Planked Chicken Quarters With Lemon And Herb Recipe

Name: Planked Chicken Quarters With Lemon And Herb Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 quarts cold water; 1/3 cup Kosher salt; 1/4 cup white sugar; 4 whole chicken leg and thigh quarters; 1/4 cup extra virgin olive oil; 2 medium cloves garlic, mashed with a pinch of salt into a paste; 1/2 cup lemon juice from about 4 lemons; 1 teaspoon finely chopped fresh rosemary; 1 teaspoon finely chopped fresh thyme; 1 teaspoon finely chopped fresh oregano; 1/4 teaspoon red pepper flakes; Kosher salt and freshly ground black pepper; 2 wood grilling planks, soaked for 1 hour prior to use

Servings: persons

2 quarts cold water
1/3 cup Kosher salt
1/4 cup white sugar
4 whole chicken leg and thigh quarters
1/4 cup extra virgin olive oil
2 medium cloves garlic, mashed with a pinch of salt into a paste
1/2 cup lemon juice from about 4 lemons
1 teaspoon finely chopped fresh rosemary
1 teaspoon finely chopped fresh thyme
1 teaspoon finely chopped fresh oregano
1/4 teaspoon red pepper flakes
Kosher salt and freshly ground black pepper
2 wood grilling planks, soaked for 1 hour prior to use

1
Whisk together water, salt, and sugar in a large container until salt and sugar are dissolved. Cut 3-4 slashes down to the bone on skin side of chicken. Submerge chicken quarters in brine. Place container in refrigerator and brine for 1 hour.
2
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. Whisk in lemon juice, rosemary, thyme, oregano, and red pepper. Season with salt and pepper to taste.
3
Remove chicken from brine, pat dry with paper towels.
4
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.
5
and
6
the grilling grate. Place chicken over hot side of grill, skin side down. Cook until skin is browned and slightly crisp, about 5 minutes. Transfer to tray.
7
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. Brush chicken liberally with baste. Cover grill and cook until chicken registers 165u00b0F when an instant read thermometer is inserted into the thickest part of thigh, 20 to 30 minutes more.
8
Transfer chicken to serving platter and brush with baste again. Let rest for 5 minutes, then serve.

421

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 quarts cold water, 1/3 cup Kosher salt, 1/4 cup white sugar, 4 whole chicken leg and thigh quarters, and more.

Yes, Planked Chicken Quarters With Lemon And Herb Recipe falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!