- 1 ½ cups salt, divided use
- 8 cups water
- 6 whole chicken breasts with skin
- 2 teaspoons salt
- 1 teaspoon black pepper
ingredients
directions
1. Basil Pesto Stuffing (recipe below), or prepared pesto sauce of choice |
2. 2 packaged cedar planks (Western Red Cedar) |
3. Cedar Plank Instructions: Pre-soak cedar planks according to package directions. Usually, this will involve soaking boards for a minimum of 2 hours in a bucket or sink of water. |
4. In each of two gallon-sized zipper lock bags, pour 4 cups of water. Dissolve 3/4 cup salt and 3/4 cup sugar in each bag of water. Add 3 chicken breasts to each bag and seal, pressing out as much air as possible. Refrigerate chicken about 1 1/2 hours. |
5. Prepare gas or charcoal grill. |
6. Remove chicken from brine marinade, rinse well and pat dry with paper towels. Loosen skin of the chicken. Place 2 tablespoons of basil pesto under the skin of each breast. Spread pesto around under the skin. Season skin side of chicken with salt and pepper. |
7. Place each chicken breast, skin-side-up, on a pre-soaked piece of cedar. Lay cedar planks on grill rack and close lid. Cook 30 to 35 minutes until chicken reaches an internal temperature of 145 to 150 F. |
8. To grill without planks: |
9. Prepare gas or charcoal grill. Place chicken, skin-side-up, on grill over medium heat. Cover grill and let cook 30 - 35 minutes until chicken reaches an internal temperature of 145 to 150 F. |
10. Makes 4 servings. |
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Barbecue Plank Roasted Pesto-stuffed Chicken Breasts. To import, drag image to your MacGourmet recipe box.
