|Cedar Planked Bacon Wrapped Chicken|
- Start soaking the cedar plank early. I like to soak it for about an hour. If I am making it on a weekday night, I soak the cedar plank as soon as I get home from work.
- I like crispy bacon so I precook the bacon in the microwave for one to two minutes before I wrap it around the chicken. I also use a thicker sliced bacon because well, you get more bacon.
- I use chicken thighs because they stay juicy. I also use bone in with the skin on. I think they are tastier. It is certainly easier to use skinless boneless thighs and they roll up nicely. But I think that is cheating....
- I use a meat thermometer to get the chicken cooked to the correct temperature. I hate cutting into raw chicken. My own personal belief is every kitchen should have a digital scale and a digital meat thermometer and a really big cast iron skillet.
- The bbq sauce is key. If I am too lazy to make my own which happens more than I would like to admit, I use a good bottled sauce. My current favorites are Arthur's Bryant's Sauce (you can't go wrong with the classics), Head Country BBQ Sauce and Wabash BBQ Sauce (I think you can only get this in and around Kansas City).
Cedar Planked Bacon Wrapped Chicken
Chicken Thighs (2 per person)
2 Pieces of Bacon per Chicken Thigh
Paprika (Smoked or Sweet or Both)
Presoak the cedar plank. Preheat grill to medium heat. Precook your bacon for 1-2 minutes (if you want crispy bacon). Salt, pepper and paprika each chicken thigh. Wrap the chicken thigh in bacon.
|Ready for the grill|
Place the chicken on the cedar plank and place the cedar plank on the preheated grill.
|Chicken on the grill|
Grill for approximately 15 minutes and then brush with bbq sauce.
|Basting the chicken|
Insert meat thermometer at this point. Grill for 10-15 more minutes (until chicken reaches an internal temperature of 165F/74C). While the chicken is grilling continue to baste with bbq sauce. Remove from grill and let rest for 5 minutes and then dig in.
The bottom line: will I make this again? Oh yes, I almost didn't get pictures. It smelled incredible and tasted even better. The best part: Steven did the grilling.