Plank-Smoked Chicken with Grilled Corn Relish

Grilled sweet corn is made into a homemade relish that pairs perfectly with the smoky chicken in this dinner recipe.

Plank-Smoked Chicken with Grilled Corn
Photo: Andy Lyons
Prep Time:
45 mins
Grill Time:
50 mins
Total Time:
45 mins


  • 2 14x6x3/4-inch oak or hickory grilling planks

  • 2 3 pound broiler-fryer chickens, quartered

  • 2 tablespoon bottled hot pepper sauce

  • 2 teaspoon cracked black pepper

  • 6 ears fresh sweet corn, husked

  • 1 4 ounce jar diced pimientos, drained

  • ½ cup sliced green onions

  • 2 tablespoon olive oil

  • 2 tablespoon honey

  • 1 tablespoon lemon juice

  • 1 recipe Fresh Ranch Dressing, below

  • ¾ cup pecan halves, toasted (optional)

  • Lemon wedges (optional)

Fresh Ranch Dressing

  • cup buttermilk

  • ½ cup dairy sour cream

  • 2 tablespoon mayonnaise

  • 1 ½ teaspoon lemon juice

  • 1 tablespoon bottled hot pepper sauce (optional)

  • 1 clove garlic

  • ¼ teaspoon salt

  • teaspoon ground black pepper


  1. At least 1 hour before grilling, soak grilling planks in water. (Top with heavy dish to keep submerged.)

  2. Loosen skin on chicken. In small bowl combine hot pepper sauce, black pepper, and 1 teaspoon salt. Drizzle under skin of chicken. Rub to disperse pepper mixture.

  3. For charcoal grill, place planks on rack of uncovered grill directly over medium coals,until planks begin to crackle and smoke. Place chicken, bone sides down, on planks. Add corn to grill rack. Cover; grill 15 to 20 minutes or until corn is tender, turning two or three times. Remove corn from grill. Set aside; keep warm. Cover and grill chicken 35 to 40 minutes longer or until no pink remains (180 degrees F in a thigh). (For gas,heat grill. Reduce heat to medium. Place planks with chicken and corn on rack overheat. Grill as above.)

  4. For Grilled Corn Relish, cut corn from cobs. In medium bowl combine corn, pimientos, green onions, oil, honey, lemon juice, 1/2 tsp. salt and 1/8 tsp. ground black pepper; toss. Add 1/3 cup Fresh Ranch dressing, below. Toss to coat.

  5. On large platter spoon Grilled Corn Relish. Top with chicken and pecans. Drizzle remaining Fresh Ranch Dressing. Serve with lemon. Makes 8 servings.

Fresh Ranch Dressing

  1. In a blender or food processor combine buttermilk; sour cream; mayonnaise; lemon juice; hot pepper sauce, optional; garlic; salt and pepper. Cover and blend or process until smooth.

To vary the heat:

Hot: 2 tsp. cracked black pepperHotter: 3 tsp. cracked black pepperHottest: 4 tsp. cracked black pepper

Nutrition Facts (per serving)

664 Calories
44g Fat
20g Carbs
46g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 664
% Daily Value *
Total Fat 44g 56%
Saturated Fat 13g 65%
Cholesterol 180mg 60%
Sodium 745mg 32%
Total Carbohydrate 20g 7%
Total Sugars 8g
Protein 46g
Vitamin C 23mg 115%
Calcium 60.6mg 5%
Iron 3.1mg 17%
Potassium 712mg 15%
Folate, total 52.4mcg
Vitamin B-12 0.8mcg
Vitamin B-6 0.9mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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