Smoked Chicken, Grilled Corn & Pimento Cheese Dip
Let's get grilling
1
Bring beer to boil in small saucepan over high heat. Reduce heat to medium-low and simmer for 1 minute. Transfer to small bowl and let cool completely.
2
Build a charcoal fire for direct grilling using Kingsford® Applewood Briquets. Fire up Masterbuilt Gravity Series 560 grill and smoker to 450°F.
3
Add olive oil and salt and pepper to corn. Grill corn for 12 minutes turning occasionally to get great char. Allow corn to cool for 6 minutes and cut off cob and reserve.
4
Season chicken thigh meat with oil, salt and pepper. Smoke chicken at 450°F for 15 minutes. Allow chicken to slightly cool, shredded with hands, or slice.
5
In large bowl, mix mayonnaise, sour cream, Mexican crema, cilantro, grilled corn, shredded chicken, pickled jalapeños, smoked jalapeños, raw jalapeños and Merk’s cheddar cheese base until well combined. Add beer and pimentos, combine. Garnish with green onions.
6
To create the pretzel crostini, cut pretzel buns ½ in thick lengthwise. Brush with olive oil and sear in pan on each side until GBD…golden brown and delicious! Transfer to a plate and serve with the dip.
Categories
Cooking for 4 people
Ingredients
-
pale ale or other type of beer
⅓ cup
-
fresh corn
6 ears
-
chicken thigh meat
½ pound
-
mayonnaise
2 cups
-
raw jalapeño
3
-
cilantro, chopped finely
2 ounces
-
pickled jalapeño
½ cup
-
smoked jalapeño
4 ounces
-
jarred diced pimentos, drained
1 cup
-
cheddar cheese spread
2 cups
-
sour cream
1 cup
-
chopped green onion
1 bunch
-
Mexican crema
1 cup
-
pretzel buns
3
-
extra-virgin olive oil, as needed
-
salt and pepper, to taste
-
Kingsford® Applewood Briquets
Credit: Recipe created by Chef Lamar Moore on behalf of Kingsford Charcoal
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