Grilled Chicken Smoked Sausage and Corn
Grilled Chicken Smoked Sausage and Corn makes a great meal to feed a hungry crowd. Spatchcock chickens, smoked sausage links and garlic butter corn on the cob is a delicious combo for family gatherings, tailgating or any cookout.
Meal Prep Chicken is one of our favorites to save time and help with the grocery budget. Grilling whole chickens also makes an easy meal for get togethers with friends.
We always say that it is just as easy to cook several chickens at once as it is to get the grill ready to cook one. Usually, we try to find smaller chickens ranging from 3- 5 pounds. These seem to be the juiciest and have the most flavor.
Whether the entire family is coming for dinner or you are cooking a meal for a family in need, this dinner of grilled chicken, smoked sausage and corn is a flavorful, filling and delicious meal.
🔥 Ingredients Needed:
- Whole Chickens
- Salted Butter
- Jalapeños
- Smoked Paprika
- Granulated Garlic
- Dry Rub
- Smoked Sausage – homemade or store bought, any flavor
- Corn on the Cob
- Kosher Salt
- Black Pepper
🔥 How to Grill Chicken, Smoked Sausage and Corn:
- Prepare a grill fire. We used our Big Green Egg ceramic grill with lump charcoal for this cook.
- Remove chickens from packaging, pat dry with paper towels and place on a rimmed baking sheet.
- Using poultry shears, cut down each side of the back bone to spatchcock the chickens.
- Press to flatten the chickens.
- Mix the butter with diced jalapeño, smoked paprika and granulated garlic.
- Rub the butter mixture between the skin and meat of the chicken.
- Sprinkle with dry rub.
- Place chicken on the grill, close the grill.
- Melt butter in a pan and mix with smoked paprika, granulated garlic, salt and pepper.
- Brush over the corn.
- Continue to cook with the grill closed 20 minutes.
- Remove from grill and allow chickens to rest 15 minutes before carving.
🔥 How to Store and Reheat:
Store chicken, smoked sausage and corn on the cob in zip top bags in the refrigerator up to 3 days.
Reheat wrapped in foil on a sheet pan in a 350° oven for 15- 20 minutes or until heated through.
Add this Grilled Chicken, Smoked Sausage and Corn to your grilling menu for a flavorful and delicious dinner that is hearty enough to feed a crowd.
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Grilled Chicken Smoked Sausage and Corn
Grilled Chicken Smoked Sausage and Corn makes a great meal to feed a hungry crowd. Spatchcock chickens, smoked sausage links and garlic butter corn on the cob is a delicious combo for family gatherings, tailgating or any cookout.
Ingredients
- 3 whole chickens
- 3 tablespoons salted butter, softened
- 1 tablespoon diced jalapeño, seeds removed
- 1 tablespoon granulated garlic
- 1/2 teaspoon smoked paprika
- 3 tablespoons dry rub
- 1 1/2 pounds smoked sausage
for the corn:
- 9 ears of corn
- 1/4 cup salted butter
- 1 teaspoon granulated garlic
- 1 teaspoon kosher salt
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon pepper
Instructions
- Prepare a grill fire to 300°.
- Remove chicken from packaging, pat dry with paper towels.
- Cut the backbone out of each chicken and press flat with your hands to spatchcock. Discard the backbones or save to make chicken stock.
- Mix 3 tablespoons butter with diced jalapeño, 1 tablespoon granulated garlic and 1/2 teaspoon smoked paprika.
- Rub about a tablespoon of butter mixture under the skin of each chicken.
- Sprinkle each chicken with dry rub.
- Place chickens onto the grill and close the lid.
- Meanwhile, melt 1/4 cup of butter and mix with 1 teaspoon granulated garlic, 1 teaspoon kosher salt, 1/2 teaspoon smoked paprika and 1.2 teaspoon of pepper.
- Brush over the corn on the cob.
- Add the smoked sausage and corn onto the grill over indirect fire.
- Continue to cook 20 minutes with the grill closed.
- Brush the corn again with butter mixture. Cook until chicken reaches 165° using a digital meat thermometer to check in the thick part of the thighs, near the bone.
- Remove from grill and rest 15 minutes before carving.
Notes
Store leftover chicken, smoked sausage and corn in a zip top bag in the refrigerator up to 4 days.
Reheat wrapped in foil on a sheet pan at 350° for 15- 20 minutes or until heated through.
Nutrition Information:
Yield:
12Serving Size:
1Amount Per Serving: Calories: 653Total Fat: 44gSaturated Fat: 15gTrans Fat: 0gUnsaturated Fat: 23gCholesterol: 184mgSodium: 751mgCarbohydrates: 14gFiber: 2gSugar: 3gProtein: 50g
Nutritional information is estimated and may not be accurate.
This is seriously amazing!! Everyone at my house is requesting me to make it again!