Soy Ginger Cedar Plank Chicken Thighs
If you’ve never grilled on cedar wood planks before, you’re in for a treat. People have been cooking on wood planks for a long, long time – and once you try it for yourself you’ll see why! Cedar planks impart a deep, woody, smoked flavor into the food that’s cooked on it and it keeps the food moist, too. You can cook vegetables and meats on cedar planks for equally delicious results. Here I’ve made Soy Ginger Cedar Plank Chicken Thighs, a delicious gluten-free main dish that has just the right amount of savory, sweet, and salty flavors.
To make this recipe gluten-free, you have to make sure to use gluten-free soy sauce. I used San-J gluten-free tamari soy sauce. The remaining ingredients are naturally gluten free, but it never hurts to double check labels!
Check out more gluten-free grilling recipes.
Soy Ginger Cedar Plank Chicken Thighs
Ingredients
- 2 cedar planks
- ½ cup San-J gluten-free tamari soy sauce
- ½ cup balsamic vinegar
- ½ cup brown sugar
- 1 tablespoon finely minced garlic
- ¼ cup honey
- 2 tablespoons sesame oil
- 2 tablespoons grated fresh ginger
- ¾ teaspoon red pepper flakes
- 8 boneless skinless chicken thighs
- 1 tablespoon white sesame seeds
Instructions
- Soak the cedar planks in water for at least 1 hour.
- In a deep 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, about 15 minutes. Remove from the heat, stir in the honey, sesame oil, ginger, and red pepper flakes. Let cool for a few minutes. Reserve ½ cup for later.
- 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 time to grill.
- Prepare grill for direct and indirect heat and preheat to medium (about 400 degrees).
- Place the cedar planks over direct heat, close the lid, and grill them for 10 minutes or until they start to smoke.
- Flip them 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.
- Sprinkle with sesame seeds and serve.
Nutrition
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