Recipe: Delicious BBQ chicken panino with buttered Corn on the cob

BBQ chicken panino with buttered Corn on the cob. Individual packets filled with chicken, corn, pinto beans, and barbeque sauce let all the flavors mingle deliciously. I actually used frozen corn (not cobs) and it turned out great. I also used garlic salt for more flavor.

Spread butter over warm corn and season with salt. This content is imported from embed-name. You may be able to find the same content in another format, or you may be able. You can cook BBQ chicken panino with buttered Corn on the cob using 8 ingredients and 3 steps. Here is how you cook it.

Ingredients of BBQ chicken panino with buttered Corn on the cob

1. It's 4 of chicken fillets.
2. It's 4 of crusty panini.
3. Prepare of Salad of your choice.
4. It's of Lots of BBQ sauce.
5. You need to taste of Salt.
6. You need of Corn on the cob.
7. You need of Butter.
8. It's of Olive oil.

Traditional sides of slaw and corn on the cob—slathered with a bright pickled pepper butter—find an irresistible match in juicy chicken thighs drizzled with our smoky-sweet Remove the butter from the refrigerator to soften. Fill a pot large enough to fit a corn cob with salted water; heat to boiling on high. Making corn on the COB for a crowd. Let's face it, when you're having a cookout or summer bbq, a few ears of corn just isn't going to cut it right?

BBQ chicken panino with buttered Corn on the cob instructions

1. Coat the chicken in plenty of sauce. Heat oil in a pan and cook on medium heat for about 8-10 minutes turning frequently until cooked, sprinkle with salt.
2. While chicken is cooking, cut open your bread, prepare the salad. Add chicken to the panino and extra BBQ sauce if you fancy.
3. Serve with warm buttered corn 😄.

I like to pick up a couple of those disposable deep roaster pans from my grocery store (mine are aluminum and usually labeled giant pan or roaster pan). Find out the secret to Bobby Flay's Perfectly Grilled Corn on the Cob recipe from Food Network, a summer side served with homemade herb and barbecue Remove the husks and eat on the cob or remove the kernels. Serve with the BBQ Butter and/or Herb Butter. This simple method for grilling corn on the cob leaves you with juicy, smoky cobs you can happily serve on a weeknight or for a big summer bash. Leaving some of the husk intact prevents the corn from drying out on the grill and effectively Serve with butter and salt.