5-Ingredient Sticky Grilled Chicken with Corn and Potatoes

Name: 5-Ingredient Sticky Grilled Chicken with Corn and Potatoes
Total time: 40 min
Yield: 4 serving(s)
Ingredients: 3/4 c. red pepper jelly; 1/2 tbsp. fresh lime juice; 4 small chicken legs (2 lbs total), split into thighs and drumsticks; Kosher salt and pepper; 4 medium yellow potatoes; 2 tbsp. olive oil; 4 ears corn; Cilantro leaves, for garnish (optional)

Dinner doesn't get easier than this!

By Kate MerkerPublished: Aug 6, 2025

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grilled pork with smoky corn salad. bbq and grilling.

mike garten

Yields:

4 serving(s)

Total Time:

40 mins

Cal/Serv:

515

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This five-ingredient recipe gets a big flavor boost from pepper jelly and lime juice. The result is an easy chicken dinner with just a touch of sweet heat.

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Ingredients

3/4 cup
red pepper jelly
1/2 Tbsp.
fresh lime juice
4
small chicken legs (2 lbs total), split into thighs and drumsticks
Kosher salt and pepper
4
medium yellow potatoes
2 Tbsp.
olive oil
4
ears corn
Cilantro leaves, for garnish (optional)

Directions

1. Step 1Heat grill to medium. In small bowl, stir together red pepper jelly and lime juice.
2. Step 2Season chicken legs with ¾ teaspoon salt and ½ teaspoon pepper. Grill, covered, turning occasionally, 20 minutes. Uncover and baste with jelly-lime mixture. Continue grilling until chicken is cooked through, 5 to 7 minutes more.
3. Step 3While chicken grills, prick potatoes with fork and microwave on High on large plate, flipping halfway through, until barely tender, 4 to 5 minutes. Let cool slightly, then slice lengthwise into ½-inch-thick rounds. Brush with oil and season with ¼ teaspoon each salt and pepper. Grill, uncovered, until charred and tender, 3 to 4 minutes per side.
4. Step 4Meanwhile, microwave corn 10 minutes. Carefully remove using kitchen towel or oven mitts. When cool enough to handle, slice bottom end from each cob and squeeze to release cobs (discard husks). Cut each cob into thirds (or quarters if large). Grill with chicken and potatoes until charred.
5. Step 5Serve with cilantro leaves if desired.

NUTRITIONAL INFORMATION (per serving): About 515 calories, 18.5 g fat (4 g saturated), 147 mg cholesterol, 540 mg sodium, 58 g carbohydrates, 5 g fiber, 18 g sugar (10 g added sugar), 34 g protein

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