By Karen Adler
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Extra info for 25 Essentials: Techniques for Planking
Technique 19: Planking Boneless Poultry OAK-PLANKED CHICKEN CHARMOULA SERVES 4 Planking chicken is gaining popularity right behind the traditional choices of fish and shellfish. Boneless, skinless chicken breasts (or thighs) are perfect for this recipe. The meat makes maximum contact with the plank, resulting in a wonderfully aromatic wood flavor. Charmoula is a Moroccan herb-and-spice blend that adds an aromatic depth to the chicken. It comes out beautifully burnished and flecked with the contrasting green herbs.
EQUIPMENT YOU'LL NEED Hardwood grilling or baking planks that have been soaked in water for at least 1 hour. A gas or charcoal grill, preferably with a lid, or an oven. If your grill doesn't have a lid, you can use an aluminum pan to make a tent over the food you are planking. Heat-resistant mitts. Two wide, long-handled spatulas for moving the plank onto the grill and then lifting it off the grill. A pair of grill tongs for turning the hot planks. A thermometer to gauge the internal temperature in your grill or oven.
In a small bowl, combine the mayonnaise, mustard, crabmeat, garlic, and lemon juice. Season with salt and pepper. Grill the asparagus over the hot fire perpendicular to the grill grates, directly on the grill or on a grill rack, for 1 to 2 minutes. Place 3 grilled spears atop each swordfish fillet. Spread the crab mixture over each fillet, spreading it so that it seals the edges of the fish to the plank. Place the planks over the hot fire for 3 to 4 minutes, or until the planks begin to pop. Move them to the low-heat side of the grill (atop the foil) and close the lid.