Grilled chicken with Calicutts Ranch & Sweet & Smoky BBQ blends, a sweet grilled corn-peach relish, herb potatoes, and a Ranch-lime crema. An easy summer dinner.

This is high summer on a plate. Chicken rubbed with two blends — Sweet & Smoky BBQ for the char, Ranch for the tang — grilled and sliced over herb-roasted potatoes, with a grilled corn and peach relish piled on top. The thing that makes it sing is the Ranch-lime crema you drizzle over the whole plate. It pulls the sweet, the smoke, and the bright all into one bite.


Quick scan: Smoky-tangy grilled chicken over crisp herb potatoes, with a sweet grilled corn-and-peach relish and a cool Ranch-lime drizzle tying it together. A little sweet, a little heat, a little char — the kind of dinner that tastes like a cookout but comes together on a Tuesday.

BBQ Ranch Grilled Chicken with Corn-Peach Relish & Herb Potatoes

Jessica Hughes

Servings

4

Prep Time

20 minutes

Cook Time

35 minutes

Ingredients

    For the Chicken:

    • 1½ lbs Boneless chicken thighs or breasts
    • 1 Tbsp Olive oil
    • 2 tsp Calicutts Sweet & Smoky BBQ Blend
    • 2 tsp Calicutts Ranch Blend

    For the Herb Roasted Potatoes:

    • 1½ lbs Baby potatoes, halved
    • 2 Tbsp Olive oil
    • 1 Tbsp Fresh herbs (rosemary, thyme, or a mix), chopped
    • Calicutts Salt & Pepper

    For the Grilled Corn-Peach Relish:

    • 3 ears Corn, husked
    • 2 Firm-ripe peaches, halved and pitted
    • 1 Red bell pepper, finely diced
    • 1 Shallot, minced
    • ½ Cucumber, seeded and diced
    • 1 Jalapeño, seeded and finely minced (optional, for heat)
    • Juice and zest of 1 lime
    • ¼ C Fresh basil, torn
    • Calicutts Salt & Pepper, to taste

    For the Ranch-Lime Crema:

    • ½ C Sour cream or plain Greek yogurt
    • 1 Tbsp Lime juice + a little zest
    • 1–2 tsp Calicutts Ranch Blend
    • Pinch of Salt
    • Water, to thin

    Directions

    1. Roast the potatoes. Heat oven to 425°F. Toss potatoes with olive oil, herbs, Salt and Pepper. Roast 30–35 minutes, flipping once, until crisp outside and tender inside.

    2. Season the chicken. Rub the chicken with olive oil, then both blends. Let it sit while you prep everything else (or marinate ahead — see tips).
    3. Make the crema. Whisk the sour cream, lime juice and zest, Ranch blend, and salt. Thin with a splash of water until it's drizzle-able. Chill until you plate.
    4. Grill the corn and peaches. On a medium-high grill, char the corn all over, 8–10 minutes. Grill the peach halves cut-side down 3–4 minutes, just until marked. Cut the kernels off the cob and dice the peaches.
    5. Build the relish. Combine the corn, peaches, red pepper, shallot, cucumber, jalapeño, lime juice and zest, and basil. Season with Calicutts Salt & Pepper. Let it sit 10 minutes so the flavors come together.
    6. Grill the chicken. Grill 5–7 minutes per side, until charred and cooked through (165°F). Rest 5 minutes, then slice.
    7. Plate it. Potatoes down first, sliced chicken over the top, a generous spoon of relish, and a drizzle of the Ranch-lime crema over everything. Finish with extra basil.