Before you ask, no, I haven’t got the case of the word salad. The intro title is what it is!
Just yesterday, I decided that I was really craving for some chicken thigh. Normally, I’d whip up my usual chicken wings doused in prawn paste powder. I.e. below:
However, I was having a friend over who was allergic to seafood. So I decided to make something a little different for him using the Butt Rub bbq seasoning ( is an all-purpose seasoning with a balanced blend of onion, garlic, salt, pepper, paprika and chipotle ).
so first thing’s first. soak the wooden grilling planks in the water. i use Axtchlag regular sized cherry wood. I was a bit impatient with the soaking, so I only soaked for about 30 minutes. on hindsight, I think it would have definitely made my planks last longer if i’d soaked it for longer.
After marinading the chicken thighs, put them on the plank and then onto the grill. I must confess, i actually put the grill on medium-high heat the first time, all 3 burners on at the same time… and left it for about 15 minutes…
BAD IDEA! My chicken thigh burnt so bad and the wood pretty much disintegrated.
However! Let’s talk about my successful chicken instead.. haha.
So in the second attempt, I put the heat on low to medium and only switched on 2 burners. I checked on it every 5 minutes to see when it the thighs would need flipping. (I flip them because you’ll notice that the underside doesn’t cook as efficiently as the top).
After about 10 minutes, the plank caught fire, so I shut off the burners for a bit and let the plank smoke on its own.
After about 25 minutes of slow cooking on the grill, hood down. The chicken thighs turned out perfect. The right touch of smokiness and seasoning, but you could still taste the actual chicken flavour (which by the way, was super moist and tender and kept all its delicious juicies!)
I love these planks!!
To get the Axtchlag Wood Planks, you can find them at Libertypatio.com from $28.