• 1 ½ cups salt, divided use
  • 8 cups water
  • 6 whole chicken breasts with skin
  • 2 teaspoons salt
  • 1 teaspoon black pepper


1. Basil Pesto Stuffing (recipe below), or prepared pesto sauce of choice
2. 2 packaged cedar planks (Western Red Cedar)
3. Cedar Plank 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.
4. 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.
5. Prepare gas or charcoal grill.
6. 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.
7. 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 to 35 minutes until chicken reaches an internal temperature of 145 to 150 F.
8. To grill without planks:
9. 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 145 to 150 F.
10. Makes 4 servings.



MacGourmet downloadBarbecue Plank Roasted Pesto-stuffed Chicken Breasts. To import, drag image to your MacGourmet recipe box.



4 servings