Ingredients

Original recipe yields 4 servings

Ingredient Checklist

8 chicken drumsticks

4 small ear (5-1/2″ to 6-1/2″ long)s small ears corn

1 teaspoon salt

½ teaspoon ground black pepper

1 tablespoon butter, melted

½ cup barbeque sauce

1 (15 ounce) can pinto beans, rinsed and drained

 

Directions

Step 1

Preheat oven to 450 degrees F (230 degrees C).

Step 2

Lightly grease 4 large sheets of aluminum foil, about 12×18 inches.

Step 3

Arrange 2 chicken drumsticks and an ear of corn in the center of each sheet of foil. Season with salt and black pepper.

Step 4

Drizzle corn with melted butter.

Step 5

Spoon barbeque sauce over chicken.

Step 6

Divide pinto beans evenly over each portion.

Step 7

Fold the foil around the chicken and corn and loosely seal the edges. Transfer foil packets to a baking dish.

Step 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).