With both brining and cooking on the wood, you’re guaranteed tender, juicy chicken every time!

Spice-Brined Planked Chicken



1/4 cup fine sea salt
2 teaspoons pickling spice
2 tablespoons honey
1 (3-1/2 pounds) Just BARE® Whole Chicken, backbone removed, cut into quarters 2 cedar or hickory grill planks
2 tablespoons olive oil


4 ripe nectarines, pitted, halved
3 tablespoons honey
1 tablespoon lemon juice
Sprigs of fresh thyme, if desired


Bring 2 cups water, salt, and pickling spice to a boil in Dutch oven or soup kettle, stirring until salt dissolves. Remove from heat; add 6 cups water and honey. Cool mixture to room temperature. Place chicken in pan; let soak, refrigerated, for 2 to 3 hours.

1 hour before grilling, place grill planks in water (the sink works well) Place planks, side by side on grill.

Heat grill to mediumh heat.

Remove chicken from brine; rinse with cold water. Pat dry; rub with olive oil. Place on hot planks. Cover and grill 40 to 45 minutes or until juice run clear and internal temperature reaches 165°F. During the last 20 minutes of grilling, arrange nectarines on planks around chicken. Mix 3 tablespoons, honey and lemon juice; brush onto fruit and chicken.

Serve chicken and nectarines sprinkled with fresh thyme leaves.

Makes 4 to 6 servings.

*Recipe and image courtesy of JUST BARE Chicken.*