plank-smoked chicken

By Meisje

Ingredients

• 2 14x6x3/4-inchoak or hickory grilling planks
• 2 3- to 3-1/2-lb.broiler-fryer chickens, quartered
• 2 to 4 Tbsp.bottled hot pepper sauce
• 2 to 4 tsp.cracked black pepper

Preparation

Step 1

At least 1 hour before grilling, soak grilling planks in water. (Top with heavy dish to keep submerged.)
2. Loosen skin on chicken. In small bowl combine hot pepper sauce, black pepper, and 1 teaspoon salt. Drizzle under skin of chicken. Rub to disperse pepper mixture.
3. For charcoal grill, place planks on rack of uncovered grill directly over medium coals,until planks begin to crackle and smoke. Place chicken, bone sides down, on planks. Cover; grill about 1 hour or until no pink remains (180 degrees F in a thigh). (For gas,heat grill. Reduce heat to medium.