You’ve never tried chicken like this before! The double action from the grilling plank and smoking chips gives the best kiss of smoke to this warmly spiced chicken. Yum!
Total Time: 90 minutes
Servings: 4
Ingredients:
- 1 whole Chicken
- Extra-virgin olive oil
- 3 Tbsp. Wildwood Grilling Boom Boom Chicken Rub
- 2 Red Oak Planks (Soaked in water for 15 minutes)
- Cherry Wood Chunks or Pellets
Chef's Tip
It’s worth investing in a good pair of kitchen shears for projects like this!
Directions:
- Prepare a grill for indirect-medium heat (350° to 450° F). If using a charcoal grill, add several chunks of cherry wood to the hot coals. If using a pellet grill, use cherry wood pellets.
- Place the chicken breast-side down on the countertop. Remove the backbone of the chicken with a pair of poultry shears by cutting down each side of the backbone.
- Flip the chicken over. Cut the chicken between the breasts until the chicken separates into two pieces.
- Lightly brush each chicken side with olive oil and season equally and generously with Boom Boom Chicken Rub.
- Place the chicken halves on the planks cut side down. Grill over indirect-medium heat for approximately 1 hour and 15 minutes or until the breast meat has an internal temperature of 165° F.
- Remove from the grill, tent with foil, and allow to rest approximately 15 minutes before serving.
*Keep a spray bottle of water handy in case of flare-ups.
