Grilled Chicken & Corn on the Cobb with Chive Butter
  • 1 tsp. Winn-Dixie sweet paprika
  • 4 chicken leg quarters (about 10 oz. each)
  • 4 ears corn, husks and silks removed
  • 1 tsp. olive oil
  • 1 stick (1/2 cup) butter
  • 3 tbs. chopped fresh chives
  • 1 lemon, zested, cut into wedges
  1. In a small bowl, mix paprika with 1 tsp. salt and 1 tsp. pepper.
  2. Sprinkle seasoning all over chicken and place, skin side up, on cool side of grill.
  3. Cover grill and cook chicken for about 30 minutes, or until chicken is light golden brown and cooked through.
  4. Move chicken, skin side down, to hot side of grill and cook, rotating chicken as needed to prevent burning, for 3 to 5 minutes, or until skin is crisp.
  5. Set aside to rest briefly.
  6. Meanwhile, coat corn with oil.
  7. Grill corn on hot side of grill for about 8 minutes, or until tender and charred.
  8. In a small saucepan, combine butter, chives and lemon zest.
  9. Place saucepan on grill and heat mixture until butter has melted.
  10. Remove from grill and season with salt and pepper.
  11. Brush corn with chive butter. Serve chicken and corn with remaining chive butter and lemon wedges on side.
Recipe by My Life Well Loved at