Devilish Chicken & Corn on the Cob

Linda Griffith


No frying required for this chicken. It's devilishly delicious. Crispy on the outside and juicy on the inside, and the corn is an extra treat. So so yummy


★★★★★ 1 vote

10 Min
1 Hr


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6 Tbsp
melted butter
2 Tbsp
dijon mustard
2 Tbsp
cider vinegar
1 tsp
thyme, dried
1/4 tsp
red pepper
1/2 tsp
ears of fresh corn, husked
1 (3 1/2) lb
chicken, cut into 8 pieces
1/2 c
plain breadcrumbs

How to Make Devilish Chicken & Corn on the Cob


  • 1Preheat oven to 350 degrees F.

    In a medium bowl, combine melted butter, mustard, vinegar, thyme, ground red pepper, and salt; brush corn then chicken pieces thoroughly with mixture.

    Arrange chicken in a single layer in a 9- x 13-inch baking dish; sprinkle with bread crumbs. Arrange corn in an 8-inch square baking dish; cover both dishes with aluminum foil.

    Bake 1 hour; or until no pink remains in chicken and juices run clear; serve chicken with corn.

Printable Recipe Card

About Devilish Chicken & Corn on the Cob

Course/Dish: Chicken

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