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Poultry

Cherry Planked Vietnamese Chicken Wings

By Cedar Plank Recipes, Poultry

Vietnamese Chicken Wings grilled on Cherry wood offer a unique and delicious twist on traditional chicken wings. Inspired by Vietnamese flavours, these chicken wings are the perfect combination of sweet, sticky, and savoury.

It’s a fusion dish that appeals to a wide range of palates and offers something unique and memorable.

To make a tasty dipping sauce, prepare some extra marinade and reduce it to your desired consistency on the stove top while the wings are cooking on the Cherry plank.

Servings: 4-6 people

You’ll need:

• Cherry Grilling Planks
• 1kg Chicken Wings
• 8 cloves Garlic, finely minced
• ¼ cup Fish Sauce
• ¼ cup Sugar
• ¼ cup Sambal or other chili sauce
• Black Pepper
• 2 Tbsp. crushed peanuts
• Coriander for garnish

Step 1:

Whisk together the garlic, fish sauce, sugar, sambal, and a few good cracks of fresh ground black pepper.

Step 2:

Pour this marinade over the chicken wings and allow to marinate for at least 2 hours, up to overnight. A zip lock bag works great for this. In the meantime, soak your gourmet grilling planks.

Step 3:

When ready to cook, preheat grill to 200˚ C.

Step 4:

Place the marinated chicken wings onto the grilling planks, covering as much of the plank as possible. Nestle them in there, but make sure they are placed in a single layer.

Step 5:

Cook the wings on the grill with the lid closed for 25-35 minutes or until the wings start to brown and get some nice colour on top.

Step 6:

Remove them from the grill and garnish your dish with the crushed peanuts and fresh coriander.

July 11, 2024

Alder Plank grilled chicken breast with fruit salsa

By Cedar Plank Recipes, Poultry
Here’s a dish that’s perfect for both casual weeknight dinners and special occasions.

The smokiness from grilling on a plank, Alder in this case, beautifully complements the sweetness and tanginess of the fruit salsa.

Expect a balanced and harmonious flavour profile as the savoury chicken contrasts nicely with the fresh and fruity salsa.

The colourful salsa, golden-brown chicken, and the rustic appearance of the Alder plank are a feast for all the senses.

You’ll need:

  • 1 cup chopped fresh peaches
  • 1 cup chopped fresh mango
  • ½ cup chopped red capsicum
  • ¼ cup thinly sliced red onion
  • Juice of 1 lime
  • ¼ cup fresh basil leaves, torn
  • Sea salt
  • 2 teaspoons olive oil
  • 4 boneless, skinless chicken breasts
  • 1 Alder Plank, soaked for at least an hour
  • Lime wedges for serving

Step 1:

Soak Alder Plank for one hour. Combine peaches, mango, pepper, onion and some lime juice in a bowl; set aside.

Step 2:

Set your grill up for indirect heat cooking, at around 160°C.

Step 3:

Rub the chicken with olive oil and season with sea salt. Place soaked plank on the grid, close the lid, and heat for 1 minutes. Flip the plank and place the chicken on the heated side. Grill for approximately 25-30 minutes or until chicken is done. Make sure it has an internal temperature of around 75°C.

Step 4:

Remove chicken and plank from the grill, squeeze the lime juice over the meat, stir the basil into the salsa and arrange it on top of the chicken.

Enjoy!

July 11, 2024

Soy Ginger Cedar Plank Chicken Thighs

By Cedar Plank Recipes, Poultry

Anything grilled on a cedar plank is fun to eat, but these Asian-style soy ginger marinated chicken thighs are just delicious.

It’s a winning flavour combination, as the marinade of soy sauce and ginger creates a savoury and slightly sweet profile that complements the natural richness of chicken thighs. The cedar plank adds a subtle smokiness and woodsy flavour that enhances the dish.

While you soak the Cedar planks, you can get the glaze together. The chicken doesn’t have to marinade long.

This yummy dish can be served with a variety of sides, from simple salads to grilled vegetables or rice, making it suitable for different dining preferences and any occasion.

Prep Time: 20 mins

Cook Time: 55 mins

Total Time: 1 hr 15 mins

Servings:  2 thighs per person

Step 1:

Soak the cedar planks in water for at least 1 hour.

Step 2:

In a saucepan, combine the soy sauce, vinegar, brown sugar, and garlic. Bring to a boil then lower the heat and gently simmer, stirring occasionally, until reduced by half and thick. That should take about 15 minutes. Remove from the heat, stir in the honey, sesame oil, ginger, and red pepper flakes. Let it cool for a few minutes. Reserve ½ cup for later.

Step 3:

Put the chicken thighs in a mixing bowl or baking pan and cover with the marinade, making sure the thighs are submerged as much as possible. Refrigerate until it’s time to grill.

Step 4:

Prepare your grill for direct and indirect heat and preheat to medium (about 200 degrees).

Step 5:

Place the cedar planks over direct heat, close the lid, and grill them for 10 minutes or until they start to smoke.

Step 6:

Flip the planks over and place on the indirect side of the grill. Put 4 thighs on each plank. Discard the marinade. Cover the grill and cook for 15 minutes. Glaze with the reserved marinade and cook for another 15 minutes or until they reach an internal temperature of 165 degrees, glazing every few minutes.

Step 7:

Sprinkle with sesame seeds and serve.

July 11, 2024
vegetables in a grilling wrap

Natural Wood Wrapped Spicy Chicken with Potato & Broccolini

By Cedar Wrap Recipes, Poultry
Perfect for busy weeknights, and busy people, who want to impress their guests with an easy but flavour-bursting dish. These spicy chicken-filled cedar wraps make such a nice presentation when you serve a little packet to each dinner guest, and there’s flavour in spades.

Cedar Wrap Spicy Chicken with Potato & Broccolini – Serves 2

 

You’ll need:

 

  • 2 small boneless, skinless chicken breasts
  • 3-4 new potatoes, sliced
  • 2-3 tbsp olive oil
  • ½ onion, sliced
  • 4-5 spears broccolini, blanched
  • ½ cup chicken broth, or more
  • sriracha, to taste
  • paprika, to taste
  • Emeril’s Essence Creole Seasoning (see recipe below)
  • Salt & pepper to taste
vegetables in a grilling wrap

Step 1:
Add just enough olive oil to coat bottom of sauté pan. Season chicken with salt, pepper, paprika and Emeril’s seasoning. Cook chicken over medium heat until browned on both sides, about 10 minutes. It will bake in the oven later, so it doesn’t have to cook through.

Step 2:
Remove chicken from pan and deglaze with chicken broth. If you like it spicy, you can add a little sriracha at this point. Taste and season as necessary.

Step 3:
Return chicken to pan, cover and simmer over low heat. While the chicken is simmering, heat oil in a sauté pan, and add the potatoes. Cook over medium heat until lightly browned, about 10 minutes.

Step 4:
When the potatoes are done, remove them and quickly sauté the onions until translucent, about 5 minutes. Blanch the broccolini until crisp/tender, about 4 minutes.

Step 5:
Layer the ingredients in the cedar wraps, beginning with the potatoes on the bottom. Lay the chicken breasts on top of the potatoes. Top the chicken with the onions. Finish with the broccolini.

Step 6:
Pour some of the juice from the sauté pan over the mixture. Don’t worry if a little seeps out. Carefully tie the packets together with the string.

Step 7:
Bake in the oven on 175 °C for 20 minutes. Place each packet on a plate and serve.

December 13, 2021
chicken in a grilling wrap

Chicken with Lemon Parsley Gremolata Smoked in a Natural Wood Wrap

By Cedar Wrap Recipes, Poultry
A simple mixture of parsley, lemon zest, and garlic, gremolata is the vibrantly flavoured garnish that’s traditionally sprinkled over braised veal shanks in the Italian dish called Osso Buco. Trust us, gremolata is a magic treat for chicken too, especially when wrapped in Cedar Works grilling wraps. Here’s an easy and delicious recipe for you to try.

Cedar Wrap Chicken with Lemon Parsley Gremolata – serves 8

You’ll need:

  • 8 Cedar Works cedar grilling papers
  • 8 boneless skinless chicken breasts
  • ½ tsp sea salt
  • ½ tsp freshly cracked black pepper
  • ½ cup fresh parsley
  • 6 cloves garlic
  • 2 shallots, chopped
  • Zest and juice of 2 lemons
  • 2 tsp extra-virgin olive oil
chicken in a grilling wrap

Step 1:
Soak the cedar papers and string fully submerged in water for about 10 minutes.

Step 2:
Salt and pepper chicken breasts on both sides. Set aside.

Step 3:
Make gremolata: place parsley, garlic, shallot and lemon zest and juice in a food processor and pulse until finely minced. Add olive oil and pulse until mixed.

Step 4:
Sear chicken breasts on grill at high heat 2 minutes per side. Remove from grill and reduce heat to medium or about 200 °C.

Step 5:
Place one chicken breast in centre of each cedar paper. Spoon one-eighth of the gremolata onto top of each chicken breast.

Step 6:
Roll up cedar paper around chicken and tie with included twine. Grill on medium heat about 8 minutes per side, then serve.

Summer’s brightest flavours play a big role in this recipe, and you can serve this delicious chicken with just about anything. Vegetables like zucchini, asparagus, sweetcorn, green beans and peas are a great addition. Whatever you choose, you’re in for a palate-pleasing delight with this zesty chicken dish.

December 13, 2021
Chicken Wings on a cedar grilling plank

Lemon Pepper Chicken Wings Smoked on a Natural Wood Plank

By Cedar Plank Recipes, Meat, Poultry

Buffalo wings aren’t the only type of chicken wings that people love to eat, and frying wings isn’t the only way to prepare them. The one thing that’s universal about them it that they are a great snack to share with friends. Being together with the people we love and enjoy is what makes them magical, and that may well be the reason why sharing a big plate of chicken wings is so popular.

Now chicken wings are usually deep fried and although that’s tasty, it’s not great for the waistline or our blood pressure. Plank grilling is a healthier way to prepare them plus it gives you an impressive way to present them, too. To get that delicious crispiness a deep frying would give, coat the wings in a mixture of salt and baking powder the night before you cook.

Plank Grilled Lemon Pepper Chicken Wings – Serves 2-3

You’ll need:

  • 2 to 4 Cedar planks, soaked for at least 30 min
  • 1 tbsp baking powder
  • 2 tsp salt
  • 500g chicken wings
  • 4 tbsp lemon pepper
  • 1 tbsp garlic powder
  • 1 tbsp onion powder
  • 2 tsp bone dust
  • 2 tbsp cooking oil

Step 1:
On the night before you’re making this, toss the chicken wings in a mixture of salt and baking powder. Place them on a rack set into a baking sheet and allow them to dry in the fridge uncovered, until you are ready to grill. 24 hours is best.

Step 2:
Preheat your grill to 230 °C, preparing it to use indirect cooking. If you have three burners, leave the middle one off. If your grill has only two, turn off the one farthest from the tank when the grill is heated. Preheat the planks on the grill while you season the chicken wings.

Step 3:
Combine the lemon pepper, bone dust, onion and garlic powder in a bowl. If you can’t find bone dust, don’t worry. They’ll still be scrumptious. Next, toss the wings around with 2 tbsp. of oil and make sure that each one has enough oil on it.

Step 4:
Lightly coat each chicken wing by rolling it in the seasoning mixture. Once coated, arrange the wings on the soaked planks.

Step 5:
Plank roast the chicken wings for about 20 minutes. Flip and continue plank roasting for another 20 minutes or until they have reached an internal temp of 75°C and the outsides are crispy and golden.

You can easily double or triple this recipe if you’re grilling for a crowd. Serve these delicious chicken wings with some veggies and dip and enjoy them with your favourite brew. It pairs nicely with an IPA or pilsner. Cheers to that!

July 7, 2021
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