Cedar Planked Honey Spiced Chicken Food

CEDAR-PLANKED MEDITERRANEAN CHICKEN

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.

HONEY SPICED ROASTED CHICKEN

Steps:

• Preheat the oven to 350 degrees F and adjust the racks to the center of the oven. Fit a roasting pan with a V-rack.
• Mix together the honey, olive oil, cinnamon, smoked paprika and some salt and pepper in a small bowl.
• Sprinkle the cavity of the chicken with salt and pepper. Stuff the cavity with the rosemary sprigs and lemon slices. Place the chicken in the V-rack-fitted roasting pan. Sprinkle the outside of the chicken with salt and pepper. Tie the drumsticks together using butcher's twine. Brush the outside of the chicken with about half of the honey glaze.
• Transfer the chicken to the hot oven. Roast about 30 minutes, and then brush the glaze on the chicken once more. Continue to roast the chicken until the skin is golden brown and crisp , and an instant-read thermometer reaches 165 degrees when inserted in the thickest part of the thighs, about 45 minutes longer.

PLANKED EVERYTHING BAGEL SPICED SALMON

Steps:

• Soak a large cedar plank (big enough to fit the entire salmon fillet) in water for at least 30 minutes.
• Set up your grill for indirect heat. If using a charcoal grill, build the coals on one side only. If using a gas grill, heat one side only. Allow the temperature to heat to 350 degrees F.
• While your grill is coming up to temperature, prepare the salmon. Place the salmon skin-side down on the cedar plank. Brush the flesh side of the salmon with the mustard, then liberally season with the everything spice.
• Place on the indirect heat side of the grill, close the lid, and cook until the salmon reaches an internal temperature of 125 degrees F, 20 to 22 minutes. Cook the salmon longer if you like it more done. Cut into slices and serve.
• Oven method: Bake on a rimmed baking sheet at 350 degrees F until the salmon reaches an internal temperature of 125 degrees F, 20 to 22 minutes.

CEDAR PLANKED FRESH SALMON FILLET WITH SPICED CRANBERRY RELISH

Steps:

• Soak the cedar plank or shingle in water 3 to 4 hours.
• Combine all relish ingredients in medium saucepan. Cook over medium heat until mixture boils, stirring occasionally. Reduce heat; simmer 8 to 10 minutes or until onion is tender and mixture thickens. Cool.
• Meanwhile, combine soy sauce, orange juice, ground ginger and honey in shallow dish; add the salmon, skin side up. Cover and refrigerate for 30 minutes.
• Heat the grill/broiler to medium-high for indirect heat. Place the soaked plank on or under the grill for 3 to 4 minutes - or until the planks start to spit and crackle. Place the salmon skin side down on to the hot plank; place on or under the grill and grill for 20 to 30 minutes or until flesh is opaque and flakes easily with fork. Continually baste the salmon with the excess marinade as it cooks.
• Or, for those who are going to use a barbecue, light the barbecue and allow it to heat up for about 5 minutes; then place the soaked plank on the grill for 3 to 4 minutes - or until the planks start to spit and crackle. Put the salmon skin side down on to the hot plank and close the lid on the barbecue. You must monitor the cooking as the plank will buckle, crack, smolder and even catch on fire! Baste with excess marinade and cook as before.
• This style salmon can be served in several different ways. If the plank is smoldering, extinguish the smoldering parts of the plank. Using a large serving tray, place kale or rainbow chard leaves around the perimeter of the serving tray and place the plank in the middle of the tray with the leaves partially tucked under the edges of the plank. Serve with garlic roasted or steamed new potatoes, wild rice, steamed asparagus topped with bearnaise sauce and the cranberry relish of course!

CEDAR-PLANKED HONEY-SPICED CHICKEN

Steps:

• Immerse planks in water, placing a weight on top of each plank to keep it submerged. Soak at least 4 hours or overnight.
• Preheat grill to medium heat. Remove planks from water; brush tops with oil. Place 2 chicken breasts on each plank. Place on grate of grill; cover with lid.
• Grill 30 minutes. Meanwhile, mix dressing, honey, mustard and seasonings until well blended. Remove 1/2 cup of the dressing mixture to serve with the cooked chicken. Brush chicken with some of remaining dressing mixture. Grill, covered, an additional 30 to 45 minutes or until chicken is cooked through (165 degrees F), brushing occasionally with the remaining dressing mixture. Remove chicken from grill; discard planks. Remove bones from chicken; cut each breast in half. Serve with the reserved dressing mixture.