Barbecue Plank Roasted Pesto-Stuffed Chicken Breasts

Ingredients

2 packaged cedar planks (Western Red Cedar)
2 (gallon-sized) zipper lock bags
8 cups water - divided use
1 1/2 cups salt - divided use
1 1/2 cups granulated sugar - divided use
6 chicken breast halves, bone-in and skin on
Basil Pesto Stuffing (recipe below), or prepared pesto sauce of choice
Salt and freshly ground black pepper to taste

Method

Cedar Plank Instructions: Pre-soak cedar planks according to package directions. Usually, this will involve soaking boards for a minimum of 2 hours in a bucket or sink of water.
In each of two gallon-sized zipper lock bags, pour 4 cups of water. Dissolve 3/4 cup salt and 3/4 cup sugar in each bag of water. Add 3 chicken breasts to each bag and seal, pressing out as much air as possible. Refrigerate chicken about 1 1/2 hours.
Prepare gas or charcoal grill.
Remove chicken from brine marinade, rinse well and pat dry with paper towels. Loosen skin of the chicken. Place 2 tablespoons of basil pesto under the skin of each breast. Spread pesto around under the skin. Season skin side of chicken with salt and pepper.
Place each chicken breast, skin-side-up, on a pre-soaked piece of cedar. Lay cedar planks on grill rack and close lid. Cook 30 to 35 minutes until chicken reaches an internal temperature of 145°F to 150°F (approximately 65°C).