Plank Cooked Chicken With Chilli And Garlic

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Plank Cooked Chicken With Chilli And Garlic

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 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

Ingredients:-

1 medium chicken
2 red chillis seeded and chopped
2 cloves garlic chopped
50g or 2 oz butter (softened)
1 teaspoon cumin
Salt and freshly ground black pepper

Method:-

Take the garlic and chilis and mix with the softened butter.

Gently put your hand in the neck end of the chicken and prise 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.