From "Beerlicious Volume 1 The Art of Grillin' and Chillin'" By Chef Ted Reader
Ingredients
12 inch cedar plank, soaked in cold water for at least 1 hour
Spray bottle of water
8 boneless, skinless, chicken thighs
1 bottle Alexander Keith's Red
+1 bottle Amber Ale (12 oz)
1 c ground chicken
½ lb. cooked lobster, coarsely chopped
3 T panko (Japanese-style) bread crumbs
1 T mayonnaise
1 green onion, chopped
1 T chopped fresh dill
salt and freshly ground black pepper, to taste
8 asparagus spears, blanched
2 T Bone Dust BBQ Seasoning
8 slices bacon (thick)
Instructions
Place thighs in a large self-sealing bag. Pour in 1 bottle of Alexander Keith's Red Amber Ale. Seal bag, turning bag and gently massaging meat to evenly coat. Refrigerate and let marinate, turning occaisionally to evenly marinate, for 6-8 hours or overnight.
Drain thighs, discarding leftover mariade, and pat dry with paper towels. Set aside.
In a large bowl, combine ground chicken, lobster meat, panko bread crumbs, mayonnaise,green onion and dill. Drizzle with extra beer. Season to taste with salt and pepper. Mix gently to combine.
Lay thighs on flat work surface. Evenly spread 1 T of ground chicken mixture over entire surface of each thigh, then top with an asparagus spear along the narrow end. Tightly roll up each thigh around asparagus.
Season rolled thighs with Bone Dust BBQ Seasoning, coating evenly. Wrap 1 slice of bacon tightly around each rolled thigh.
Preheat grill to medium (350-450 degrees F)
Arrange bacon-wrapped thighs, spaced apart, on plank.
Place plank on grill. Close lid and plank-bake, occasionally with beer and checking to ensure plank has not caught fire, for 40 to 45 minutes, or until bacon is crisp and chicken is fully cooked (internal temperature of 160 degrees F). (Note: If plank catches fire, extinquish with bottle of water.)
Remove from grill, Serve immediately.
Recipe by Food Musings at http://foodmusings.ca/cookbooks/beerlicious-east-coaster-sea-chicken-bundles/