Wasabi-slathered chicken on an alder plank (Barbecue and Grilling)

 

                Serve this moist, juicy chicken with noodles or fried rice and thick slices of fresh garden tomatoes drizzled with Asian vinaigrette. Oven-baking planks are usually at least 1½-inch (4 cm) thick and have a carved shallow center that is perfect for saucing food while it sits on the plank. They should be used over indirect heat on the grill.

Serves 4 

• Alder, cedar or oak plank, soaked for at least 1 hour
• 4 boneless skinless chicken breasts

Wasabi slather

• 4 green onions, chopped
• 1 cup mayonnaise
• 2 teaspoons grated gingerroot
• 2 teaspoons wasabi paste
• 2 teaspoons soy sauce
• 2 teaspoons fresh lemon juice

1. In a food processor, combine all the ingredients of the wasabi slather ; pulse until smooth.
2. Rinse the chicken under cold running water and pat dry.
3. Place on plank, leaving a bit of space between each piece ; spread slather evenly over chicken and around the edges, touching the plank to seal the chicken.
4. Prepare a dual-heat fire, hot on one side and medium-low on the other side, in your grill.
5. Place plank over the hot fire for 3 to 4 minutes, or until plank begins to smoke and pop ; move plank over the medium-low fire and close the lid.
6. Plank for 20 to 30 minutes, or until a meat thermometer inserted in the thickest part of a breast registers 165F (74C).

BON APPÉTIT