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Plank Cooking
Plank-Cooked Chicken  

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The preparation of the actual recipe included brining the chicken, cutting the pineapple into wedges, and arranging the pineapple and chicken on the cedar planks on the grill. Curtis skipped the lemon slices under the skin, but the outcome was wonderful. Click here to see a large photo of the results.

Plank-Cooked Chicken

Makes 4 Servings
Work/Brine Time: 2 Hours
Cook Time: 35 — 45 Minutes

2 cedar planks
4 6-oz. chicken hindquarters or breast halves, bone in and skin on
4 cups water
2/3 cup brown sugar
1/4 cup kosher salt
1 tablespoon black peppercorns
10 whole allspice
8 whole cloves
4 garlic cloves, crushed
3 fresh thyme sprigs
2 bay leaves
1 cinnamon stick
1/2-inch piece fresh ginger, smashed
Prepared chicken, above
1 whole fresh pineapple, quartered
Thin slices of lemon

1. Soak 2 cedar planks; pierce chicken pieces on both sides with a knife.  For brine, warm all ingredients over low heat to dissolve sugar and salt; cool completely.

2. Place chicken in a large non-reactive container; pour brine over.  Weight pieces down with small bowls to submerge completely; cover and chill 2 hours.

3. Remove chicken from brine (discard brine); pat dry with paper towels.  Place one or two thin slices of lemon underneath the skin; pull skin over gently to cover.

4. Preheat grill to medium-high. When hot, place soaked planks on the grill to dry out, 3—5 minutes. They should start to smoke slightly and crackle.

5. Reduce heat to medium. Place two prepared pineapple wedges on each plank, then lean a piece of chicken against each wedge, skin side up. Cover grill and cook.

6. Check every 10 minutes to make sure planks haven’t caught fire; spray flare-ups with water. Grill chicken to an internal temperature of 165F, 35 - 40 minutes.

7. Carefully remove planks from the grill with a large spatula and place on an old baking sheet (or place them on a foil-lined baking sheet).  Transfer the chicken pieces and pineapple wedges to serving plates.  To garnish, tuck a reserved frond at one end of the pineapple, underneath the chicken.

Fresh pineapple cut into wedges

Pineapple Cut and Ready

Chicken breasts and pineapple arranged on the cedar planks.

Chicken on the Grill

Plank-Cooked Chicken Breasts

Ready to be Served

Click here to see large photo of the final results!


Plank Cooking Table of Contents

Picking a Plank
Plank FAQs
The Brine
Cooking on Wood
Plank-Cooked Chicken
Plank-Cooked Brie

From Cuisine Magazine

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