Cedar Planked Mediterranean Chicken Recipes

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CEDAR-PLANKED MEDITERRANEAN CHICKEN



Cedar-Planked Mediterranean Chicken image

If you think cedar-plank grilling is difficult, try this tasty Mediterranean-style chicken recipe. (We'll make a cedar-plank griller out of you, yet!)

Provided by My Food and Family

Categories     Chicken Breast

Time 5h30m

Yield Makes 8 servings.

Number Of Ingredients 7

2 untreated cedar planks (14x7x1 inch each)
1 cup KRAFT Greek Vinaigrette Dressing
1/2 cup finely chopped fresh parsley, divided
Grated peel and juice of 1 lemon
4 large bone-in chicken breasts with skin (4 lb.)
2 Tbsp. oil
1/4 cup chopped pitted Kalamata olives

Steps:

  • Immerse planks in water, placing a weight on top of each plank to keep it submerged. Soak at least 4 hours or overnight.
  • Meanwhile, mix dressing, 1/4 cup of the parsley, the lemon zest and juice until well blended. Remove 1/4 cup of the dressing mixture; set aside for later use. Pour remaining dressing mixture into large resealable plastic bag; add chicken. Seal bag; turn over several times to evenly coat chicken with the dressing mixture. Refrigerate at least 2 hours.
  • Preheat grill to medium heat. Remove planks from water; brush tops with oil. Remove chicken from marinade; discard bag and marinade. Place 2 chicken breasts on each plank. Place on grate of grill; cover with lid.
  • Grill 1 to 1-1/4 hours or until chicken is cooked through (165ºF). Meanwhile, mix reserved dressing mixture, remaining 1/4 cup parsley and the olives. Remove chicken from grill; discard planks. Remove bones from chicken; cut each breast in half. Serve topped with the parsley mixture.

Nutrition Facts : Calories 280, Fat 17 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 85 mg, Sodium 270 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 29 g

HONEY-SPICED CEDAR PLANK CHICKEN



Honey-Spiced Cedar Plank Chicken image

Start with our Honey-Spiced Cedar Plank Chicken recipe if you're new to cedar plank grilling. Cedar plank chicken is simple and has an unmistakable taste.

Provided by My Food and Family

Categories     Chicken Breast

Time 5h30m

Yield 8 servings

Number Of Ingredients 8

2 untreated cedar planks (14x7 inch)
2 Tbsp. oil
4 large bone-in chicken breasts (4 lb.)
1/2 cup KRAFT Balsamic Vinaigrette Dressing
1/4 cup honey
2 Tbsp. GREY POUPON Dijon Mustard
1 Tbsp. ground cumin
1-1/2 tsp. ground cinnamon

Steps:

  • Immerse cedar planks in water, placing weight on top of each plank to keep it submerged. Soak 4 hours.
  • Heat grill to medium heat. Remove planks from water; brush tops of planks with oil. Place 2 chicken breasts on each plank. Place on grate of grill; cover with lid.
  • Grill 30 min. Meanwhile, mix remaining ingredients until blended.
  • Reserve 1/2 cup dressing mixture to serve with the cooked chicken. Brush chicken evenly with half the remaining dressing mixture. Grill 30 to 45 min. or until chicken is done (165ºF), brushing occasionally with remaining dressing mixture.
  • Remove chicken from grill; discard planks. Remove and discard bones from chicken. Cut each breast in half. Serve with the reserved dressing mixture.

Nutrition Facts : Calories 370, Fat 16 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 110 mg, Sodium 380 mg, Carbohydrate 0 g, Fiber 0.5898 g, Sugar 0 g, Protein 40 g

CEDAR PLANKED SALMON



Cedar Planked Salmon image

This is a dish my brother prepared for me in Seattle. It is by far the best salmon I've ever eaten. I like to serve it with an Asian-inspired rice and roasted asparagus.

Provided by Wendy Freeman-More

Categories     Main Dish Recipes     Seafood Main Dish Recipes     Salmon     Salmon Fillet Recipes

Time 35m

Yield 6

Number Of Ingredients 9

3 (12 inch) untreated cedar planks
⅓ cup vegetable oil
1 ½ tablespoons rice vinegar
1 teaspoon sesame oil
⅓ cup soy sauce
¼ cup chopped green onions
1 tablespoon grated fresh ginger root
1 teaspoon minced garlic
2 (2 pound) salmon fillets, skin removed

Steps:

  • Soak the cedar planks for at least 1 hour in warm water. Soak longer if you have time.
  • In a shallow dish, stir together the vegetable oil, rice vinegar, sesame oil, soy sauce, green onions, ginger, and garlic. Place the salmon fillets in the marinade and turn to coat. Cover and marinate for at least 15 minutes, or up to one hour.
  • Preheat an outdoor grill for medium heat. Place the planks on the grate. The boards are ready when they start to smoke and crackle just a little.
  • Place the salmon fillets onto the planks and discard the marinade. Cover, and grill for about 20 minutes. Fish is done when you can flake it with a fork. It will continue to cook after you remove it from the grill.

Nutrition Facts : Calories 678.4 calories, Carbohydrate 1.7 g, Cholesterol 178.6 mg, Fat 45.8 g, Fiber 0.3 g, Protein 61.3 g, SaturatedFat 8.6 g, Sodium 981.2 mg, Sugar 0.4 g

CEDAR-PLANKED MEDITERRANEAN CHICKEN RECIPE



Cedar-Planked Mediterranean Chicken Recipe image

Provided by carol gorman

Number Of Ingredients 7

2 untreated cedar planks (14x7x1 inch each)
1 cup Kraft Greek with Feta and Oregano Dressing
1/2 cup finely chopped fresh parsley, divided
Grated peel and juice of 1 lemon
4 large bone-in chicken breasts with skin (4 lb./2 kg)
2 Tbsp. oil
1/4 cup chopped pitted Kalamata olives

Steps:

  • Immerse planks in water, placing a weight on top of each plank to keep it submerged. Soak at least 4 hours or overnight. Meanwhile, mix dressing, 1/4 cup of the parsley and the lemon peel and juice until well blended. Remove 1/4 cup of the dressing mixture; set aside for later use. Pour remaining dressing mixture into large resealable plastic bag; add chicken. Seal bag; turn over several times to evenly coat chicken with the dressing mixture. Refrigerate at least 2 hours to marinate. Preheat barbecue to medium heat. Remove planks from water; brush tops with oil. Remove chicken from marinade; discard bag and marinade. Place 2 chicken breasts on each plank. Place on grate of barbecue; cover with lid. Grill 1 to 1-1/4 hours or until chicken is cooked through (165ºF). Meanwhile, mix reserved dressing mixture, remaining 1/4 cup parsley and the olives. Remove chicken from barbecue; discard planks. Remove bones from chicken; cut each breast in half. Serve topped with the reserved dressing mixture.

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