Planked Chicken Quarters with Lemon and Herb

Name: Planked Chicken Quarters with Lemon and Herb
Prep time: 1 h 45 min
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 4
Cuisine: Global
Ingredients: 4 whole chicken leg and thigh quarters; 59 milliliters extra virgin olive oil; 4 servings Type of fire: two-zone indirect; 1 teaspoon finely chopped fresh rosemary; 1 teaspoon finely chopped fresh thyme; 2 medium cloves garlic, mashed with a pinch of salt into a paste; 1 medium Grill heat: -high; 79 milliliters Kosher salt; 4 servings Kosher salt and freshly ground black pepper; 118 milliliters lemon juice from about 4 lemons; 1 teaspoon finely chopped fresh oregano; 0 teaspoons red pepper flakes; 2 liters cold water; 59 milliliters white sugar; 2 wood grilling planks, soaked for 1 hour prior to use

Planked Chicken Quarters with Lemon and Herb is a gluten free main course. This recipe covers 15% of your daily requirements of vitamins and minerals. This recipe makes 4 servings with 591 calories, 30g of protein, and 45g of fat each. A mixture of sugar, pepper flakes, water, and a handful of other ingredients are all it takes to make this recipe so flavorful. To use up the white sugar you could follow this main course with the Whole Wheat Refined Sugar Free Sugar Cookies as a dessert.

Instructions

Whisk together water, salt, and sugar in a large container until salt and sugar are dissolved.

Ingredients you will need

Sugar

Water

Salt

Equipment you will use

Whisk

Cut 3-4 slashes down to the bone on skin side of chicken. Submerge chicken quarters in brine.

Ingredients you will need

Chicken Leg Quarters

Whole Chicken

Bone

Place container in refrigerator and brine for 1 hour.

Ingredients you will need

Brine

While chicken is brining, place olive oil and garlic paste in a small nonreactive saucepan over medium heat. When oil starts to bubble around garlic, remove from heat and let cool for 5 minutes.

Ingredients you will need

Garlic Paste

Olive Oil

Whole Chicken

Garlic

Cooking Oil

Equipment you will use

Sauce Pan

Whisk in lemon juice, rosemary, thyme, oregano, and red pepper. Season with salt and pepper to taste.

Ingredients you will need

Salt And Pepper

Lemon Juice

Red Pepper

Rosemary

Oregano

Thyme

Equipment you will use

Whisk

Remove chicken from brine, pat dry with paper towels. Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and arrange the coals on one side of the charcoal grate. Set cooking grate in place and allow to preheat for 5 minutes. Clean and oil the grilling grate.

Ingredients you will need

Whole Chicken

Brine

Cooking Oil

Equipment you will use

Paper Towels

Place chicken over hot side of grill, skin side down. Cook until skin is browned and slightly crisp, about 5 minutes.

Ingredients you will need

Whole Chicken

Equipment you will use

Grill

Transfer to tray.

Place planks over hot side of the grill until they start to char and smoke. Flip planks over and move to cool side of grill and arrange chicken quarters on top of planks skin side up.

Ingredients you will need

Chicken Leg Quarters

Equipment you will use

Grill

Brush chicken liberally with baste. Cover grill and cook until chicken registers 165°F when an instant read thermometer is inserted into the thickest part of thigh, 20 to 30 minutes more.

Ingredients you will need

Whole Chicken

Equipment you will use

Kitchen Thermometer