Pan Seared BBQ Chicken with Cream Corn


With Christmas around the corner, we created a hassle-free 3-course recipe series that anyone can make at home!

Our main dish – a Pan Seared BBQ Chicken with Cream Corn requires minimal effort to cook (and clean). The Grill Mates Vintage Smokehouse BBQ Sauce from McCormick Asia lends a sweet, savoury and smoky flavours to our light and creamy corn, balancing the dish perfectly.

Psst… we’re using Cosmic Cookware’s limited edition Pink Berry Fry Pan! It makes the perfect gift for fellow home-cooks – so hurry, get yours now. Use “COSMICMM” for 10% off.

Celebrate Christmas with McCormick Asia now!

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4 Chicken thighs
1/2 tsp Sea Salt
1/2 tsp black pepper
1 tbsp McCormick Garlic Powder
1 tbsp Cornstarch
Mint leaves
2 tbsp Grill Mates BBQ Sauce
1 tbsp Oyster sauce
1 tbsp Light soy sauce
2 tbsp Chinese cooking wine
1 tbsp Sesame oil
1 tbsp Water
Cream Corn
2 tbsp Plain flour
1 Onion
50 g Butter
1/4 tsp Sea Salt
1/4 tsp black pepper
1 tbsp McCormick Smoked Paprika
100 ml Coconut milk
100 ml Milk
50 g Parmesan Cheese



In a pan over medium low heat, add butter and heat until melted. Add plain flour, and whisk until smooth.

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Add onion, corn and saute for about 1 minute. Season with McCormick Iodized Sea Salt, McCormick Black Pepper and McCormick Smoked Paprika.

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Add coconut milk, milk and mix well. Add mozzarella cheese and mix until thick and creamy. Set aside.

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In a mixing bowl, add Grill Mates BBQ Sauce, Oyster sauce, Light soy sauce, Chinese cooking wine, Sesame oil, Water and mix evenly.

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On a flat tray with chicken thighs season evenly with McCormick Iodized Sea Salt, McCormick Black Pepper, McCormick Garlic Powder and dust with cornstarch.

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On a pan over medium heat, pan fry chicken thighs skin facing down first for about 5 minutes on each side until the skin is golden brown and crispy.

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Add BBQ sauce mixture into pan and let it reduce until sauce thickens.

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Coat chicken with sauce and serve over cream corn.

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Garnish with mint leaves.

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