Smoking on a cedar plank is a great way to add more flavour to chicken, but this method also works fantastically well with fish – especially salmon.
You can adapt this recipe by experimenting with different rubs over the skin.
Try not to over cook the chicken, it’ll be perfect once it hits an internal temperature of 165°F/74°C.
- Chicken breast, bone in
- 10g butter
- Sprig of thyme
- Zest of 1 lemon
- 1 clove garlic, crushed
- Ground black pepper
Soak the cedar plank in water for a hour, then leave to dry.
Heat the smoker up to 250°F/120°C. Add a chunk or two of fruit wood such as apple or cherry.
Massage the butter under the skin.
Bash up the rest of the ingredients in a pestle and mortar, then smother all over the skin.
Cook the chicken on the plank, until the breast reaches an internal temperature of 165°F/74°C.
Serve with your choice of sides.