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Smoked Chicken, Grilled Corn & Pimento Cheese Dip

Name: Smoked Chicken, Grilled Corn & Pimento Cheese Dip
Prep time: 60 min
Cook time: 45 min
Total time: 105 min
Ingredients: 0.3 cup pale ale or other type of beer; 0.5 lb. chicken thigh meat; 6 ears fresh corn, charred kernels; extra-virgin olive oil, as needed; salt and pepper, to taste; 2 cups mayonnaise; 1 cup sour cream; 1 cup Mexican crema; 2 oz. cilantro, chopped finely; 0.5 cup pickled jalapeño; 4 oz. smoked jalapeño; 3 raw jalapeños; 2 cup cheddar cheese spread; 1 cup jarred diced pimentos, drained; 1 bunch chopped green onion; 3 pretzel buns; Kingsford® Applewood Briquets

Smoky, cheesy and spicy hit the spot with this hearty corn and chicken dip.

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1 Food Prep 20 mins
2 Grill Prep 10–20 mins
3 The Cook 34 mins

Cooking for people

Ingredients

0.3 cup pale ale or other type of beer
0.5 lb. chicken thigh meat
6 ears fresh corn, charred kernels
extra-virgin olive oil, as needed
salt and pepper, to taste
2 cups mayonnaise
1 cup sour cream
1 cup Mexican crema
2 oz. cilantro, chopped finely
0.5 cup pickled jalapeño
4 oz. smoked jalapeño
3 raw jalapeños
2 cup cheddar cheese spread
1 cup jarred diced pimentos, drained
1 bunch chopped green onion
3 pretzel buns
Kingsford^® Applewood Briquets

1 Food Prep

First, in a small saucepan bring the beer to a boil over high heat. Then, reduce heat to medium-low and simmer for 1 minute. Transfer to a small bowl and let it cool completely.

Next, season the chicken thigh meat with oil, salt and pepper.

2 Grill Prep

Fuel: We recommend using Kingsford® Charcoal with Applewood.

Method: Direct-Heat Grilling

Temp: 450°F (High Heat)

How to Gauge Grill Heat Without a Thermometer

Carefully hold your hand about 5” to 6” above the grate, and refer to the temperature settings below:

• High Heat (450° to 550°F):
2 to 4 seconds
• Medium Heat (350° to 450°F):
5 to 6 seconds
• Low Heat (250° to 350°F):
8 to 10 seconds

Make sure your clothing doesn’t touch the grate, and always move your hand away from the heat before you feel discomfort.

When you’re at temp, put cooking oil on a folded paper towel. Grab the oiled paper towel with long-handled tongs and oil the grate thoroughly.

3 The Cook

When you’re at temp, put cooking oil on a folded paper towel. Grab the oiled paper towel with long-handled tongs and oil the grate thoroughly.
Add olive oil and salt and pepper to the corn, and grill for 12 minutes, turning occasionally to get great char.
Allow the corn to cool for 6 minutes and then remove the kernels from the cob using a chef’s knife, and reserve.
Now, smoke the chicken thighs for 15 minutes, until they reach an internal temperature of 165°F on a digital meat thermometer.
After the chicken is removed from the grill, allow the chicken to slightly cool, then shred the chicken with your hands or slice it.
Finally, in a large bowl, mix the mayonnaise, sour cream, Mexican crema, cilantro, grilled corn, shredded chicken, pickled jalapeños, smoked jalapeños, raw jalapeños and cheddar cheese spread until well combined. Add the beer and pimentos, and combine. Garnish with green onions.
To create the pretzel crostini, cut the pretzel buns ½” thick lengthwise. Brush with olive oil and sear in a pan on each side until golden brown.
Transfer to a plate and serve with the dip.

Here’s How to Control Your Grill Temperature with Vents An easy way to control the temperature of your grill is by opening and closing its vents. To reduce the temperature: Close the vents on your grill to reduce the flow of oxygen. To increase the temperature: Open up the vents fully to allow more oxygen in to increase the flames.