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Ingredients
8 Chicken drumsticks
4 Small ears corn
1 Teaspoon salt
1/2 Teaspoon ground black pepper
1 Tablespoon butter, melted
1/2 Cup barbeque sauce
1 (15 oz) Can pinto beans, rinsed and drained
Instructions
Preheat grill to 450F.
Lightly grease 4 large sheets of aluminum foil, about 12" x 18".
Arrange 2 chicken drumsticks and an ear of corn in the center of each sheet of foil; season with salt and black pepper.
Drizzle corn with melted butter; spoon barbeque sauce over chicken and divide pinto beans evenly over each portion.
Fold the foil around the chicken and corn and loosely seal the edges.
Grill with indirect heat until chicken is no longer pink at the bone and the juices run clear, about 40 minutes. Use instant read thermometer to ensure temperature of 165�F.