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Nutrition Facts
Serving Size 186 g
(Approx. 4 Servings)
Amount Per Serving
Calories 410 Calories From Fat 280
% Daily Value*
Total Fat 31 g 48%
Saturated Fat 3 g 15%
Trans Fat 0.0 g
Cholesterol 85 mg 28%
Sodium 830 mg 35%
Total Carbohydrate 5 g 2%
Dietary Fiber 1 g 4%
Sugars 3 g
Protein 27 g
Vitamin A 4% Iron 4%
Vitamin C 35% Calcium 2%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Plank Smoked Orange Rosemary Chicken
Prep Time
1 hour
Cook Time
40 minutes
Total Time
1 h 40 m
4  People


Recipe makes 4 Servings

4 cedar grilling planks
2 Tbsp Adams Kicked Up Chicken Rub
1/2 cup(s) H-E-B Select Ingredients Basting Oil
4 chicken leg quarters
4 Tbsp fresh rosemary, sprigs
1 small orange, very thinly sliced
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Soak wood planks in water 1 hour.
Heat grill to medium.
Mix chicken rub into basting oil to create a paste then gently rub paste on chicken.
Place chicken directly on grill, skin side down, and grill 10-15 minutes or until skin is nicely browned, but chicken is not cooked all the way through.
Lay 2 rosemary sprigs on each soaked plank.
Add chicken, skin side up, and arrange orange slices on top.
Place planks with chicken on grill and finish cooking/smoking until internal temperature is 165ºF, about 20-25 minutes.
Serve warm.



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