Recipe Contest Winner!!

This is great recipe for flavor and speed too.  I like this one because the marinate will work fast and the flavors are wonderful.

• Ingredients:
• 1/2 cup orange juice
• 1/4 cup med. quality brandy or your favorite.  A little shot on the side is also good for the spirit.
• a little lemon juice
• 1 tablespoon crushed garlic
• 1 teaspoon dried thyme
• salt and pepper to taste
• 4 boneless chicken breasts.  You can substitute bone in breasts but they will require a longer cooking time.

Soak you cedar plank as always, 1 to 3 hrs. 

Prepare the marinate with the ingredients above and place the chicken and marinate in zipper bag for a couple of hours or up to 6 hrs.

Preheat the plank(s) on the grill and cook the breasts for about 30 min. or until they are completely cooked through.  The juices will run clear when cooked or internal temp will be 165d.

Serve on a bed of rice or pasta and enjoy.

Submitted by Janice, Hollywood, FL  5/9/09

Type of grilling or roasting plank used
1-15" and 1-12" cedar plank, thin ones work just fine


Ingredients
1.5lb bnls chicken breasts, 1@ white onion and sweet pepper, 1/4cup @ lime and orange juice, 4tbs Italian olive oil, 1/2 tsp kosher salt, 2tsp. paprika, 1 tsp minced fresh garlic, 1 tsp thyme leaves, 1/2 tsp cracked pepper, 1/2 tsp crushed red pepper.


Recipe prep directions
Mix juices, oil spices salt in bowl and reserve 1/4 cup. Marinate chicken and veggies in separate zipper bags for at least 30 min. in refrigerator.


Cooking instructions 
Place chicken on hot larger plank and cook in grill. Time the addition of the veggies on a separate plank on the grill so the chicken will be completely cooked and the veggies will be tender crisp when finished. Mix together on a platter or serve separately. Chicken can be sliced in strips for a fajita meal.

Submission By Pauline, Reno, NV  3/2010