Plank-grilled chicken thighs

Plank-cooked fish has been all the rage for several years. Here’s an interesting switch, from “Weber’s Way to Grill” by Jamie Purviance.

Weber also has posted a video of the process. To see it, click HERE.

Prep time: 30 minutes
Way to grill: direct and indirect medium heat (350° to 450°F)
Grilling time: 30 to 50 minutes
Special equipment: 1 untreated cedar plank, 12 to 15 inches long and 1/2 to 3/4 inch thick, soaked in beer or water for at least 1 hour

Cedar-Planked Chicken Thighs with Soy-Ginger Glaze
Serves: 4 to 6

3/4 cup soy sauce
1/2 cup balsamic vinegar
1/2 cup brown sugar
1 tablespoon minced garlic
1 tablespoon minced fresh ginger
1 teaspoon crushed red pepper flakes
1/4 cup toasted sesame oil
10 skinless chicken thighs (with bone), 5 to 6 ounces each

1. To make the glaze, in a small, non-reactive saucepan over medium-low heat, combine the soy sauce, vinegar, and sugar. Cook until reduced by half, about 20 minutes. Remove from the heat and add the garlic, ginger, and red pepper flakes. Cool slightly and then whisk in the oil. Reserve 1/2 cup of the glaze for basting the chicken.
2. Put the thighs in a large bowl, pour in the glaze, and toss to coat. Refrigerate until you are ready to grill.
3. Prepare the grill for direct and indirect cooking over medium heat. Place the soaked plank over direct medium heat and close the lid. After 5 to 10 minutes, when the plank begins to smoke and char, turn the plank over.
4. Remove the thighs from the bowl and discard the glaze in the bowl. Arrange the thighs on the smoking plank and cook over direct medium heat, with the lid closed, for 5 to 10 minutes. Then move the plank over indirect medium heat and continue cooking, with the lid closed as much as possible, until the juices run clear, 20 to 30 minutes, basting occasionally with the reserved glaze during the last 10 to 15 minutes of
grilling time. Remove from the grill and baste with the glaze once more before serving.