Smoked Cedar Plank Chicken
Iron Fire Cooking's Smoked Cedar Plank Chicken
We love cooking on the grill, but it can be a pain to deal with the grill lines in your food. That's why we're loving this new recipe from Iron Fire Cooking, this Smoked Cedar Plank Chicken!
- Cedar plank
- 2 Boneless Chicken Breasts
- 4 Oz BBQ Pit Boys Smokey Whiskey Sauce
- BBQ Pit Boys Habanero Smoke Sauce
- BBQ Pit Boys Kansas City Rub
- 4 Oz Terrapin Ridge Farms Hot Pepper Bacon Jam
Soak cedar plank in water 4+ hours prior to cooking.
Prep grill for direct or indirect cooking at 325 °F.
Trim fat off the breasts and use some of the Habanero Smoke Sauce as a binder covering thoroughly.
Season both sides of the chicken with the Kansas City Smoke Rub generously.
Mix 4 oz of the Hot Pepper Bacon Jam with 4oz of Smokey Whiskey Sauce for your glaze.
Place on cedar plank and move to grill.
Cook at 325 °F and start basting with the glaze after 20 minutes every 5 minutes until the internal temperature of the chicken is 165 °F.
Remove from grill and add more sauce after slicing.
bbq, bbq sauce, grilled chicken, smoked chicken