Grilled Chicken with Corn and Cilantro-Lime Butter

Instructions

1. 1

   Preheat your grill to medium-high heat (around 400°F). Pat the chicken breasts dry with paper towels and brush both sides lightly with olive oil.

   Tip: Dry chicken helps create better grill marks and prevents sticking.

2. 2

   Season the chicken breasts on both sides with salt, black pepper, and smoked paprika, pressing the spices gently into the meat.

   Tip: Season just before grilling to keep the surface dry for better searing.

3. 3

   In a small bowl, combine softened butter, chopped cilantro, minced garlic, and lime juice. Mix until well combined and set aside.

   Tip: Make the cilantro-lime butter while the grill heats up for better timing.

4. 4

   Place chicken breasts on the hot grill grates and cook for 12-14 minutes, turning once halfway through, until internal temperature reaches 165°F.

   Tip: Avoid moving the chicken too frequently; let it develop a golden crust before flipping.

5. 5

   During the last 8 minutes of chicken cooking, place corn on the grill and turn occasionally until kernels are tender and lightly charred.

   Tip: Rotate corn every 2 minutes for even cooking and beautiful char marks.

6. 6

   Once the corn is cooked, generously brush each ear with the cilantro-lime butter while still warm on the grill.

   Tip: The butter will melt beautifully into the warm corn and add incredible flavor.

7. 7

   Transfer grilled chicken and corn to a serving platter. Spoon any remaining cilantro-lime butter over the chicken and serve with lime wedges on the side.

   Tip: Let chicken rest for 3-5 minutes after grilling to retain its juices for maximum tenderness.