Cedar planked chicken thighs with a soy-ginger glaze. I was given some cedar planks several weeks ago and didn't really want to use them on the old stand-by salmon dish. But by a strange twist of fate, I received this recipe in an email from the Weber folks. It sounded pretty tasty so what the hey!
Soy sauce, balsamic and brown sugar reduction with fresh minced garlic and ginger and a healthy dose of red pepper flakes. Whisked in some sesame oil, reserved a half cup for basting and marinated the skinless bone-in thighs in the fridge for a couple hours with the rest of the reduction. Soaked a cedar plank in the sink for a couple hours at the same time the chicken was marinating.
Set the plank directly over the coals until it started to smoke pretty good. Then flipped it, put the chicken on the plank and cooked them covered for ten minutes. Then I moved the plank to the opposite side of the grill and left them alone for twenty, basted them and cooked ten more minutes. The recipe recommended a final basting before serving but I left that up to the individual if they wanted extra flavor. If you've never cooked with a smoking cedar plank, the smells are fantastic.
Have a great week everyone and stay cool! Gonna be a hot one.
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