Clinched And Planked Chicken Thighs

• Basting liquid:
• 1/4 cup extra-virgin olive oil
• 2 tablespoons grated fresh onion
• 1 tablespoon chopped fresh thyme
• 1 tablespoon sugar
• 1 tablespoon grated garlic
• 1 teaspoon unsalted butter
• 1 teaspoon Worcestershire sauce
• 1/2 teaspoon freshly ground black pepper
• 1/4 teaspoon kosher salt
• 1/4 teaspoon crushed red pepper
• Remaining ingredients:
• Basic Brine (see below)
• 8 bone-in chicken thighs, each sliced to the bone in a few places
• 2 (15 x 6 1/2 x 3/8-inch) cedar grilling planks
• 1 bunch thyme sprigs
• 1 bunch rosemary sprigs
• 1 bunch sage sprigs
• 2 tablespoons white wine vinegar
• 1 tablespoon fresh lemon juice
• 2 tablespoons finely chopped fresh flat-leaf parsley
• 2 tablespoons extra-virgin olive oil
• 1/2 teaspoon freshly ground black pepper
• 1/4 teaspoon kosher salt
• 1 tablespoon chopped fresh tarragon

1. To prepare basting liquid, combine first 10 ingredients in a saucepan. Bring to a simmer over medium heat. Remove from heat; refrigerate in an airtight container overnight or up to 2 days.
2. Combine Basic Brine and chicken thighs in a large bowl; refrigerate 3 hours. Drain; discard brine and solids. Pat chicken thighs dry with paper towels. Let stand at room temperature 30 minutes.
3. Immerse and soak the cedar planks in water for 1 hour; drain.
4. Preheat a charcoal fire to high heat. Let burn 30 minutes or until flames subside and coals are glowing. Spread coals to an even 4-inch thickness; fan excess ash from coals with a piece of cardboard.
5. Tie herb sprig bunches tightly to the handle of a long wooden spoon.
6. Arrange thighs, skin sides down, directly on the coals; grill 2 minutes, without moving. Turn, baste with basting liquid using herb brush, and grill 2 minutes. Repeat procedure twice. Remove thighs to a platter, skin sides up, and baste. Let stand 5 minutes. Add vinegar and juice to remaining basting liquid.
7. Arrange 4 thighs, skin sides up, on each plank. Baste thighs. Place planks directly on the coal bed; cover grill. Grill 11 minutes or until juices run clear when thigh is pierced with a fork. Singe herbs for 5 seconds after final basting. Finely chop herbs; reserve.
8. Combine parsley, 2 tablespoons oil, 1/2 teaspoon pepper, 1/4 teaspoon salt, and reserved chopped herbs on a cutting board. Add thighs to oil mixture; turn to coat. Sprinkle with tarragon; let stand 3 minutes. Serve thighs with dressing.
9. Basic Brine: Combine 5 cups water, 1/4 cup kosher salt, 1 tablespoon black peppercorns, 1 tablespoon chopped fresh thyme, 1 tablespoon sugar, 8 garlic cloves, 3 bay leaves, and 1 halved lemon in a medium saucepan; bring to a boil. Remove from heat; cool. Refrigerate brine overnight.

basting liquid, extravirgin olive oil, onion, thyme, sugar, garlic, unsalted butter, worcestershire sauce, freshly ground black pepper, kosher salt, red pepper, remaining ingredients, brine, chicken, cedar grilling planks, thyme, rosemary sprigs, sage, white wine vinegar, lemon juice, parsley, extravirgin olive oil, freshly ground black pepper, kosher salt, tarragon

Taken from www.myrecipes.com/recipe/clinched-planked-chicken-thighs (may not work)