picture from Kraft
[modified]
BBQ-Chicken Thighs & Corn
Ingredients
2 Tbsp. oil, divided
1 tsp. garlic powder
6 bone-in chicken thighs (2-1/4 lb./1 kg)
2/3 cup Bull's-Eye Chicken & Rib Renegade Barbecue Sauce
6 ears corn on the cob, husks and silk removed
Instructions
Step 1 - Heat barbecue to medium heat. Rub 1 Tbsp. oil and then garlic powder evenly onto chicken. Place on barbecue.
Step 2 - Grill until chicken is done (165°F), turning occasionally and brushing with barbecue sauce for the last 10 min. Remove chicken from barbecue; cover to keep warm.
Step 3 - Brush reserved oil onto corn; grill 4 min. on each side or until corn is tender and well charred. Remove corn from barbecue; Serve with chicken.
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