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Feb 25, 2011

Cedar-Planked Chicken Thighs with Soy-Ginger GlazeRecipe from Weber's Way to Grill™ by Jamie Purviance

Rating: 5 stars

3 Reviews

YouTube Video
Serves: 4 to 6 // Prep time: 30 minutes | Grilling time: 30 to 50 minutes | Special equipment: 1 untreated cedar plank, 12 to 15 inches long and ½ to ¾ inch thick

Grocery List

Fresh Produce

  • .5 oz fresh ginger
  • 6 garlic cloves

Meat / Poultry / Seafood

  • 10 skinless chicken thighs (with bone), each 5 to 6 oz

Oil and Spices

  • 1 tsp crushed red pepper flakes
  • .25 cups toasted sesame oil

Condiments

  • .5 cups balsamic vinegar
  • .75 cups soy sauce

Other

  • .5 cups brown sugar

Special Equipment

  • 1 untreated cedar planks, each 12 to 15" long and ½ to ¾" thick

Ingredients

Glaze

  • ¾ cup soy sauce
  • ½ cup balsamic vinegar
  • ½ cup packed brown sugar
  • 1 tablespoon minced garlic
  • 1 tablespoon minced fresh ginger
  • 1 teaspoon crushed red pepper flakes
  • ¼ cup toasted sesame oil

  • 10 skinless chicken thighs (with bone), each 5 to 6 ounces

Instructions

  1. Soak the cedar plank in water for at least 1 hour.

  2. In a small, nonreactive saucepan over medium-low heat, 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 ½ cup of the glaze for basting the chicken.

  3. Put the thighs in a large bowl, pour in the glaze, and toss to coat. Refrigerate until you are ready to grill.

  4. Prepare the grill for direct and indirect cooking over medium heat (350° to 450°F).

  5. Place the soaked plank over direct medium heat and close the lid. After 5 to 10 minutes, when the plank begins to smoke and char, turn the plank over.

  6. Remove the thighs from the bowl and discard the glaze. Arrange the thighs on the smoking plank and cook over direct medium 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 as much as possible, 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.

3 Reviews

Average Rating

Rating: 5 stars

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Rating: 5 stars

Sep 6, 2013

John P

I own all the Weber books; this is my favorite from Jamie

This pairs well with the Marinated Baby Bok Choy and Shiitakes as well as the Twice-Cooked Potatoes with Wasabi both shown in the veggies section.

Type of Griller

Advanced

Would you recommend this recipe? YES

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Cedar-Planked Chicken Thighs with Soy-Ginger Glaze

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