Grilling Method:  Combo/Medium Heat

                                    Sear and Plank™ Technique

4          boneless, skinless chicken breasts

1          small white onion, roughly chopped

1          cup fresh orange juice

½         cup tequila

¼         cup grenadine

8          cloves garlic, peeled and roughly chopped

1          teaspoon kosher salt

½         teaspoon freshly ground pepper

Olive oil

Kosher salt

Special Equipment:    2-4 Grill Friends™ Cedar Organic Grilling Personal Size Planks

                                    Grill Friends™ Martini Marinade Shaker

Preheat gas or charcoal grill for a combination of direct and indirect grilling—the combo method.  You will use both methods for the Sear and Plank™ technique.

In a sink or container large enough to hold the planks, immerse the planks in water for 30 min. or longer (you may need to weigh it down). 

Pat chicken dry with paper towels.  Place the chicken and onions in a large bowl or in a large plastic re-sealable bag.

Combine the orange juice, tequila, grenadine, garlic, salt and pepper together in the Grill Friends™ Marinade Shaker or whisk together.  Pour over the chicken and onions and coat well. Refrigerate and marinate 1-2 hours.

Remove the chicken from the marinade and shake off excess.  Brush the chicken breasts with olive oil and season lightly with salt.   Place chicken breasts directly on the cooking grates over direct heat and sear, about 1-2 minutes per side. Transfer chicken to soaked planks (1-2 per plank, depending on size) and turn off the burners in the center of the cooking grate (directly under the food) for indirect grilling.  Place planks in center of grill over indirect heat and close lid. Cook about 10 minutes until the chicken breast registers 165°F and the juices run clear.

Remove the chickens from the grill and let rest 5 minutes before serving. 

Serves 4