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Planked Chicken Quarters With Lemon and Herb Recipe
Ingredients (17)
- For the Brine:
- 2 quarts cold water
- 1/3 cup Kosher salt
- 1/4 cup white sugar
- 4 whole chicken leg and thigh quarters
- For the Baste:
- 1/4 cup extra virgin olive oil
- 2 medium cloves garlic, mashed with a pinch of salt into a paste
- 1/2 cup lemon juice from about 4 lemons
- 1 teaspoon finely chopped fresh rosemary
- 1 teaspoon finely chopped fresh thyme
- 1 teaspoon finely chopped fresh oregano
- 1/4 teaspoon red pepper flakes
- Kosher salt and freshly ground black pepper
- 2 wood grilling planks, soaked for 1 hour prior to use
- Type of fire: two-zone indirect
- Grill heat: medium-high
Directions
Learn how to make this recipe at Serious Eats