Stick Chick

Stick Chick

2 mesquite or hickory planks, soaked 2-6 hours

2 ears corn, shucked

1 small red onion, sliced

1 red bell pepper

2 jalapeno peppers

1 T. chopped fresh coriander

Juice of 1 lime

2 cloves garlic, chopped

1 C. grated Monterey Jack cheese

Salt and freshly ground pepper

8 large chicken breasts (6-8 oz. each)

Bone Dust Barbecue Spice:

1/2 C. paprika

1/4 C. chili powder

3 T. salt

2 T. ground coriander

2 T. garlic powder

2 T. white sugar

2 T. curry powder

2 T. dry hot mustard

1 T. freshly ground black pepper

1 T. ground basil

1 T. ground thyme

1 T. ground cumin

1 T. cayenne

Untreated wood, 5/8 to 1 inch thick, 8-10 inches wide, 10-12 inches long.

Preheat grill to high. Grill corn, red onion and red pepper until charred and tender, about 12 to 15 minutes. Remove from grill and let cool slightly. Using sharp knife, remove kernels of corn from each cob. Dice onions. Peel, seed and dice red pepper Finely chop jalapenos (Use rubber gloves when handling hot chile peppers and avoid contact with your face.) In large bowl, combine corn, onion, red pepper, jalapeno, coriander, lime juice, garlic and Monterey Jack. Season to taste.

Carefully lift skin from flesh of chicken breasts, keeping skin intact and attached at edges, to form a pocket. (Choose the largest chicken breasts you can find so as to have the surface necessary to accommodate the stuffing between the skin and the flesh.) Using small spoon, fill each pocket with corn mixture, packing in as much filling as you can.

For Bone Dust: Mix all ingredients together in a bowl. Season chicken well with 1 to 2 tablespoons Bone Dust. Store remaining Bone Dust in tightly sealed container. It can be used on just about anything planked, grilled or roasted.

Place soaked planks on grill, close lid and bake for 3 to 5 minutes or until they begin to crackle and smoke. Place chicken breasts on hot planks and close lid. Plank-bake for 15 to 20 minutes until skin is golden brown and crisp and chicken is fully cooked. Keep a spray bottle handle to extinguish flames that might flare up under the planks.

Serves 8.

Source: The Sticks & Stones Cookbook

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