Pesto Planked Chicken
Ingredients
- Chicken Fryer cut into pieces
- Pesto
- Olive Oil
- Salt & Pepper
- Cedar Plank
Instructions
- Take your cedar plank and soak it in water for at least an hour. I talk more about planks here.
- Preheat our grill to medium high
- Cut up your chicken into pieces.
- Rub your chicken pieces in olive oil and then season with salt and pepper.
- Place your soaked plank on the grill over direct heat for approximately 3 minutes. After 3 minutes, the plank should start to smoke and burn. Remove it, and turn it over. Place your chicken pieces, equally spaced on the unburned side and return to the grill over low direct heat/medium direct. In other words, maintain a hood temp of 350ish, but keep the plank over burner(s) on low.
- I will cook the breasts for approximately an hour over direct low. Because I cut my own planks, they are fairly thick and can take the low heat for an extended amount of time. If you buy thin planks from the store, you may be forced to go into indirect heat so you don't end up with this.
- During the last 20 minutes of grilling, smother the breasts with pesto.
- Serve when the internal temperature reaches 170 degrees.
