Anything grilled on a cedar plank is fun to eat, but these Asian-style soy ginger marinated chicken thighs are just delicious.
It’s a winning flavour combination, as the marinade of soy sauce and ginger creates a savoury and slightly sweet profile that complements the natural richness of chicken thighs. The cedar plank adds a subtle smokiness and woodsy flavour that enhances the dish.
While you soak the Cedar planks, you can get the glaze together. The chicken doesn’t have to marinade long.
This yummy dish can be served with a variety of sides, from simple salads to grilled vegetables or rice, making it suitable for different dining preferences and any occasion.
Prep Time: 20 mins
Cook Time: 55 mins
Total Time: 1 hr 15 mins
Servings: 2 thighs per person
Step 1:
Soak the cedar planks in water for at least 1 hour.
Step 2:
In a saucepan, combine the soy sauce, vinegar, brown sugar, and garlic. Bring to a boil then lower the heat and gently simmer, stirring occasionally, until reduced by half and thick. That should take about 15 minutes. Remove from the heat, stir in the honey, sesame oil, ginger, and red pepper flakes. Let it cool for a few minutes. Reserve ½ cup for later.
Step 3:
Put the chicken thighs in a mixing bowl or baking pan and cover with the marinade, making sure the thighs are submerged as much as possible. Refrigerate until it’s time to grill.
Step 4:
Prepare your grill for direct and indirect heat and preheat to medium (about 200 degrees).
Step 5:
Place the cedar planks over direct heat, close the lid, and grill them for 10 minutes or until they start to smoke.
Step 6:
Flip the planks over and place on the indirect side of the grill. Put 4 thighs on each plank. Discard the marinade. Cover the grill and cook for 15 minutes. Glaze with the reserved marinade and cook for another 15 minutes or until they reach an internal temperature of 165 degrees, glazing every few minutes.
Step 7:
Sprinkle with sesame seeds and serve.
