Cedar-Planked Chicken Thighs with Soy-Ginger Glaze - | Grilling with Rich Cedar-Planked Chicken Thighs with Soy-Ginger Glaze -


Posted By: Richard Wachtel
Published: May 1, 2017


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Cedar-Planked Chicken Thighs with Soy-Ginger Glaze

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May 1, 2017

Directions

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

2In 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.

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

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

5Place 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.

6Remove 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.

[Editors Note: Make sure that you check the temperature of your chicken using an Insta-Read Thermometer]

 

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

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

Chicken

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

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