Grilled On A Plank And Served With Cheese Sauce

Chicken is one of those things that you have on hand all the time. It’s a magic meat that you can do almost anything to, to make it tasty. But you have to be careful with chicken because it is easy to fall into a rut. Let me help you out of that chicken rut. Try these lovely chicken thighs, stuffed and then planked to delicious goodness. Then I used the drippings and made a quick cheesy pan sauce to go on top! Fantastically different than the norm! Serves: 4 Prep Time: 15 minutes Plank Time: 30 minutes Ingredients 2 cedar grilling planks, soaked 8 boneless chicken thighs (skin optional) ¾ cup tzatziki sauce 8 tbsp. shredded cheese or 8 balls of baby bocconcini cheese salt and spices to taste potatoes and grill roasted vegetables for serving Sauce pan drippings ¼ cup shredded cheese 2 tbsp. cream cheese ¼ tsp. smoked paprika Method Soak your grilling planks for at least an hour before beginning. Preheat your grill to 375°F. Prepare for direct grilling. Pat the chicken thighs dry with paper towel, then season inside and out with salt and Bone Dust. Spread the inside of the thighs with 1 tbsp. of tzatziki sauce and then place some of the cheese or a baby bocconcini ball in the middle. Wrap the thigh around the cheese and fasten closed with a toothpick. Place 4 thighs to a plank, then place the planks in a baking tray to catch the juices. Top the thighs with the remaining tzatziki sauce. Grill bake the thighs over direct heat for 30 minutes or until a meat thermometer reads 165°F. Pour the juices that ran out/off of the chicken into a small sauce pot. Over medium heat, add the shredded cheese, paprika and cream cheese. Stir until the sauce has thickened. Serve with potatoes and vegetables as soon as the sauce is ready.