Cedar-Planked Chicken Thighs with Soy-Ginger Glaze

Recipe From from Weber's Way to Grill™ by Jamie Purviance

Fuel Type:
  • People

    Serves 4 to 6

  • Grilling Time

    30 to 50 min.

  • Prep Time

    30 min.


the Ingredients

Cedar Planked Chicken Thigh


  • Completed step 180 millilitres soy sauce
  • Completed step 120 millilitres balsamic vinegar
  • Completed step 100 grams packed brown sugar
  • Completed step 1 tablespoon minced garlic
  • Completed step 1 tablespoon peeled and minced fresh ginger
  • Completed step 1 teaspoon crushed red pepper flakes
  • Completed step 60 millilitres toasted sesame oil
  • Completed step 10 skinless chicken thighs (with bone), each 140 to 170 grams

Special Equipment

  • 1 untreated cedar plank, 30.5 to 38 centimetres long and 12 to 18 millimetres thick


  • Soak the cedar plank in water for at least 1 hour.
  • In a small, non-reactive saucepan over medium–low heat on the stove, combine the soy sauce, vinegar and sugar. Cook until reduced by half, about 20 minutes. Remove from the heat and add the garlic, ginger and red pepper flakes. Cool slightly and then whisk in the oil. Reserve 120 millilitres of the glaze for basting the chicken.
  • Put the thighs in a large bowl, pour in the glaze and toss to coat. Refrigerate until you are ready to grill.
  • Prepare the grill for indirect cooking over medium heat (180°C to 230°C).
  • Place the soaked plank over direct heat and close the lid. After 5 to 10 minutes, when the plank begins to smoke and char, turn the plank over.
  • Remove the thighs from the bowl and discard the glaze. Arrange the thighs on the plank and cook over direct heat, with the lid closed, for 5 to 10 minutes. Then move the plank over indirect medium heat and continue cooking, with the lid closed, until the juices run clear, 20 to 30 minutes, basting occasionally with the reserved glaze during the last 10 to 15 minutes of grilling time. Remove from the grill and baste with the glaze once more before serving.

Let's Gear Up

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