Plank Grilled Chicken with Fruit Salsa

Add flavor with Alder Plank grilling.


  • 1 cup chopped fresh peaches
  • 1 cup chopped fresh mango
  • ½ cup chopped red bell pepper
  • ¼ cup thinly sliced red onion
  • Juice of 1 lime
  • ¼ cup fresh basil leaves, torn
  • Sea salt
  • 2 teaspoons olive oil
  • 4 (6-ounce) boneless, skinless chicken breasts
  • 1 Alder Plank, soaked
  • Lime wedges for serving


Soak Alder Plank for one hour. Combine peaches, mango, pepper, onion and lime juice in a bowl; set aside.

Set the EGG for direct cooking at 325°F/163°C.

Rub the chicken with olive oil and season with sea salt. Place soaked plank on the grid close the dome and heat for 1 minutes. Flip the plank, and place the chicken on the heated side. Grill approximately 20 minutes or until chicken is done (165ºF/74°C).

Remove chicken and plank from the EGG and squeeze lime over the chicken. Stir the torn basil into the salsa and serve over the chicken.

6 thoughts on “Plank Grilled Chicken with Fruit Salsa”

  1. Substituted a Mango chutney for the salsa and it was excellent. A meat thermometer is a must since the cooking time will vary significantly based on the thickness of the breast.

  2. To cook the chicken breast on the plank indirectly at 325F is definitely not hot enough. I followed the direction and ended throwing the chicken onto direct heat and cooked for another 15 minutes. The fruit salsa is pretty tasty.

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