Cedar Plank Herb Chicken
Chicken will absorb the cedar flavoring nicely and if you soak your planks in white wine, or better yet, apple juice, it will make the chicken even better.
One reason I like to use a soaked plank is they don’t catch fire (easily), another reason is the meat stays juicy from the moisture from the plank.
- 1 soaked cedar plank – soak for at least one hour, the longer the better
- 2 minced garlic clove – 4 if you cook at my house
- 2 tablespoons of each – basil, Italian parsley, and sage
- Pinch of pepper
- 1/2 cup grated parmesan cheese or a mozzarella/parmesan blend
- 1 tablespoon olive oil
- 1 onion
- salt and pepper (on the chicken)
Soak your cedar plank in water, white wine, or apple juice for at least one hour. The longer the better.
Rough chop your herbs and place them in your food processor. Add the grated cheese, pepper, and olive oil. Process for 15 seconds. The yield will look like a pesto.
Julienne your onions (cut in half and lay flat and then cut long ways)
Salt and pepper your chicken breast on both sides. Use olive oil on the smooth side of the cedar plank – this is the side your meat will rest on and will help it not to stick. Put the herb blend on the chicken. Place the cut onions on top and around the chicken. We want the onion flavor to drip down into the chicken.
Place the plank (with chicken, herbs, and onions) on the BBQ. Cook for 20-25 minutes. Check often for flare ups and use a water spray bottle if needed.
I serve this one of two ways. First, you can simply present the chicken on the plank (on a plate) family style. Second, I pull the chicken apart and serve on top of pasta with an alfredo sauce.