BBQ Plank Cooked Pesto-Stuffed Chicken Breasts
Ingredients
6 chicken breast halves, bone-in and skin on
8 cups water
1 1/2 cups salt - divided use
1 1/2 cups granulated sugar - divided use
2 teaspoons salt
1 teaspoon black pepper
Preparation
Basil Pesto Stuffing (recipe below), or prepared pesto sauce of choice.
2 packaged cedar planks (Western Red Cedar)
Cedar
Plank Instructions: Pre-soak cedar planks according to package
directions. Usually, this will involve soaking boards for a minimum of
2 hours in a bucket or sink of water.
In each of two
gallon-sized zipper lock bags, pour 4 cups of water. Dissolve 3/4 cup
salt and 3/4 cup sugar in each bag of water. Add 3 chicken breasts to
each bag and seal, pressing out as much air as possible. Refrigerate
chicken about 1 1/2 hours.
Prepare gas or charcoal grill.
Remove
chicken from brine marinade, rinse well and pat dry with paper towels.
Loosen skin of the chicken. Place 2 tablespoons of basil pesto under
the skin of each breast. Spread pesto around under the skin. Season
skin side of chicken with salt and pepper.
Place each chicken
breast, skin-side-up, on a pre-soaked piece of cedar. Lay cedar planks
on grill rack and close lid. Cook 30 to 35 minutes until chicken
reaches an internal temperature of 145°F to 150°F (approximately 65°C).
To grill without planks:
Prepare gas or charcoal grill
Place
chicken, skin-side-up, on grill over medium heat. Cover grill and let
cook 30 - 35 minutes until chicken reaches an internal temperature of
145°F to 150°F (approximately 65°C).
Makes 4 servings.
Basil Pesto Stuffing
In
bowl of food processor, place 1/2 cup fresh basil leaves, 3 tablespoons
parsley, 1 clove garlic, 1/3 cup grated Parmesan cheese, 2 tablespoons
butter, 1/4 cup pine nuts, 1 teaspoon salt and 1/2 teaspoon white
pepper.
Puree pesto ingredients. With processor running,
slowly pour 1/4 cup olive oil into mixture. Blend until pureed.
Refrigerate until needed. Pesto will thicken when chilled.
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