Recipes and Cooking 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. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Updated on February 7, 2014 Print Rate It Share Share Tweet Pin Email Photo: Andy Lyons Prep Time: 45 mins Grill Time: 50 mins Total Time: 45 mins Servings: 8 Jump to Nutrition Facts Ingredients 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 ⅓ 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 ⅛ teaspoon ground black pepper Directions At least 1 hour before grilling, soak grilling planks in water. (Top with heavy dish to keep submerged.) 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. 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.) 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. 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 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 Rate it Print Nutrition Facts (per serving) 664 Calories 44g Fat 20g Carbs 46g Protein Show Full Nutrition Label Hide Full Nutrition Label 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.