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Cedar Planked Chicken Thighs with Soy Ginger Glaze

Print Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes

Ingredients
  

  • 2 pounds skinless boneless chicken thighs

For the glaze:

  • 3/4 cup low sodium soy sauce
  • 1/2 cup balsamic vinegar
  • 1/2 cup light brown sugar
  • 1 tablespoon minced garlic
  • 1 tablespoon minced fresh garlic
  • 1 teaspoon crushed red pepper flakes
  • 1/4 cup sesame oil
  • 2 cedar planks for grilling

Instructions
 

  • 1. Place cedar planks on baking sheet and cover with water. Place water glass or bowl on top of planks to prevent them from floating.
  • 2. Combine soy sauce, balsamic vinegar and brown sugar in small saucepan over medium-low heat. Cook for about 20 minutes or until reduced by half. Remove pan from heat and add garlic, ginger, and red pepper flakes. Let sit for 5 minutes. Whisk in sesame oil. Reserve 1/2 cup of glaze for basting chicken thighs.
  • 3. Place thighs in a large bowl and cover with the glaze, remembering to reserve 1/2 cup for later. Refrigerate chicken until you are ready to grill.
  • 4. Preheat grill to medium heat. Place cedar planks on grill, cover lid, and let sit for 5 minutes or until it starts smoking. Turn cedar plank over and add chicken thighs to cedar planks. Grill for 20 minutes or until chicken reaches an internal temperature of 165 degrees Fahrenheit. During last 5-10 minutes, baste chicken thighs with reserved glaze.
  • 5. Remove from grill and serve with rice.
  • Recipe adapted from Jamie Purviance His recipes are amazing!!