Quick Recipe Version (TL;DR)
Quick Ingredients
- 1 untreated cedar plank (about 6 x 12 inches)
- 2 lb boneless, skinless chicken thighs (about 6–8 thighs)
- 1/3 cup extra-virgin olive oil
- 2 lemons (zest of 1; 1/4 cup juice), plus 1 lemon cut into wedges for serving
- 4 garlic cloves, finely grated or minced
- 2 tsp dried oregano
- 1 1/2 tsp kosher salt
- 1/2 tsp freshly ground black pepper
- 2 tbsp chopped fresh parsley (for finishing)
Do This
- 1. Soak cedar plank in water for 1 hour (keep it submerged).
- 2. Whisk olive oil, lemon zest, lemon juice, garlic, oregano, salt, and pepper; toss with chicken.
- 3. Marinate chicken for 30 minutes (refrigerate if your kitchen is warm).
- 4. Preheat grill to 425°F and set up two-zone heat (one hot side, one cooler side).
- 5. Preheat plank on the grill 5 minutes total (3 minutes first side, 2 minutes after flipping) until lightly smoking.
- 6. Move plank to indirect heat, add chicken, close lid, and grill 22 minutes, or until 165°F internal.
- 7. For a light char, sear chicken directly on grates 45 seconds per side; rest 5 minutes, then finish with lemon wedges and parsley.
Why You’ll Love This Recipe
- Big flavor, minimal fuss: Lemon, garlic, and oregano do all the heavy lifting.
- Gentle smoky aroma: Cedar plank adds a subtle woodsy perfume without overpowering the chicken.
- Juicy and forgiving: The plank acts like a buffer, helping prevent overcooking.
- Weeknight-to-weekend flexible: Easy enough for dinner, impressive enough for guests.
Grocery List
- Produce: 3 lemons (2 for marinade + 1 for serving), 4 garlic cloves, fresh parsley
- Dairy: None
- Pantry: Extra-virgin olive oil, dried oregano, kosher salt, black pepper
- Meat: 2 lb boneless, skinless chicken thighs (or breasts)
- Grilling: 1 untreated cedar plank (about 6 x 12 inches)
Full Ingredients
For the cedar-plank grilled chicken
- 1 untreated cedar plank (about 6 x 12 inches)
- 2 lb boneless, skinless chicken thighs (about 6–8 pieces)
For the lemon-herb marinade
- 1/3 cup extra-virgin olive oil
- 1 tsp finely grated lemon zest (zest of 1 medium lemon)
- 1/4 cup fresh lemon juice (from 1–2 lemons)
- 4 garlic cloves, finely grated or minced
- 2 tsp dried oregano
- 1 1/2 tsp kosher salt
- 1/2 tsp freshly ground black pepper
To finish and serve
- 1 lemon, cut into wedges (for squeezing at the end)
- 2 tbsp chopped fresh parsley
Step-by-Step Instructions
Step 1: Soak the cedar plank
Place 1 cedar plank in a rimmed sheet pan or a large baking dish and cover completely with water. Let it soak for 1 hour.
If the plank tries to float, weigh it down with a heavy plate or a can. Soaking helps slow down burning so the plank perfumes the chicken with a gentle cedar aroma.
Step 2: Mix the lemon-herb marinade
In a medium bowl, whisk together:
1/3 cup olive oil, 1 tsp lemon zest, 1/4 cup lemon juice, 4 minced garlic cloves, 2 tsp dried oregano, 1 1/2 tsp kosher salt, and 1/2 tsp black pepper.
You’re aiming for a bright, punchy marinade that clings to the chicken and stays flavorful even with the cedar smoke.
Step 3: Marinate the chicken
Add 2 lb boneless, skinless chicken thighs to the marinade and toss until every piece is well coated. Cover and marinate for 30 minutes.
If your kitchen is warmer than about 70°F, marinate in the refrigerator. If refrigerated, set the chicken on the counter for 10 minutes before grilling so it cooks more evenly.
Step 4: Preheat the grill and set up two-zone heat
Preheat a gas or charcoal grill to 425°F. Create two zones:
- Direct heat: one side hot (for preheating the plank and quick charring)
- Indirect heat: one side cooler (for most of the cooking on the plank)
Clean and oil the grates lightly (a folded paper towel dipped in neutral oil works well; keep it away from flare-ups).
Step 5: Preheat the cedar plank on the grill
Drain the soaked plank and pat the top surface lightly with a towel (it can be damp; you just don’t want puddles). Place it on the grill over direct heat, close the lid, and heat for 3 minutes.
Flip the plank and heat for 2 minutes more, until you smell a toasty cedar aroma and see light wisps of smoke. If the plank catches fire, move it to indirect heat immediately and close the lid to tame flames.
Step 6: Grill the chicken on the plank (gentle smoke and juicy texture)
Move the plank to the indirect-heat side of the grill. Arrange the chicken thighs on the plank in a single layer with a little space between pieces.
Close the lid and grill for 22 minutes, keeping the grill close to 425°F. At the halfway point (11 minutes), rotate the plank 180 degrees for even cooking.
The chicken is done when the thickest piece reaches an internal temperature of 165°F on an instant-read thermometer.
Step 7: Add a light char, then rest and finish with lemon and herbs
For the “finished over a flame” look and flavor, transfer the chicken from the plank directly onto the grill grates over direct heat and sear for 45 seconds per side.
Move the chicken to a platter and rest for 5 minutes. Sprinkle with 2 tbsp chopped parsley and finish with a generous squeeze of fresh lemon wedges right before serving.
Pro Tips
- Use an instant-read thermometer: Cedar plank grilling is gentle, but chicken thickness varies. Pull at 165°F for safety and juiciness.
- Don’t skip the two-zone setup: Indirect heat is what keeps the plank from burning up while the chicken cooks through.
- Prevent sticking on the plank: Make sure there’s enough oil in the marinade coating the chicken, and avoid moving the chicken around too early.
- Control flare-ups: Keep the lid closed as much as possible. If flames appear, slide the plank to a cooler spot and close the lid.
- Chicken breast timing (if using): Boneless, skinless breasts (6–8 oz each) typically take 18 minutes on the plank at 425°F, then the same 45 seconds per side for charring (still cook to 165°F).
Variations
- Mediterranean twist: Add 1 tsp Dijon mustard to the marinade and finish with crumbled feta and sliced cucumbers.
- Spicy lemon-herb: Add 1/2 tsp crushed red pepper flakes to the marinade and finish with extra black pepper.
- Rosemary-limon: Swap oregano for 1 tbsp finely chopped fresh rosemary and add an extra 1 tsp lemon zest for a sharper citrus pop.
Storage & Make-Ahead
Refrigerate leftover chicken in an airtight container for up to 4 days. Reheat gently (covered) in a 325°F oven for about 12 minutes, or until hot throughout, to avoid drying it out.
Make-ahead option: mix the marinade up to 24 hours in advance and refrigerate. You can also marinate the chicken for up to 8 hours (refrigerated), but for the brightest lemon flavor and best texture, aim for the 30-minute marinade in the main recipe.
Freezing: freeze cooked chicken for up to 2 months. Thaw overnight in the refrigerator before reheating.
Nutrition (per serving)
Approximate (based on 4 servings): 420 calories, 34 g protein, 3 g carbs, 28 g fat, 1 g fiber, 1 g sugar, 650 mg sodium.
