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Cedar Planked Lemon Herb Chicken

Outdoor Gourmet Cedar Planked Lemon Herb Chicken

Sometimes I don’t want to leave the house- like no interest whatsoever in going anywhere, including the grocery store. Zip, zilch, zero motivation to walk beyond the property line. But I still have to eat. Enter this week’s rousing game of “I’m going to plank whatever I have around the house.”   This is a variation on my “Good or Weird” game.

This round was made easy by some nice, sturdy staples in the fridge- chicken breasts / thighs, garlic, basil, and a lemon.  This is going to painless and delicious.  And best of all… no leaving the premises.  So here’s what do.





Ingredients
-1 Outdoor Gourmet Grilling Plank, soaked for an hour or more.
- 2-3 Chicken breasts
- 4 tbs. fresh basil, chopped
- Lemon, zested and juiced
- 1 tbs. garlic, minced
- Dash of olive oil
- Salt + Pepper to taste

Directions

First: Soak your Outdoor Gourmet Cedar Plank for an hour or more.
Marinade chicken in the all other ingredients for an hour or more.

Then: Preheat the grill to medium-high (350- 400°).

Next:  Place chicken on the planks and add to grill. The planks will smoke,  smolder, crackle and pop! That's good. That's where the flavor comes  from.  Grill chicken for 15 minutes, or until the juices run clear.

Finally: Carefully remove from the grill. Serve with lemon. And enjoy at home. No need to go anywhere.

Welcome to your weekend. -KB

 

Posted by: kbrandt Created on: Thu 06 October 2011 00:00 Last modified: Tue 14 February 2012 06:33
This article was posted in Poultry and tagged with Planking , Poultry , cedar plank grilling
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Stuffed Cornish Game Hens

What is it about miniature things that makes 'em so much cuter than regularly sized items? Puppies, babies, smart cars- even shoes increase their cuteness quotient in a size 5 as compared to the size 9.  And don't even get me started on mini cupcakes. So, this  little number is your recipe for the week:

Cedar Planked Cornish Game Hens stuffed with Shallots and Red Pearl Onions

But before we get to the ingredients and how to's, let's talk petite poultry.  The Cornish Game Hen- what makes them different from your everyday, ho-hum chicken? Their size, and that's about it. These tiny fowl (sometimes called poussin or Rock Cornish) are actually a domestic bird, despite the misleading "Game" Hen title and can be bought at pretty much any grocery store. And though they're labeled "hen," both the male and female are used for their meat.

Ingredients

2 Outdoor Gourmet Cedar Grilling Planks (soaked for two or more hours)
2 Cornish Game Hens
1 1/2 cups of kosher salt (for brine)
3 Shallots, (peeled)
8 whole cloves of garlic, (peeled)
2 cups of red pearl onions, (peeled)
Your choice of fresh herbs- (I used thyme and sage)
2 Tablespoons of butter

First: Dissolve salt in 2 cups of warm water, place game hens in pot, bowl, or whatever, then fill the rest of your brining receptacle with cold water. Brine thawed game hens in your refrigerator over night.  Now would also be a good time to get your Outdoor Gourmet Cedar or Hardwood Grilling Planks soaking.

Next: Remove game hens from brine, pat dry.  Stuff birds with shallots, garlic, pearl onions, and herbs, then rub the game hens skin with butter, salt and pepper.

Then: Place stuffed game hens on wet cedar grilling plank, place grilling plank on hot grill. Let the grilling plank begin to smoke and smolder (approximately 10 minutes), reduce heat to low, or move grilling plank to indirect heat area for slight smolder. Allow to cook for 40-50 minutes. Check regularly to prevent cooking too quickly. Use meat thermometer (internal temp. 1700 F.) to test for doneness in the thickest part of the chicken.

Finally: Carefully remove your birds from the grilling planks, cover with foil and allow to rest for 5 to 10 minutes. Enjoy! Welcome to your weekend. -KB

Posted by: kbrandt Created on: Fri 18 February 2011 10:44 Last modified: Wed 28 September 2011 21:09
This article was posted in Poultry and tagged with Planking , Poultry , cedar plank grilling
No comments.

Ain't No Thang but a Cedar Planked Chicken Wing

There is nothing more American than hot wings and Football.

Shortly after Buffalo grew wings, the people of upstate New York deep fat fried 'em, smothered them with their signature day-glo hot sauce, and served 'em up with celery and Bleu Cheese dressing to cool the fire.

This was essentially a regional specialty until the Buffalo Bill's were in Superbowl XXV, XXVI, XXVII, and XXVIII. Yes, they lost all four years consecutively, but the love of wings lives on and we'll be adding an extra dash of Americana (and subtracting more than a dash of saturated fat) by using Outdoor Gourmet's USA harvested and produced Cedar and Maple Grilling Planks to make this week's recipe.
Cedar Planked Hot Wings
AND
Maple Planked Thai Peanut Wings with Caramelized Ginger

Ingredients

-Outdoor Gourmet Cedar and Maple Planks, soaked for 2 or more hours

-Fresh or frozen chicken wings and drummettes

-Your sauce of choice- I used classic store-bought hot wing sauce. (I didn't look at the ingredients- don't want to know where that color comes from) and a Thai peanut sauce.

-Celery and Carrots to munch with the wings

Directions

First- Marinate wings and drumettes in desired sauce (BBQ, teriyaki, hot wing sauce) for at 2-6 hours. Soak Outdoor Gourmet Cedar Grilling Planks or Hardwood Grilling Planks at least 2 hours, preferably more.

Next- Preheat oven to 350°, then bake wings for 25-30 minutes, flipping once if needed. Preheat grill to medium heat, then place planks and wings on grill after baking is completed.

Then- Leave on grill for 10-12 mins. The planks will smolder, smoke, and possibly even catch on fire! It’s OK- don’t panic! That’s what wood does when you put in near an open flame. Just have some water on hand to douse the flame with.

Finally- Remove wings from grill serve the classic hot wings with Homemade Bleu Cheese dressing and celery. 





Homemade Bleu Cheese Dressing

2 Tablespoons Buttermilk
¾ Greek Yogurt
6 oz. Roquefort Bleu Cheese
Fresh Ground Pepper and Sea Salt to taste

Directions- Take all the ingredients and mash ‘em together!

Thai Peanut Wing Garnish

Carrots
Celery
Sesame Seeds
Cilantro
Avocado Oil (or some other high-smoking point oil)
Agave Syrup  (honey or brown sugar will work great too)

Directions

-Heat avocado oil and add thinly sliced ginger. Once the ginger starts to brown, drizzle agave in pan then remove from heat.
-Sprinkle  Thai peanut wings with sesame seeds and garnish carrot curls, cilantro, caramelized ginger, fresh ginger (Julienned). 



Welcome to your Super Bowl weekend. -KB
Posted by: kbrandt Created on: Fri 04 February 2011 10:56 Last modified: Wed 28 September 2011 21:21
This article was posted in Poultry and tagged with Planking , Poultry , cedar plank cooking , cedar planked chicken , cedar plank grilling
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