Table of Contents The preparation of the actual recipe included brining the chicken, cutting the pineapple into wedges, and arranging the pineapple and chicken on the cedar planks on the grill. Curtis skipped the lemon slices under the skin, but the outcome was wonderful. Click here to see a large photo of the results. Plank-Cooked Chicken Makes 4 Servings Work/Brine Time: 2 Hours Cook Time: 35 — 45 Minutes SOAK: 2 cedar planks PIERCE: 4 6-oz. chicken hindquarters or breast halves, bone in and skin on FOR THE BRINE -- COMBINE AND WARM: 4 cups water 2/3 cup brown sugar 1/4 cup kosher salt 1 tablespoon black peppercorns 10 whole allspice 8 whole cloves 4 garlic cloves, crushed 3 fresh thyme sprigs 2 bay leaves 1 cinnamon stick 1/2-inch piece fresh ginger, smashed POUR BRINE OVER: Prepared chicken, above CUT INTO WEDGES: 1 whole fresh pineapple, quartered PLACE UNDER CHICKEN SKIN: Thin slices of lemon 1. Soak 2 cedar planks; pierce chicken pieces on both sides with a knife.  For brine, warm all ingredients over low heat to dissolve sugar and salt; cool completely. 2. Place chicken in a large non-reactive container; pour brine over.  Weight pieces down with small bowls to submerge completely; cover and chill 2 hours. 3. Remove chicken from brine (discard brine); pat dry with paper towels.  Place one or two thin slices of lemon underneath the skin; pull skin over gently to cover. 4. Preheat grill to medium-high. When hot, place soaked planks on the grill to dry out, 3—5 minutes. They should start to smoke slightly and crackle. 5. Reduce heat to medium. Place two prepared pineapple wedges on each plank, then lean a piece of chicken against each wedge, skin side up. Cover grill and cook. 6. Check every 10 minutes to make sure planks haven’t caught fire; spray flare-ups with water. Grill chicken to an internal temperature of 165F, 35 - 40 minutes. 7. Carefully remove planks from the grill with a large spatula and place on an old baking sheet (or place them on a foil-lined baking sheet).  Transfer the chicken pieces and pineapple wedges to serving plates.  To garnish, tuck a reserved frond at one end of the pineapple, underneath the chicken.

Pineapple Cut and Ready Chicken on the Grill Ready to be Served Click here to see large photo of the final results!    Plank Cooking Table of Contents Introduction Picking a Plank Plank FAQs The Brine Cooking on Wood Plank-Cooked Chicken Plank-Cooked Brie