Originally showcased by the popular Steamy Kitchen on TLC, this recipe has captured the hearts of home cooks and grilling enthusiasts alike. It skillfully blends the ancient technique of plank cooking with a modern, irresistible flavor profile. Join us as we dive deep into the art of making this mouth-watering dish, ensuring every bite is tender, moist, and bursting with delightful tastes.

The Ancient Art of Plank Cooking: Why It’s a Game-Changer for Chicken

Plank cooking is more than just a grilling method; it’s a culinary tradition. Dating back centuries, particularly among Native American tribes, this technique involves cooking food on a water-soaked wooden plank. As the plank heats on the grill, it slowly releases steam and aromatic smoke, infusing the food with a delicate, earthy flavor while keeping it incredibly moist. For chicken, which can easily dry out on a hot grill, plank cooking is a revelation, ensuring succulent results every time.

Key Advantages of Grilling on a Cedar Plank:

• Superior Moisture Retention: The plank acts as a buffer between the direct heat of the grill and the chicken. This gentle, indirect cooking environment prevents the chicken from drying out, leaving it exceptionally juicy and tender.
• Distinct Smoky Flavor: As the plank slowly chars and smokes, it imparts a beautiful, subtle woody flavor to the chicken. Cedar, in particular, offers a sweet and slightly spicy aroma that perfectly complements the soy and citrus.
• Even Heat Distribution: The wood plank helps to distribute heat evenly across the chicken, minimizing hot spots and ensuring a uniform cook throughout.
• Impressive Presentation: Serving the chicken directly on the plank creates a rustic and elegant presentation that is sure to be a conversation starter and elevate any meal.
• Reduced Flare-Ups: The plank protects the chicken from direct flame, significantly reducing the chance of flare-ups caused by dripping fats, leading to cleaner grilling.

Choosing the right plank is crucial. Always opt for untreated, food-grade cedar planks, readily available at most grocery stores or barbecue specialty shops. Ensure they are thick enough (typically around 1/2 to 3/4 inch) to withstand the grilling process without burning too quickly.

Crafting the Irresistible Soy Citrus Marinade

The secret to this chicken’s extraordinary flavor lies in its vibrant and well-balanced marinade. This isn’t just a simple mix; it’s a symphony of savory, sweet, and tangy notes designed to penetrate the chicken deeply, tenderize its fibers, and infuse every mouthful with an explosion of taste. The marriage of umami-rich soy sauce with bright, acidic citrus creates a universally appealing flavor profile that is both exotic and comforting.

The Stars of the Marinade:

• Low-Sodium Soy Sauce: Forms the savory, umami-rich base. Using low-sodium allows you to control the saltiness more precisely and prevents the chicken from becoming overly salty.
• Fresh Orange Juice: Provides a natural sweetness and a delicate fruity tang. Its mild acidity helps to tenderize the chicken without overpowering it.
• Fresh Lemon or Lime Juice: Adds a sharp, refreshing zest that brightens the entire marinade. Its higher acidity further aids in tenderization and balances the richness of the soy.
• Honey or Brown Sugar: Essential for balancing the acidity and saltiness. It also contributes to a beautiful caramelization on the chicken’s surface as it cooks.
• Fresh Garlic: An indispensable aromatic, minced garlic provides a pungent, savory depth that is foundational to many Asian-inspired dishes.
• Fresh Ginger: Grated ginger introduces a warm, subtly spicy, and incredibly fragrant note that pairs perfectly with both citrus and soy, adding complexity.
• Toasted Sesame Oil: A small amount of this highly aromatic oil delivers a distinct nutty flavor and fragrance, tying all the Asian elements of the marinade together harmoniously.
• Black Pepper & Red Pepper Flakes (Optional): Freshly ground black pepper adds a subtle spice, while red pepper flakes can be included for those who enjoy a little kick of heat.

The magic of this marinade lies in its ability to break down the chicken’s proteins just enough to allow the flavors to seep deep within. For optimal results, aim to marinate your chicken for at least 2 to 4 hours. If time permits, an overnight soak (up to 8-12 hours) in the refrigerator will yield even more intensely flavored and tender chicken. However, avoid marinating for much longer than 12 hours, as the strong acids from the citrus can start to “cook” the chicken, leading to a mushy texture.

Essential Tools for Your Planked Chicken Adventure

Before you embark on your grilling journey, ensure you have all the necessary equipment at hand:

• Food-Grade Cedar Planks: The star of the show. Have at least two on hand if you’re cooking a standard pack of chicken.
• Grill: A gas or charcoal grill capable of maintaining a consistent medium-high heat.
• Meat Thermometer: Absolutely crucial for ensuring the chicken reaches a safe internal temperature of 165°F (74°C). This is a non-negotiable tool for poultry.
• Long-Handled Tongs: For safely placing, turning, and removing the chicken and planks from the hot grill.
• Basting Brush (Optional): Useful for applying extra marinade (ensure it hasn’t touched raw chicken) or juices during cooking for added flavor and moisture.
• Shallow Dish or Large Ziploc Bag: For marinating the chicken effectively and without mess.
• Spray Bottle with Water: A useful safety tool to quickly douse any excessive plank flare-ups.

Step-by-Step Guide: Crafting Your Soy Citrus Planked Chicken

Follow these detailed instructions to create a perfectly cooked, intensely flavorful meal that will undoubtedly become a new favorite.

Ingredients:

• 2 lbs boneless, skinless chicken breasts or thighs (about 4-6 pieces)
• 2 untreated, food-grade cedar planks
• For the Marinade:
  • 1/2 cup low-sodium soy sauce
  • 1/4 cup fresh orange juice (from 1 medium orange)
  • 2 tablespoons fresh lemon or lime juice (from 1 small lemon/lime)
  • 1 tablespoon honey or light brown sugar
  • 2-3 cloves garlic, minced finely
  • 1 tablespoon fresh ginger, grated or very finely minced
  • 1 teaspoon toasted sesame oil
  • 1/4 teaspoon freshly ground black pepper
  • Optional: Pinch of red pepper flakes for heat
• Fresh cilantro, chopped green onions, or sesame seeds for garnish
• Lemon or orange wedges for serving

Instructions:

1. Soak the Cedar Planks: Submerge your cedar planks completely in water. You might need to weigh them down with a plate or a heavy object to keep them fully underwater. Soak for a minimum of 1-2 hours, and ideally up to 4 hours. This essential step prevents the planks from burning quickly and allows them to generate the flavorful steam that cooks the chicken so beautifully.
2. Prepare the Chicken: If using chicken breasts, consider lightly pounding them to an even thickness of about 3/4 inch. This promotes uniform cooking, ensuring no part of the breast is undercooked or overcooked. Pat the chicken pieces dry with paper towels; a dry surface helps the marinade adhere better.
3. Whisk the Marinade: In a medium-sized bowl, combine the soy sauce, orange juice, lemon/lime juice, honey or brown sugar, minced garlic, grated ginger, toasted sesame oil, black pepper, and optional red pepper flakes. Whisk vigorously until the honey or sugar is fully dissolved and all ingredients are well incorporated.
4. Marinate the Chicken: Place the prepared chicken pieces into a large Ziploc bag or a non-reactive shallow dish. Pour the entire marinade over the chicken, ensuring each piece is thoroughly coated. Seal the bag or cover the dish and refrigerate for at least 2 hours. For deeper flavor, marinate for 4-6 hours, or even overnight (up to 12 hours max) for the most intense taste.
5. Preheat Your Grill: About 15-20 minutes before you’re ready to cook, preheat your grill to a medium-high temperature, aiming for approximately 375-400°F (190-200°C). For a gas grill, light all burners. For a charcoal grill, arrange the coals for a two-zone setup, creating a direct and indirect heat zone.
6. Prepare for Grilling: Remove the soaked cedar planks from the water and lightly blot any excess water from their surface. Take the chicken out of the refrigerator and remove it from the marinade. Discard any remaining marinade that has been in contact with raw chicken to prevent cross-contamination.
7. Grill the Chicken on the Plank:
   • Arrange the marinated chicken pieces directly on top of the soaked cedar planks.
   • Place the planks with the chicken onto the grill grates. If using a gas grill, start them over direct heat for about 5-7 minutes until the plank begins to smoke heavily and the edges slightly char. Then, move the planks to indirect heat. If using a charcoal grill, place them directly over the cooler, indirect heat zone from the start, or briefly over direct heat if you desire a more pronounced initial smoke.
   • Close the grill lid. Cook for approximately 20-30 minutes, or until the chicken reaches a safe internal temperature of 165°F (74°C) when checked with a meat thermometer at its thickest part.
   • Monitor the planks closely. If a plank flares up excessively (catches fire vigorously), use your spray bottle filled with water to quickly douse the flames. A gentle charring and steady smoke are what you’re looking for, not a roaring fire.
8. Rest and Serve: Once the chicken is cooked to perfection, carefully remove the planks (with the chicken still on them, if desired for presentation) from the grill using sturdy tongs. Let the chicken rest for 5-10 minutes on the plank before slicing or serving. This resting period allows the juices to redistribute throughout the meat, ensuring an even more tender and flavorful result.
9. Garnish and Enjoy: Garnish your beautiful Soy Citrus Planked Chicken with freshly chopped cilantro, green onions, or a sprinkle of sesame seeds. Serve immediately with extra lemon or orange wedges on the side for an added burst of freshness.

Expert Tips for Planked Chicken Perfection

To ensure your Soy Citrus Planked Chicken is nothing short of magnificent, keep these expert tips in mind:

• Soaking is Non-Negotiable: Don’t ever skip or shorten the plank soaking time. An under-soaked plank will ignite into flames rather than smolder and impart flavor.
• Mind Your Heat: Maintain a consistent medium-high grill temperature. Too hot, and the plank will burn too fast; too cool, and the chicken will take too long to cook, potentially drying out.
• Trust Your Thermometer: Visual cues can be misleading. A reliable meat thermometer is your best friend for poultry. Chicken must reach 165°F (74°C) to be safely consumed.
• Experiment with Wood: While cedar is classic, you can try other fruit woods like apple or cherry planks for different flavor profiles. Each wood imparts a unique smoky essence.
• Consider Chicken Thighs: Boneless, skinless chicken thighs are an excellent alternative to breasts for plank cooking. Their higher fat content helps them remain incredibly juicy and forgiving, even if slightly overcooked. Adjust cooking time slightly if using thicker thighs.
• Don’t Be Afraid of a Little Char: A bit of charring on the underside of the plank is desired as it produces the smoke. If the flames become too aggressive, move the plank to a cooler part of the grill or use your water spray bottle.
• Flavor Boost: For an extra layer of flavor, you can brush the chicken with a fresh batch of marinade (not the one used for raw chicken) during the last 5-10 minutes of cooking.

Serving Suggestions to Complete Your Meal

This Soy Citrus Planked Chicken is a star on its own, but it truly shines when paired with complementary sides. Here are some suggestions to round out your delicious meal:

• Fluffy Jasmine Rice: A classic pairing, the rice readily absorbs the chicken’s flavorful juices and moisture.
• Steamed or Grilled Asparagus: Simple, fresh green vegetables like asparagus or green beans offer a crisp contrast. Lightly grilling them adds another layer of smoky flavor.
• Asian-Inspired Coleslaw: A crunchy, vibrant coleslaw with a sesame-ginger dressing provides a refreshing counterpoint to the warm chicken.
• Sautéed Bok Choy: Lightly sautéed bok choy with garlic and a touch of soy sauce complements the Asian flavor profile beautifully.
• Quinoa Salad: For a healthier option, a chilled quinoa salad tossed with fresh herbs, cucumber, and a light vinaigrette can be an excellent choice.

Why This Recipe Will Become Your Favorite Grilling Go-To

The Soy Citrus Planked Chicken is more than just a recipe; it’s an invitation to experience grilling in a fresh and exciting way. It delivers on every promise: tender, succulent chicken, infused with a harmonious blend of smoky, savory, and tangy flavors. The relatively simple preparation belies the impressive results, making it perfect for both casual weeknight dinners and special gatherings. It’s a healthy, flavorful, and incredibly satisfying dish that pushes the boundaries of traditional chicken recipes. So, gather your ingredients, soak your planks, fire up the grill, and prepare to embark on a culinary adventure that will undoubtedly leave a lasting impression.