat), Cholesterol 10mg cholesterol, Sodium 62mg sodium, Carbohydrate 29g carbohydrate (9g sugars, Fiber 4g fiber), Protein 5g protein. Diabetic Exchanges

GRIDDLED CHICKEN & CORN ON THE COB SALAD



Griddled chicken & corn on the cob salad image

Grill whole sweetcorn and serve with paprika-spiced chicken and crisp Little Gem for a healthy, speedy salad

Provided by Good Food team

Categories     Lunch, Main course

Time 35m

Number Of Ingredients 8

4 small skinless chicken breasts
2 garlic cloves, crushed
1tbsp paprika
juice 1 lemon
2tbsp olive oil
2 corn cobs
4 Little Gem lettuces, quartered lengthways
½ cucumber, diced

Steps:

  • Cut the chicken breasts in half lengthways so you are left with 8 chicken strips. Mix the garlic, paprika, lemon juice and 1 tbsp oil with some seasoning and toss with the chicken. Leave to marinate for at least 15 mins.
  • Heat a griddle pan and brush with half the remaining oil and cook the chicken for 3-4 mins each side until cooked through. Brush over the remaining oil and griddle the corn cobs, turning to cook evenly, for about 5 mins or until lightly charred. Remove and cut off the kernels.
  • Mix the lettuce and cucumber, top with the corn and chicken, and drizzle over your choice of dressing.

Nutrition Facts : Calories 236 calories, Fat 8 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 12 grams carbohydrates, Sugar 4 grams sugar, Fiber 3 grams fiber, Protein 28 grams protein, Sodium 0.2 milligram of sodium

Tips:

  • For the chicken marinade, use a flavorful blend of spices like garlic powder, onion powder, paprika, cumin, and chili powder. You can also add a touch of sweetness with brown sugar or honey.
  • To ensure the chicken is cooked thoroughly, use a meat thermometer to check the internal temperature. The chicken is safe to eat when it reaches an internal temperature of 165°F (74°C).
  • For a smoky flavor, grill or roast the corn on the cob over medium-high heat until slightly charred.
  • To make the corn salad, use fresh, sweet corn kernels. You can also add other vegetables like tomatoes, cucumber, or red onion for extra flavor and texture.
  • For a creamy and tangy dressing, use a mixture of mayonnaise, sour cream, and Dijon mustard. You can also add a squeeze of lemon juice or lime juice for extra brightness.

Conclusion:

This sweet and spicy BBQ chicken with corn salad is a delicious and easy-to-make meal that is perfect for a summer cookout or potluck. The chicken is tender and flavorful, while the corn salad is refreshing and tangy. This dish is sure to be a hit with everyone who tries it.

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