My family loves BBQ sauce on everything, but I don’t love some of the ingredients in the store-bought kind. This no-cook, homemade version is easy to make with things you probably already have in your pantry. It makes the perfect marinade for chicken, and the flavors really come out when meat is grilled, whether on an outdoor grill or indoors on the stovetop version. Serve it with a tortilla, dinner roll, or baguette and make sure to pile on some toppings, like roasted peppers, jalapeños, cilantro, and more.
Grilled Chicken with Homemade BBQ Sauce and Dill Corn
- Cooking and Prep: 3 h 45 m
- Serves: 8
Homemade BBQ Sauce
For the Chicken and Corn
Place the chicken slices and BBQ sauce in a large bowl and stir, making sure the sauce coats each piece of meat. Allow to marinate in the refrigerator for at least 2 to 3 hours or overnight.
Rub each ear of corn with olive oil and dill.
Heat a cast-iron grill pan or skillet over a medium flame until very hot (you should feel heat when your hand is 5 inches away from the pan). Add the chicken and grill until the meat is opaque white, approximately 4 to 5 minutes per side. Transfer to a plate and continue until all the chicken is grilled. Cover with foil to keep warm, or place in the oven at 200° F.
Place the ears of corn directly on the grill pan and cook until grill marks appear, approximately 5 to 6 minutes. Rotate and grill another 5 to 6 minutes. Once cooked, transfer to a plate and sprinkle with salt.
To serve, cut the chicken in strips, pile on bread or tortilla, and add your favorite toppings. Divide each ear of corn in half and serve alongside.
For the BBQ Sauce
In a medium bowl, mix the sauce ingredients and whisk well. Keep refrigerated in an airtight container for up to one week.
To make your own freshly toasted tortilla shells, wrap up to 6 tortillas in a barely damp paper towel or cloth and microwave on high for 30 seconds, until steamed. Coat both sides of each tortilla with cooking spray, and carefully drape each one over two bars of your oven rack. Bake at 375°F for 7 to 10 minutes, until crispy.