Ive got two tried and tested plank cooked chicken recipes for you. The first is for the whole chicken and in the second I've used the thigh meat.
A barbecue smoker and a touch of spice to this plank cooked chicken recipe and get your taste buds tingling! I can’t resist a bit of chili and garlic but be warned, it’s a hot one. You can off course vary the spice quantities to suit your taste so don’t be afraid to experiment – go on, live a little!
TIP - Check out my tip on how to seed a chilli without stinging eyes nose or mouth!
What's so great about plank cooking? Put simply it's a great way to keep your food moist during the cooking process and flavor is added dependent on the species of wooden plank that you use.
This particular recipe is done at "normal" roasting temperature so whether you do it indirectly in your smoker of in your overn is entirely up to you. I like to do this one in my Monolith ceramic kamado.
The good thing about cooking at this temperature is that you get really tasty crispy skin and it's even better after you see what you're putting under the skin.
Serves:- 4 people
Preparation Time:- 20 minutes
Cooking Time:- 80 minutes
Total Time:- 1 hour 40 minutes
There are no allergens present in the ingredients for this recipe
Take the garlic and chilies and mix with the softened butter.
Gently put your hand in the neck end of the chicken and lift the skin away from the flesh taking care not to puncture the skin – patience is a virtue at this point!
Take the chili garlic butter mix and smear it on the flesh under the skin, sprinkle the skin lightly with cumin, salt and pepper and then you’re ready for the barbecue smoker.
Place the chicken on the preheated plank and cook for 80 minutes at 180°C or 350°F or until you get a temperature reading of 165°F in the breast and 180°F in the thigh (place your probe close to the bone).
When cooked, give the bird 30 minutes on the carving board before you set to it. This will allow it time to rest so the juices can gel in the meat rather than run straight out the moment you put your knife in.
Plank cooking chicken with paprika couldn’t be simpler and it's that little hint of color and spice to the cooking planks that makes all the difference.
This one isn’t fancy, it’s just simple fresh ingredients…………and a plank!
In the ingredients list I've gone for skinless thighs and this is the best for the rub but it's not the case for plank cooking. Buy your chicken thighs with the skin on, carefully remove it but don't throw it away, I'll explain what to do with the skin later.
Serves:- 4 people
Preparation Time:- 5 minutes
Cooking Time:- 20 minutes
Total Time:- 25 minutes
No processed ingredients in this recipe so no allergens to worry about.
Mix up all the powders and rub onto the chicken thighs, give the thighs 30 minutes just to let the rub work it's magic and then you're now ready to cook.
Place the chicken thighs on planks and then place the discarded skin back on the chicken. As the moisture steams out of the plank and upwards into the chicken, the skin on top helps seal in that moisture. It's a bit like an umbrella in reverse.
Cook for 20 minutes on the barbecue or in the oven, when done, remove the skin and serve immediately.
TIP - If doing this in the oven, slice a few red or yellow peppers, make some onion wedges, throw them in a tray with a good covering of olive oil. Sprinkle on a pinch of sugar and leave them to roast with the chicken.
The only thing missing now is a glass of wine!
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