Foiled BBQ Chicken with Corn on the Cob and Pinto Beans
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).