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Chicken Churrascada with Grilled Corn and Paprika Butter

Makes: 4 servings Yield: 3 ounces cooked meat, 4 ears grilled corn, and 1/4 cup butter
Prep 30 mins Soak 30 mins Grill 15 mins
Chicken Churrascada with Grilled Corn and Paprika Butter
  • 1  cup  oak wood chips
  • 4  ears  fresh sweet corn in husks
  • 2  tablespoons  orange juice
  • 2  tablespoons  lime juice
  • 1/2  teaspoon  onion powder
  • 1/2  teaspoon  garlic powder
  • 1  tablespoon  olive oil
  • 1  tablespoon  red wine vinegar
  • 1  pound  skinless, boneless chicken thighs, halved lengthwise
  •  Kosher salt
  •  Freshly ground black pepper
  • 1/2  teaspoon  paprika
  • 1  small clove  garlic
  • 1/4  cup  butter, softened
  •  Snipped fresh cilantro (optional)
  •  Hot cooked rice (optional)

1. Place wood chips in a medium bowl. Cover chips with water; soak for 30 minutes. Meanwhile, place corn in husks in a large bowl; cover with water and soak for 30 minutes. Drain chips and corn; set aside.

2. In a small bowl combine orange juice, lime juice, onion powder, and garlic powder; whisk in olive oil and red wine vinegar to combine. On four 10- to 12-inch skewers,* thread chicken, accordion-style. Sprinkle with kosher salt and pepper.

3. For a charcoal or gas grill, add soaked chips according to manufacturer's directions. Place chicken and corn on the rack of a covered grill directly over medium heat. Grill for 15 to 20 minutes or until chicken is no longer pink and corn husks are charred; turn chicken and corn occasionally and brush chicken with juice mixture for the first half of grilling. Discard any remaining juice mixture.

4. Transfer cooked chicken and corn to a platter; set aside. Meanwhile, for paprika butter, on a cutting board mince garlic; sprinkle with the paprika, 1/4 teaspoon kosher salt, and 1/4 teaspoon pepper; use the flat side of a knife to mash garlic into a paste. In a small bowl combine butter and the mashed garlic; stir to combine.

5. Before serving, remove corn from charred husks. Serve chicken and corn with paprika butter. If desired, stir snipped cilantro into hot cooked rice; serve with chicken and corn.

From the Test Kitchen*
  • If using wooden skewers, soak in water for at least 30 minutes; drain before using.
Nutrition Facts (Chicken Churrascada with Grilled Corn and Paprika Butter)
  • Servings Per Recipe 4,
  • cal. (kcal) 354,
  • Fat, total (g) 21,
  • chol. (mg) 125,
  • sat. fat (g) 9,
  • carb. (g) 19,
  • Monosaturated fat (g) 7,
  • Polyunsaturated fat (g) 2,
  • Trans fatty acid (g) 1,
  • fiber (g) 2,
  • sugar (g) 6,
  • pro. (g) 26,
  • vit. A (IU) 729,
  • vit. C (mg) 12,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 9,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 52,
  • Cobalamin (Vit. B12) (g) 0,
  • sodium (mg) 627,
  • Potassium (mg) 553,
  • calcium (mg) 20,
  • iron (mg) 2,
  • Percent Daily Values are based on a 2,000 calorie diet

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