Foiled BBQ Chicken with Corn on the Cob and Pinto Beans

Foiled BBQ Chicken with Corn on the Cob and Pinto Beans

20 Reviews 1 Pic
  • Prep

    15 m
  • Cook

    40 m
  • Ready In

    55 m
Recipe by  Trina

“Serve with garlic bread.”

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Adjust Servings

Original recipe yields 4 servings



  1. Preheat oven to 450 degrees F (230 degrees C).
  2. Lightly grease 4 large sheets of aluminum foil, about 12x18 inches.
  3. Arrange 2 chicken drumsticks and an ear of corn in the center of each sheet of foil. Season with salt and black pepper.
  4. Drizzle corn with melted butter.
  5. Spoon barbeque sauce over chicken.
  6. Divide pinto beans evenly over each portion.
  7. Fold the foil around the chicken and corn and loosely seal the edges. Transfer foil packets to a baking dish.
  8. Bake chicken until no longer pink at the bone and the juices run clear, about 40 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

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Reviews (20)

Rate This Recipe


We really enyoyed this meal! I actually used frozen corn (not cobs) and it turned out great. I also used garlic salt for more flavor. It was so easy, I will def make this again!



I was going out tonight but needed to fix dinner for my husband. This recipe was so easy to throw together, required no attention to cooking, and husband said it was good. I used boneless thighs I already had in the freezer. Perfect!



I was searching for a better way to BBQ drumsticks for dinner when I came across this recipe. I didn't have pinto beans so I used black beans. I also smashed one clove of garlic for each wrapping. It was a hit in my house, and I have picky eaters.

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Amount Per Serving (4 total)

  • Calories
  • 524 cal
  • 26%
  • Fat
  • 21.2 g
  • 33%
  • Carbs
  • 36.7 g
  • 12%
  • Protein
  • 46.6 g
  • 93%
  • Cholesterol
  • 144 mg
  • 48%
  • Sodium
  • 1317 mg
  • 53%

Based on a 2,000 calorie diet



previous recipe:

Southern BBQ Chicken


next recipe:

Baked Chicken and Corn