Plank-grilled chicken with honey, mustard, horseradish glaze

I recently ordered some new cedar grilling planks from Northwest Plank Company and wanted to test them out (quick tip: the grilling planks you can buy at home improvement and other retail stores are grossly over-priced: NW Plank sells 20 individual serving-size planks for $20; at the retail stores you’ll buy three for $8).

Tonight’s meal was a quick and simple preparation of boneless, skinless chicken thighs, which I prefer for some applications over chicken breasts because they have more fat (fat = flavor) and tend to cook up juicier than the breasts.

What you’ll need for two people:

  • Four boneless, skinless chicken thighs (about 1 pound total)
  • 1/2 cup horseradish mustard (I used a horseradish mustard we picked up in Amish country; if you can’t find that, mix in 1 teaspoon prepared horseradish with the 1/2 cup of mustard)
  • 1/4 cup honey (I used Desert Blossom Honey from Trader Joe’s)
  • Two small cedar grilling planks, or one large plank

What to do:

  1. Soak the cedar planks in tap water for at least an hour to cut down on burning.
  2. Preheat your grill (gas or charcoal) to medium, between 350-400 degrees Fahrenheit.
  3. Whisk the mustard and honey together.
  4. Remove the planks from the water and dry off the top (the smooth side). You can do this by either plopping the smooth side down on the grill for 30 seconds, or running a creme brulee torch over the top. Never set the chicken on a wet plank surface.
  5. Set the chicken pieces on the cedar planks and spoon the mustard-honey glaze over the top.
  6. Grill the planks on a medium grill for 35 minutes, or until the chicken is cooked through. If the edges of your planks start on fire, spray the edges with water.
  7. Remove the chicken from the planks and rest under aluminum foil for 5 minutes before serving.

Related posts:

  1. Plank Grilling
  2. Panko-breaded chicken breast with honey-mustard sauce
  3. Veggies on the Grill and Radishes Two Ways
  4. Fresh take on grilled corn: Tequila
  5. Take that, Double Down.

About the Author

Owner of a graphic design firm specializing in magazine design and wannabe chef. Former resident of Belgium, the United Kingdom and...North Dakota.