Pan-Seared BBQ Chicken Breasts with Grilled BBQ Corn on the Cob and Wilted Spinach

Prepare the BBQ sauce: In a medium bowl, whisk together 4 tbsp tomato paste, 2.5 tbsp apple cider vinegar, 2 tbsp honey, 1 tbsp Dijon mustard, 1 tbsp Worcestershire sauce, 1.5 tsp smoked paprika, 0.5 tsp chipotle chili powder, 0.5 tsp salt, and 0.25 tsp black pepper until smooth. Divide the sauce into two portions: one for the chicken and one for the corn.

Prepare the ingredients: Shuck 4 fresh ears of corn, removing all silk. Pat dry 4 raw chicken breasts with paper towels (do not wash chicken) and slice them horizontally to create 8 thinner cutlets for even cooking. Finely dice 1 medium red bell pepper. Mince 3 garlic cloves, keeping 1 clove separate for the spinach.

Parboil the corn: Bring a large pot of salted water to a boil. Add the 4 ears of corn and boil for 5 minutes to partially cook. This ensures the corn will be tender when finished on the grill or stovetop. Drain the corn and pat completely dry with paper towels.

Sear the chicken: Season the chicken cutlets on both sides with 0.5 tsp salt and 0.25 tsp black pepper. Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add the chicken cutlets in batches if needed and sear undisturbed for 4 minutes until a golden-brown crust forms.

Glaze and finish chicken: Flip the chicken cutlets and reduce the heat to medium. Cook for 3 minutes, then brush the tops generously with half of the prepared BBQ sauce. Flip the cutlets again, brush the other side with more sauce, and cook for 1 more minute, or until the internal temperature reaches 165 degrees Fahrenheit. Transfer the glazed chicken to a plate, tent loosely with foil, and let rest for 5 minutes.

Grill the corn: While the chicken rests, heat a grill pan or large cast-iron skillet over medium-high heat. Brush each parboiled ear of corn lightly with 1 tbsp melted unsalted butter (using 2 tbsp total butter for all corn). Place the corn in the hot pan and grill for 8 to 10 minutes, turning every 2 minutes to char all sides evenly, creating beautiful grill marks.

BBQ glaze the corn: During the final 2 minutes of grilling, generously brush each ear of corn with the remaining BBQ sauce, turning to coat all sides. The sauce will caramelize slightly and create a sticky, flavorful glaze. Remove from heat and brush with the remaining 1 tbsp melted butter.

Sauté the peppers and spinach: In the wiped-out chicken skillet, heat the remaining 1 tbsp olive oil over medium heat. Add the diced red bell pepper and 2 minced garlic cloves. Sauté for 3 minutes until the peppers soften and the garlic is fragrant. Add 6 oz fresh baby spinach and cook for 1 to 2 minutes, tossing constantly with tongs, until just wilted. Season with salt and black pepper to taste.

Assemble and serve: Divide the sautéed peppers and wilted garlic spinach evenly among four plates. Arrange 2 glazed BBQ chicken cutlets per plate alongside the vegetables. Place 1 BBQ-glazed grilled corn on the cob on each plate and serve immediately while hot.