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.
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.