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Cedar Planked Chicken




Source of Recipe


Wegman's


List of Ingredients




1 pkg Split Chicken Breast & Leg Quarter Combo Pkg or 4 split chicken breasts (about 2 1/2 lbs)
1 cedar plank 3 Tbsp Wegmans Basting Oil, divided
1 pkg (8 oz) baby zucchini, trimmed, halved lengthwise
2 pkgs (8 oz ea) pattypan squash, trimmed, halved lengthwise
4 grilling skewers (if bamboo soak 1 hour before use)
1 sheet Reynolds Wrap Release Non-Stick Grill Foil
1 cup Roasted Sweet Red Pepper Sauce, warmed




Recipe



Soak cedar plank in water for about 1 hour.

Preheat grill on HIGH for 10 min.


Arrange chicken on plank. Drizzle each piece with 1 tsp basting oil. Salt and pepper to taste. Reduce temperature to MEDIUM-LOW.
Place plank on grill grate. Close grill lid. Cook chicken until internal temperature reaches 165 degrees, about 45 min. Check by inserting digital thermometer halfway into thickest part of meat.
About 15 min before chicken is cooked, arrange vegetables on skewers; drizzle with 2 Tbsp basting oil. Place foil on grate; place vegetable kabobs on foil. Cook until tender, about 15 mins.

Serve over warmed Roasted Sweet Red Pepper Sauce.
1 Tbsp extra virgin olive oil
1/2 small white onion, peeled, thinly sliced
1 clove garlic, peeled, chopped
1 tsp paprika
5 oz (about 2) roasted red peppers
3/4 cup Reduced-Sodium Chicken Broth
1/4 cup heavy cream
Ground white pepper



Heat oil in medium saucepan on MEDIUM-HIGH until oil faintly smokes. Add onions and sauté to soften, 1-2 min. Reduce heat to MEDIUM. Stir in garlic and paprika, and continue to cook 2-3 min. Salt and pepper to taste.
Stir in red peppers, broth, and heavy cream; heat to simmering. Continue to simmer to reduce by 1/3, 2-4 min.
Remove from heat; blend with hand blender or pour into blender until sauce is just slightly chunky. Salt and pepper to taste. For a smoother sauce, force through strainer after blending.