Pre-heat grill on high.
Toss the chicken with the Cal & Gary’s BBQ sauce.
In a bowl, combine the butter, pepper, garlic, paprika, cayenne (optional) and Himalayan salt.
Turn grill to medium high and place chicken skin side up for about 8 minutes until skin starts to dry out.
Now roll the chicken over so the skin side is down and continue to cook the skin until crispy. Once the skin is crisp, roll the chicken back to bone side down and cook for about 20-25 minutes until thigh reaches 165°F.
Place the corn on the hot area of the grill. Grill, rolling as needed until tender and cooked through, about 8-10 minutes.
Remove the chicken and corn from the grill, slather the corn with the seasoned butter and enjoy!