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Cedar-Planked Teriyaki Glazed Chicken

  • People

    Serves 3 to 6

  • Prep Time

    15 min.

  • Marinating Time

    30 min.

  • Barbecue Time

    20 to 25 min.

People
Serves 3 to 6
Prep Time
15 min.
Marinating Time
30 min.
Barbecue Time
20 to 25 min.

the Ingredients

Herochicken1

Teriyaki glaze

  • ½ cup ½ cup Soy Sauce
  • ¼ cup ¼ cup Mirin
  • ¼ cup ¼ cup Sake
  • 2 tablespoons 2 Tbsp Brown sugar
  • 1 1 red long chili, diced finely
  • 1 2cm piece ginger, grated
  • 1 teaspoon 1 tsp Sesame oil
  • 2 2 garlic cloves, crushed
  • 6 skinless chicken thighs

Instructions

  • 01 Soak a cedar plank in water for at least 1 hour. Use a weight on top of the plank to keep the plank from floating.
  • 02 Combine all the glaze ingredients in a small saucepan. Boil the glaze over high heat on the stove top until it starts to thicken and reduce, about 5 minutes. Remove from the heat and set aside to cool completely.
  • 03 Place the chicken thighs in a bowl and cover with the cooled glaze. Marinate the chicken for 30 minutes in the fridge.
  • 04 Once the cedar plank has finished soaking preheat your barbecue for direct cooking. Once the barbecue is preheated, place the cedar plank directly on the grill. Turn all the burners to medium. Leave the plank on the grill for 5 minutes or until it starts to smoke and char.
  • 05 Flip the plank over so the charred side is facing up. Place the chicken thighs on the plank and cook over direct medium heat, with the lid closed, until cooked through, 20 to 25 minutes.
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