Maple Planked Chicken Breasts
Maple Planked Chicken Breasts cook on a soaked wood plank set over indirect heat on the grill. The plank keeps the chicken off the grate, so the meat cooks gently and picks up a mild woody smoke instead of charring. A simple rub of olive oil, salt, pepper and ground coriander lets that flavor come through, and the coriander adds a faint citrus note. A probe thermometer tells you exactly when the chicken is done.
Instructions
Soak the maple planks in water for at least 1 hour before you start cooking. Make sure they are untreated, since anything coated or chemically finished should not go near food.
Brush the chicken breasts with olive oil. Season both sides generously with salt, freshly ground black pepper and the freshly ground coriander.
Set the chicken on the soaked planks and push a probe thermometer into the thickest part of one breast. Light one burner on a gas grill, or push all the coals to one side of a charcoal grill, so you have a hot side and a cooler side.
Place the planks on the cooler side of the grill. Cook until the thermometer reads 165°F inside the chicken.
Transfer the chicken to a plate and cover it loosely with aluminum foil. Let it rest for 5 minutes before serving.
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