Mustard & Brown Sugar Cedar Plank Chicken

This recipe, in the salmon version, holds a special place in my heart.  It’s one of my favorite ways to prepare salmon on the grill and also add great flavor to chicken breasts!  The chicken takes on the slightly sweet and smokey aromatics of the cedar wood and stays tender.  It’s an impressive way to turn the amateur griller into the king or queen of the coals.

Mustard & Brown Sugar Cedar Plank Chicken

  • Servings: 4-6
  • Difficulty: medium
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4 – 8 ounce chicken breasts

1/3 cup whole grain mustard

1/4 cup dark brown sugar, packed

1/2 tsp kosher salt

1 teaspoon cracked black pepper

cedar planks, soaked

Prepare cedar planks by soaking in water for 2 to 8 hours. Prepare charcoals to medium heat or preheat a gas grill to medium. In a small bowl, whisk mustard, sugar, salt and pepper until combined. Lay chicken breasts on the cedar planks. Spoon the glaze over the of the chicken breasts, making sure to leave extra on the upper middle of the breast.  (this will heat up and get runny while cooking)   Place the planks on the grill, close lid and cook for 20-30 minutes or until the internal temperature of the chicken reaches 165 degrees.  Times will vary depending on the size of your chicken breasts.  Do not open the grill more than a time or two as this will let the cedar smoke out.

For more recipe visit wineandhotdish.com!

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