Cedar Plank Teriyaki Glazed Chicken

  • Prep Time
    90 mins (includes plank soaking time)
  • Cook Time
    25 mins
  • Difficulty
  • Servings
  • Ideal for
    • charcoal
    • gas
    • Q
    • pulse


Weber Firespice™ Cedar Planks

  • 6 skinless chicken thighsTeriyaki glaze
  • ½ cup Soy Sauce
  • ¼ cup Mirin
  • ¼ cup Sake
  • 1 tsp Sesame oil
  • 2 Tbsp Brown sugar
  • 2cm piece ginger, grated
  • 2 garlic cloves, crushed
  • 1 red long chili, diced finely


Step 1
Make the Teriyaki glaze by placing all the glaze ingredients into a small saucepan.

Step 2
Over a high heat on the stove top boil the glaze for 5 minutes or until it starts to thicken and reduce.

Step 3
Once reduced remove from the heat and set aside to cool completely.

Step 4
Soak the cedar plank for 60 minutes in cold water with a weight on top to stop it floating.

Step 5
Place the chicken thighs in a bowl and cover with the cooled glaze. Marinate the chicken for 30 minutes in the fridge.

Step 6
Once the cedar plank has finished soaking preheat your barbecue for direct cooking.

Step 7
Once the barbecue is preheated, place the cedar plank directly on the grill. Turn all burners to medium. Leave the plank on the grill for 5 minutes or until it starts to blacken and cinder..

Step 8
Flip the plank over so the charred side is facing up. Place your chicken thighs directly on the plank.

Step 9
Leave the burners on medium and cook the chicken for 20-25 minutes or until cooked through..