Grilling is more than an occasional summertime excuse for a party around our house—it is a year-round brave-the-weather habit. Over the weekend, temperatures hit the 80° mark here in Colorado and my cedar planks were ready for duty. This recipe was used to grill chicken for Chicken Alfredo and it was amazing with its subtly sweet, smoky flavor. Coastal Cuisine is the brand I have used, but there are many on the market from which to choose. I like that their cedar is from sustainable forests and the planks can be reused until they are used up. Ordinarily I recommend marinating meat before grilling, but when using wood planks it is best to lightly season so the flavor of the wood comes through.
Boneless, skinless or bone-in chicken are interchangeable for this recipe, simply adjust cooking time as needed. I like to use bone-in chicken thighs for BBQ Pulled Chicken Sandwiches or boneless, skinless chicken breasts to top salads or pasta dishes as shown in the photo. Since I am a batch-cooking kind of gal, I rarely light the grill for just one meal. If a recipe calls for 4 chicken breasts, you may as well cook 12 to get the most out of a chimney full of coals or the 10-minute preheat. Grilled chicken freezes well, so this is an ideal time to cook a few extra pieces for quick lunches or a midweek meal.