Clinched and Planked Chicken Thighs

Clinched and Planked Chicken Thighs

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • Basting liquid:

  • ¼

    cup extra-virgin olive oil

  • 2

    tablespoons grated fresh onion $

  • 1

    tablespoon chopped fresh thyme

  • 1

    tablespoon sugar $

  • 1

    tablespoon grated garlic $

  • 1

    teaspoon unsalted butter

  • 1

    teaspoon Worcestershire sauce

  • ½

    teaspoon freshly ground black pepper

  • ¼

    teaspoon kosher salt

  • ¼

    teaspoon crushed red pepper

  • Remaining ingredients:

  • Basic Brine (see below)

  • 8

    bone-in chicken thighs, each sliced to the bone in a few places

  • 2

    (15 x 6½ x ⅜-inch) cedar grilling planks

  • 1

    bunch thyme sprigs

  • 1

    bunch rosemary sprigs

  • 1

    bunch sage sprigs

  • 2

    tablespoons white wine vinegar

  • 1

    tablespoon fresh lemon juice $

  • 2

    tablespoons finely chopped fresh flat-leaf parsley

  • 2

    tablespoons extra-virgin olive oil

  • ½

    teaspoon freshly ground black pepper

  • ¼

    teaspoon kosher salt

  • 1

    tablespoon chopped fresh tarragon

Directions

1. To prepare basting liquid, combine first 10 ingredients in a saucepan. Bring to a simmer over medium heat. Remove from heat; refrigerate in an airtight container overnight or up to 2 days. 2. Combine Basic Brine and chicken thighs in a large bowl; refrigerate 3 hours. Drain; discard brine and solids. Pat chicken thighs dry with paper towels. Let stand at room temperature 30 minutes. 3. Immerse and soak the cedar planks in water for 1 hour; drain. 4. Preheat a charcoal fire to high heat. Let burn 30 minutes or until flames subside and coals are glowing. Spread coals to an even 4-inch thickness; fan excess ash from coals with a piece of cardboard. 5. Tie herb sprig bunches tightly to the handle of a long wooden spoon. 6. Arrange thighs, skin sides down, directly on the coals; grill 2 minutes, without moving. Turn, baste with basting liquid using herb brush, and grill 2 minutes. Repeat procedure twice. Remove thighs to a platter, skin sides up, and baste. Let stand 5 minutes. Add vinegar and juice to remaining basting liquid. 7. Arrange 4 thighs, skin sides up, on each plank. Baste thighs. Place planks directly on the coal bed; cover grill. Grill 11 minutes or until juices run clear when thigh is pierced with a fork. Singe herbs for 5 seconds after final basting. Finely chop herbs; reserve. 8. Combine parsley, 2 tablespoons oil, 1/2 teaspoon pepper, 1/4 teaspoon salt, and reserved chopped herbs on a cutting board. Add thighs to oil mixture; turn to coat. Sprinkle with tarragon; let stand 3 minutes. Serve thighs with dressing. Basic Brine: Combine 5 cups water, 1/4 cup kosher salt, 1 tablespoon black peppercorns, 1 tablespoon chopped fresh thyme, 1 tablespoon sugar, 8 garlic cloves, 3 bay leaves, and 1 halved lemon in a medium saucepan; bring to a boil. Remove from heat; cool. Refrigerate brine overnight.


Nutrition

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