Cedar Plank Grilled Chicken with a Lime Soy Glaze (Just 5 Easy Steps)

Are you looking to be more adventurous with your cooking?

Why not try my EPIC cedar-planked chicken for size!

It adds a delicious smoky flavor in less than 15 minutes (why quicker than getting your smoker fired up!)

You can also use your plank for grilled plank salmon, whitefish, and even shrimp!

But your hear to learn how to master chicken, so let’s get started!

Why Grill With Planks?

Plank cooking has been around for a while and was a common cooking method of the Native American tribes for centuries.

There are many benefits when it comes to cooking with planks: 

  • Keeps meat moist during grilling
  • Gives an incredible smoky flavor
  • Can be used in the oven
  • Easy to clean

Planks are also reusable. Depending on their thickness, they could be used for two or three more grill sessions before being discarded and replaced. 

Wood Plank Flavors

There are so many plank flavors out there. These are just a few: 

  • Alder
  • Cherry
  • Cedar
  • Maple
  • Hickory
  • Red Oak 

All of these flavors are all incredible and they give a unique, smoky touch to your meat.  

But believe me when I tell you that the VIP of plank flavors is cedar. I think it gives the best smoky flavor

Cedar grilling planks also help keep the meat moist, especially when the plank is pre-soaked and used as a form of indirect cooking. 

How to Soak Your Plank

You need to pre soaking your planks before grilling. 

Soaking enhances the flavors of the wood and helps keep the meat moist. This in turn makes your meat even more flavourful! 

Soaking your planks isn’t rocket science: all you need to do is soak your planks in water or any other flavored liquid like beer or wine for at least 1-2 hours.

Make sure your plank is fully immersed by using something heavy to hold your plank down.

What You Need for Cedar Plank Chicken

Ingredients

  • 5 – 8 skinless chicken breasts (bone-in)
  • 3 – 4 tablespoons olive oil (for lubrication)
  • 2 cedar planks

For the Dry Rub

  • 1/2 tablespoon onion powder
  • 1/2 tablespoon garlic powder
  • 1 tablespoon chili powder
  • 1/2 tablespoon kosher salt
  • 1/2 tablespoon ground cumin
  • 1 tablespoon paprika powder

For the Glaze

  • 2/3 cup brown sugar
  • 1/2 cup wine vinegar
  • 3 tablespoons olive oil
  • 5 tablespoons soy sauce
  • 2 tablespoons lime juice
  • 1 teaspoon black pepper (optional)

Cedar Plank Chicken Breast Recipe

Now that you know pretty much everything about planks, let’s go into our recipe. 

This cedar planked chicken is super easy to make! We don’t need anything too fancy or overly complicated now, do we?

What you’re going to need is your meat – chicken breast, thighs, legs, or even a whole spatchcock chicken – your choice. You’ll also need two untreated cedar planks measuring 14 x 7 inches, 1/2 or 3/4 inch thick. You can use a charcoal or gas grill.

Cooking Method

Step 1: Soak each cedar grilling plank in water, apple juice, or beer for 1 – 2 hours. Make sure they remain submerged by placing a weight on them.

Step 2: Prepare glaze by mixing all ingredients and place in the fridge. Mix all dry rub ingredients in a bowl. Brush chicken with olive oil and apply spice rub on the chicken breasts. Refrigerate until ready for the grill.

Step 3: Preheat your gas or charcoal grill to medium heat, 325 – 375°F

Step 4: Remove planks from water and place on grill on direct heat. Cover lid and heat plank until it starts to smoke (about 8 – 10 minutes). Keep a bottle of water handy in case your plank catches fire.

Step 5: Open lid, place seasoned chicken on planks. Close the lid and smoke on indirect heat for 5 – 10 minutes.

Step 6: Brush the glaze on the chicken and cook for ten more minutes.

Step 7:  Apply glaze mix once more and smoke for 5 – 10 more minutes or until chicken reaches an internal temperature of 165 – 175°F.

Step 8: Take plank and chicken off the heat. Rinse planks with water for future use.

Step 9: Allow chicken to rest for 5-10 minutes before slicing, and serving.

Step 10: Serve with any side dish you choose: with rice or steamed vegetables, in salads, pasta sauce, etc. Enjoy with friends!

Cedar Plank Grilled Chicken with a Lime Soy Glaze

Want juicy, succlent smokychicken without the hassle of using a smoker? My cedar planked chicken recipe willl blow up your taste bud apart, esepcially with it stickly and sweet lime soy glaze!
Prep Time30 mins
25 mins
Total Time55 mins
Course: Appetizer, main, Main Course
Cuisine: American, Barbecue, bbq, dinner, grill, lunch
Servings: 3 servings
Calories: 344kcal
Author: Charlie
Cost: 8

Equipment

  • 1 Grill can be a gas grill , pellet grill or electric

Ingredients

  • 5-8 pounds chicken breasts bone-in
  • 3-4 tablespoons olive oil for lubrication
  • 2 whole cedar planks

For the Dry Rub

  • 1/2 tablespoon onion powder
  • 1/2 tablespoon garlic powder
  • 1 tablespoon chili powder
  • 1/2 tablespoon kosher salt
  • 1/2 tablespoon ground cumin
  • 1 tablespoon paprika powder

For the Glaze

  • 2/3 cup brown sugar
  • 1/2 cup wine vinegar
  • 3 tablespoons olive oil
  • 5 tablespoons soy sauce
  • 2 tablespoons lime juice
  • 1 teaspoon black pepper optional

Instructions

  • Soak each cedar grilling plank in water, apple juice, or beer for 1 – 2 hours. Make sure they remain submerged by placing a weight on them.
  • Mix all dry rub ingredients in a bowl. Brush chicken with olive oil and apply spice rub on the chicken breasts. Refrigerate until ready for the grill.
  • Prepare glaze by mixing all ingredients and keep half of this mixture in the fridge for later use.
  • Preheat your gas or charcoal grill to medium heat, 325 – 375°F
  • Remove planks from water and place on grill on direct heat. Cover lid and heat plank until it starts to smoke (about 8 – 10 minutes). Keep a bottle of water handy in case your plank catches fire.
  • Open lid, rub planks with oil and place seasoned chicken on planks. Close the lid and smoke on indirect heat for 5 – 10 minutes.
  • Brush the glaze on the chicken and cook for ten more minutes.
  • Apply glaze mix once more and smoke for 5 – 10 more minutes or until chicken reaches an internal temperature of 165 – 175°F.
  • Take plank and chicken off the heat. Rinse planks with water for future use.
  • Allow chicken to rest for 5-10minutes before slicing, and serving.
  • Serve with any side dish you choose: with rice or steamed vegetables, in salads, pasta sauce, etc. Enjoy with friends!

Finally

It’s a wrap, everyone! Try out my cedar plank grilled chicken recipe, and let me know what you think.

By the way, you can tweak the recipe a bit to suit your tastes.

For instance, you can skip the dry rub and glaze and go for the classic salt, pepper, and maybe some fresh thyme; if you’d like to avoid all things spicy.

You may also decide to go gluten-free by swapping the soy sauce for Worcestershire sauce or coconut aminos. Go crazy!

Smoke On!

Charlie

Author: Charlie Reeves
Hi, I’m Charlie, I am head taste tester at Simply Meat Smoking! I love it grilling, smoking, and getting out in the yard with the kids! The family also love to test all my recipes (especially my EXTRA CRISPY pulled pork, smoky pork loin, and ANY SEAFOOD I grill)

You will usually find me playing with the kids, perfecting my brisket bark, or sipping beers with boys around the fire. Can’t wait to share all my delicious smoking and grilling adventures with you!

You can read more on our About Us page.

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