Smoking Blue Bonnet barbecue chicken with grilled corn and beans
- Bear Creek Rubs Team

- Aug 13
- 2 min read
This meal tastes like a backyard barbecue, but it does not require a full day at the smoker. Chicken thighs are a great choice because they stay juicy and pick up seasoning well. Drumsticks, boneless thighs, or chicken breasts also work.
Smoking Blue Bonnet gives the chicken color, mild sweetness, and that savory barbecue flavor that works with corn, beans, and crisp summer sides.
What you need
For the chicken:
2 to 3 pounds chicken thighs or drumsticks
1 to 2 tablespoons olive oil
Smoking Blue Bonnet, enough to coat evenly
Optional barbecue sauce for finishing
For the sides:
4 ears of corn
1 can baked beans or cooked beans
1 tablespoon Smoking Blue Bonnet
Butter for the corn
Fresh parsley or green onion, if you have it
How to make it
Pat the chicken dry with paper towels. This helps the seasoning stick and helps the skin brown.
Rub the chicken with olive oil, then season all sides with Smoking Blue Bonnet. Let it sit while the grill heats. Even 15 minutes helps the seasoning settle into the surface.
Set the grill for medium heat. Cook the chicken over indirect heat first, turning as needed. Move it over direct heat near the end to crisp the edges. If using sauce, brush it on during the last few minutes so it can set without burning.
Chicken should reach 165°F at the thickest part. Dark meat can go a little higher and still stay tender.
For the corn, grill it until lightly charred, then brush with butter and a small pinch of Smoking Blue Bonnet. Warm the beans in a small pot or grill-safe pan, then stir in a tablespoon of the rub. The smoked paprika and sweetness make simple beans taste like they cooked beside the barbecue all afternoon.
Indoor option
Bake the chicken on a foil-lined sheet pan at 400°F until cooked through. Broil for a minute or two at the end if you want deeper color. Roast the corn on the same pan or serve it boiled with seasoned butter.






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