6 chicken breast halves, bone-in and skin on
8 cups water
1 1/2 cups salt, divided
1 1/2 cups sugar, divided
2 teaspoons salt
1 teaspoon black pepper
Basil Pesto Stuffing (see recipe), or prepared pesto sauce of choice
2 packaged cedar planks (Western Red Cedar)
Instructions: Pre-soak cedar planks according to package directions. Usually, this will involve soaking boards for a minimum of 2 hours in a bucket or sink of water.
1. In each of two gallon-sized zipper lock bags, pour 4 cups of water. Dissolve 3/4 cup salt and 3/4 cup sugar in each bag of water. Add 3 chicken breasts to each bag and seal, pressing out as much air as possible. Refrigerate chicken about 1 1/2 hours.
2. Prepare gas or charcoal grill.
3. Remove chicken from brine marinade, rinse well and pat dry with paper towels. Loosen skin of the chicken. Place 2 tablespoons of basil pesto under the skin of each breast. Spread pesto around under the skin. Season skin side of chicken with salt and pepper.
4. Place each chicken breast, skin-side-up, on a pre-soaked piece of cedar. Lay cedar planks on grill rack and close lid. Cook 30 - 35 minutes until chicken reaches an internal temperature of 190 F.
5. To grill without planks: Prepare gas or charcoal grill. Place chicken, skin-side-up, on grill over medium heat. Cover grill and let cook 30 - 35 minutes until chicken reaches an internal temperature of 190 F.
Basil Pesto Stuffing:
1. In bowl of food processor, place 1/2 cup fresh basil leaves, 3 tablespoons parsley, 1 clove garlic, 1/3 cup grated Parmesan cheese, 2 tablespoons butter, 1/4 cup pine nuts, 1 teaspoon salt and 1/2 teaspoon white pepper. Puree pesto ingredients. With processor running, slowly pour 1/4 cup olive oil into mixture. Blend until pureed. Refrigerate until needed. Pesto will thicken when chilled.
Yield: 6 servings
Nutrition Information, Per Serving:
367 calories; 25 g fat; 7.2 g saturated fat; 1.8 g carbohydrate
Courtesy of National Chicken Council.