Immerse planks in water, placing weight on top of each plank to keep it submerged. Soak 4 hours.
Heat grill to medium heat. Reserve 2 Tbsp. oil for later use; rub remaining oil, then garlic powder evenly onto chicken. Remove planks from water. Place 3 chicken thighs on each plank. Place on grill grate.
Grill 28 to 30 min. or until chicken is done (165°F), turning occasionally and brushing with barbecue sauce for the last 10 min. Remove chicken from grill.
Brush reserved oil onto corn; grill 4 min. on each side or until tender and well charred. Remove from grill; brush with mayo. Sprinkle with cheese and chili powder. Serve with chicken.
Remove skin from chicken thighs before serving.
Cedar planks can be soaked up to 24 hours before using as directed.
How to Check Meat and Poultry Doneness
The easiest way to ensure that cooked meat or poultry is done is to check the internal temperature. Using an accurate food thermometer will take away the guesswork. Simply insert the thermometer into the thickest part of the meat or poultry, avoiding any bones if present. For whole poultry, insert the thermometer into the thickest part of one of the thighs, again taking care to avoid any bones.
Calories From Fat
% Daily Value*
Total Fat 27g
Saturated Fat 6g
Trans Fat 0g
Total Carbohydrates 31g
Dietary Fibers 2g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.