The trick is to smoke the meat and not make the meat smoke

CEDAR-PLANKED CHICKEN THIGHS WITH SOY-GINGER GLAZE

  Date: August 09, 2009
  Favorite: Poultry
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Info
I discovered this recipe from WEBER'S WAY TO GRILL when I was looking for recipes for CEDAR-PLANKED SALMON. It looked so good that when I made my run to get the salmon I got the bone-in chicken thighs too. You remove the skin and coat the chicken with an Asian influenced marinade, which you also reserve and use as a glaze during grilling. To cook this meal you take the cedar plank which had been soaking in beer and put it on the grill over direct medium heat. When it begins to smolder you flip it over and add the chicken to the now charred side of the cedar plank. You continue cooking over direct medium heat for another 10 minutes. After this I turned off the burners under the chicken and cooked it for another 30 minutes using indirect medium heat. During the last 15 minutes I glazed it 3 times. Truth be told I enjoyed this chicken even more than the excellent Cedar-Planked Salmon I made earlier in the week. It had a great Asian influenced flavor, which was similar to Peking duck.
Recipe Source:
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Meathead
Weber's Way to Grill:
Cedar - Planked Chicken Thighs w/ Soy-Ginger Glaze - Page 153.
Grill:
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Kenmore Elite Gas Grill

Indirect Grilled on Cedar Plank:

Using Kenmore Elite Gas Grill
Gear:
  • Cedar Grilling Plank
  • SR 19" Locking Tongs