Tender Cedar Plank Grilled Chicken Recipe Easy Honey Mustard Glaze for Perfect BBQ

Introduction

“You gotta try this, it really changes the game,” my neighbor Mark said one humid Saturday afternoon, holding up a slightly charred cedar plank with a golden, glistening chicken resting on top. I was halfway through setting up my own grill, skeptical but curious. Mark isn’t exactly a barbecue guru—he’s more of the “throw some burgers on and call it dinner” type. But that day, as the sweet smell of honey mustard mingled with the smoky cedar drifted over the fence, I knew I was in for something special. Honestly, the way the chicken came out tender, juicy, and packed with that subtle smoky aroma was a happy surprise. I mean, who expects such magic from a simple plank and a quick glaze?

That afternoon ended with me scribbling down the recipe on a crumpled napkin while Mark cleaned up his grill. You know that feeling when a dish sticks with you—not just because it tastes good but because it reminds you of a moment? That’s exactly what this tender cedar plank grilled chicken with honey mustard glaze does. Maybe you’ve been there, standing by the grill, waiting for the perfect bite that makes the wait worthwhile. This recipe has become my go-to for summer barbecues, casual dinners, and when I want something that impresses without the fuss. Let me tell you, once you try this, the way you grill chicken might just change forever.

Why You’ll Love This Recipe

Having tested this recipe through multiple backyard cookouts and family dinners, I can confidently say it hits all the right notes. Here’s why it’s become a favorite around my table:

• Quick & Easy: The whole process takes under 45 minutes, making it perfect for busy weeknights or spontaneous weekend barbecues.
• Simple Ingredients: No need for fancy spices or hard-to-find items—you probably already have everything in your pantry.
• Perfect for Outdoor Gatherings: Whether it’s a casual cookout or a holiday weekend, this grilled chicken brings people together.
• Crowd-Pleaser: The honey mustard glaze adds just the right balance of tangy sweetness that both kids and adults love.
• Unbelievably Tender: The cedar plank method infuses a subtle smoky flavor and keeps the chicken moist and juicy.

This isn’t just another grilled chicken recipe. The cedar plank technique brings a depth of flavor that you won’t find in your usual grill marks. Plus, the honey mustard glaze is a perfect marriage of sweet and tangy that’s not overpowering but utterly addictive. Honestly, after the first bite, you might find yourself closing your eyes and savoring every morsel—this recipe has that kind of soul.

What Ingredients You Will Need

This recipe calls for straightforward, wholesome ingredients that come together to create a flavor-packed dish without any fuss. Most are pantry staples, but the cedar plank and fresh honey mustard glaze set it apart.

• Chicken: 4 boneless, skinless chicken breasts (about 1.5 pounds / 680 grams)
• Cedar Plank: One untreated cedar plank (soaked in water for at least 1 hour to prevent burning)
• For the Honey Mustard Glaze:
• 3 tablespoons honey (raw or wildflower honey recommended for richer flavor)
• 2 tablespoons Dijon mustard (I prefer Maille for its smooth texture)
• 1 tablespoon whole grain mustard (adds subtle texture and tang)
• 1 tablespoon apple cider vinegar (balances the sweetness)
• 1 teaspoon smoked paprika (optional, for a mild smoky kick)
• 1/2 teaspoon garlic powder
• Salt and freshly ground black pepper to taste
• For the Chicken Marinade:
• 2 tablespoons olive oil (extra virgin for best aroma)
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• Optional Garnish: Fresh chopped parsley or thyme for a pop of color and freshness

Tip: If you want a gluten-free option, double-check your mustard labels as some brands contain gluten. Also, in a pinch, you can substitute chicken thighs for breasts if you prefer darker meat with a bit more fat and flavor.

Equipment Needed

• Charcoal or gas grill with a lid (for indirect grilling)
• Untreated cedar plank, approximately 12″ x 6″ (soaked in water for at least an hour)
• Measuring spoons
• Small mixing bowl (for glaze)
• Basting brush
• Tongs or a spatula (for flipping chicken)
• Meat thermometer (to check for doneness)

If you don’t have a cedar plank, a cast iron grill pan with a lid works as a decent alternative but you’ll miss out on that signature smoky cedar aroma. For soaking the plank, I usually fill a shallow tray with water and weigh the plank down with a heavy can to keep it submerged—works like a charm!

Preparation Method

1. Soak the Cedar Plank: Place the cedar plank in a shallow pan filled with water and weigh it down with a heavy object. Let it soak for at least 1 hour (or up to 3 hours if you have the time). This prevents the wood from catching fire on the grill and infuses subtle smoky flavor into the chicken.
2. Prepare the Honey Mustard Glaze: In a small bowl, whisk together honey, Dijon mustard, whole grain mustard, apple cider vinegar, smoked paprika, garlic powder, salt, and pepper until smooth and glossy. Set aside about a third of the glaze for serving.
3. Marinate the Chicken: Brush chicken breasts lightly with olive oil and season with salt and pepper. Let sit for 10-15 minutes while the grill heats up—this helps the seasoning penetrate and the chicken stay juicy.
4. Preheat the Grill: Heat your grill to medium-high (around 375°F / 190°C). Once hot, turn off one side to create an indirect heat zone. You’ll cook the chicken on the plank over indirect heat to avoid burning.
5. Place the Plank and Chicken: Remove the cedar plank from water and pat dry. Place it on the grill over the indirect heat side. Lay the chicken breasts on the plank and close the lid. Grill for 20 minutes, brushing with the honey mustard glaze every 5 minutes.
6. Check for Doneness: Use a meat thermometer to ensure the chicken reaches an internal temperature of 165°F (74°C). The glaze should be caramelized but not burnt, and the chicken tender with a slightly smoky aroma.
7. Rest and Serve: Remove chicken from the grill and let rest for 5 minutes before slicing. Brush with reserved glaze and garnish with fresh herbs if desired.

Pro tip: When brushing the glaze, be gentle—too much can cause flare-ups, but the cedar plank protects the chicken nicely. Also, watch that the plank doesn’t catch fire; if it starts to flame, move it slightly away from direct heat or spray lightly with water.

Cooking Tips & Techniques

Getting that perfect tender, smoky chicken is all about controlling heat and timing. Here’s what I’ve learned from grilling this recipe multiple times:

• Soaking the Plank is a Must: Don’t skip soaking the cedar plank. It’s what keeps the chicken moist and adds that subtle smoky flavor. I’ve forgotten this step once—it ended with a burnt plank and a panicked scramble to save dinner.
• Indirect Heat Is Your Friend: Grilling the chicken over indirect heat prevents the glaze from charring too quickly while allowing the cedar smoke to infuse.
• Use a Meat Thermometer: Guessing can lead to dry chicken or undercooked meat. A quick probe ensures safety and juiciness every time.
• Brush Glaze Gradually: Apply the honey mustard glaze in thin layers every few minutes. This builds a nice caramelized coating without burning.
• Resting Time: Let the chicken rest after grilling. It helps redistribute juices, making every bite tender and flavorful.

Honestly, the first time I made this, I got distracted by a phone call and almost overcooked the chicken. Luckily, the plank saved it from drying out, and I learned to set timers as a backup. Multitasking on the grill can be tricky, but with these tips, you’ll get it right every time.

Variations & Adaptations

Feel free to tweak this recipe to suit your taste or dietary needs. Here are some variations I’ve tried or recommend:

• Spicy Kick: Add 1 teaspoon of cayenne pepper or a splash of hot sauce to the honey mustard glaze for some heat.
• Herb-Infused: Mix fresh rosemary or thyme into the glaze or sprinkle on the chicken before grilling for an herbal aroma.
• Gluten-Free Option: Ensure the mustards you use are gluten-free, and swap apple cider vinegar with lemon juice if preferred.
• Chicken Thighs: Use boneless, skinless thighs instead of breasts for a juicier, more flavorful option. Adjust cooking time to about 25 minutes.
• Oven Method: If grilling isn’t an option, bake the chicken on a soaked cedar plank in a 400°F (200°C) oven for 25-30 minutes, brushing with glaze every 10 minutes.

Personally, adding fresh thyme to the glaze made the chicken taste like a cozy Sunday dinner. I highly recommend experimenting with herbs to find your perfect match.

Serving & Storage Suggestions

This tender cedar plank grilled chicken shines best served warm, straight off the grill. I like to slice it thinly and serve alongside grilled vegetables or a light salad. The honey mustard glaze pairs beautifully with creamy mashed potatoes or even a tangy coleslaw.

For drinks, a crisp white wine or a light beer complements the smoky sweetness nicely.

Storing leftovers is simple: place chicken in an airtight container and refrigerate for up to 3 days. To reheat, gently warm in a skillet over low heat or in the oven at 300°F (150°C) to keep it moist. Avoid microwaving if possible, as it tends to dry the meat out.

Fun fact: the flavors of the honey mustard glaze deepen after a day, so leftovers can be even tastier! Just make sure to store the chicken with any leftover glaze to keep it extra juicy.

Nutritional Information & Benefits

This cedar plank grilled chicken recipe is a wholesome choice packed with protein and balanced flavor. A typical serving (1 chicken breast with glaze) provides approximately:

Calories	280 kcal
Protein	35 g
Fat	8 g
Carbohydrates	12 g (from honey and mustard)
Fiber	0.5 g

Chicken is a lean protein source essential for muscle repair and energy, while honey and mustard provide antioxidants and vitamins in small amounts. This recipe is naturally gluten-free and low in carbs, making it suitable for a variety of diets. Just be mindful of any mustard allergies.

Conclusion

If you’re looking for a simple way to impress with grilled chicken, this tender cedar plank grilled chicken with honey mustard glaze is perfect. It’s a recipe I keep coming back to because it’s easy, flavorful, and brings a little smoky magic to the table. Customize the glaze or try different herbs to make it your own.

Honestly, it’s the kind of dish that turns ordinary grilling into a memorable occasion. Give it a shot, and please share how you made it yours—I’d love to hear your twists and tips. Now, fire up that grill and enjoy!

Frequently Asked Questions

Can I reuse the cedar plank?

It’s best to use a fresh plank each time. Cedar planks tend to crack and lose flavor after one use, and soaking a used plank might not prevent burning.

How long should I soak the cedar plank before grilling?

At least 1 hour, but up to 3 hours if you have time. This helps prevent the wood from catching fire and adds moisture for smoke infusion.

What if I don’t have a grill?

You can bake the chicken on a soaked cedar plank in a 400°F (200°C) oven for 25-30 minutes, brushing with glaze regularly.

Can I use chicken thighs instead of breasts?

Yes! Boneless, skinless thighs work well and stay juicy. Just increase cooking time to about 25 minutes.

Is the honey mustard glaze suitable for kids?

Absolutely! The glaze is sweet and tangy but mild, making it a hit with children and adults alike.

For a delightful twist on grilled meals, you might enjoy the crispy garlic chicken recipe I shared recently. It also pairs well with simple sides and is a crowd favorite. And if you’re in the mood for something fresh to go alongside, the summer grilled vegetables recipe complements this chicken beautifully with vibrant flavors and easy prep.

Print