Foiled Bbq Chicken With Corn On The Cob And Pinto Beans Recipes

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FOILED BBQ CHICKEN WITH CORN ON THE COB AND PINTO BEANS



Foiled BBQ Chicken with Corn on the Cob and Pinto Beans image

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

8 chicken drumsticks
4 small ears corn
1 teaspoon salt
½ teaspoon ground black pepper
1 tablespoon butter, melted
½ cup barbeque sauce
1 (15 ounce) can pinto beans, rinsed and drained

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



Grilled Corn on the Cob Wrapped In Foil image

Provided by Food Network Kitchen

Time 40m

Yield 4 servings

Number Of Ingredients 7

4 tablespoons unsalted butter, melted
2 teaspoons ground cumin
1/2 teaspoon cayenne pepper
Kosher salt
4 ears yellow corn, shucked
2 tablespoons chopped fresh cilantro
4 wedges fresh lime

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



Barbecued corn on the cob image

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

100g butter , at room temperature
1 tbsp runny honey
1 tbsp tomato ketchup
2 fat garlic cloves , crushed
2 tbsp harissa
6 corn cobs (cut into two if you have more than 6 guests)

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

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