Cedar Planked Mediterranean Chicken Food
HONEY-SPICED CEDAR PLANK CHICKEN
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
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 MEDITERRANEAN CHICKEN RECIPE
Provided by carol gorman
Number Of Ingredients 7
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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CEDAR PLANKED CHICKEN - TWO KOOKS IN THE KITCHEN
From twokooksinthekitchen.com
4.9/5 (18)Total Time 1 hr 45 minsCategory Main CourseCalories 532 per serving
- PREPARE CHICKEN and PLANKS: To flatten (spatchcock) a chicken, see Note 1. Soak the planks in water for 15-30 minutes if 1/4-1/8/3.2-6.3mm inch thick and 60 minutes if 1/2 inch/1.27cm thick. Put them in the sink or a large pan and place cans or a pot on top to hold them down under water.
- COAT CHICKEN WITH LEMON HERB MIXTURE: Combine all marinade ingredients in a small bowl. Coat the chicken all over with the mixture. Place in fridge, covered in a ziploc bag or covered with plastic wrap and marinate for a few hours or overnight. Shortcut : Eliminate marinating step by buying a kosher chicken (already brined). Or, let chicken marinate on counter for 30-45 minutes. If refrigerated, bring chicken to room temperature before grilling for 30 minutes.
- PLANK AND GRILL CHICKEN: Heat gas grill to high. Pat planks with paper towel and spray lightly with oil. Place chicken, skin side up, on the planks (I use two planks side by side if chicken is too wide for one). Step 1: Place plank with chicken directly on the hot grill, close the lid for 3-4 minutes (if 1/8-1/4 inch plank) and 5-8 minutes for 1/2-3/4 inch plank. Planks will start charring and begin to give off smoke. Step 2: Then turn off burners under the chicken (keep on other burners). Cook undisturbed for about 20 minutes. Shift planks 180 degrees to help with even cooking. Close lid. Step 3: Turn burner(s) that were off back on to low and cook for another 18-22 minutes or until chicken is golden brown and reaches temperature of 160F/71C in breast on instant read thermometer. Temperature will rise as chicken rests.
- SERVE: Transfer chicken to cutting board, loosely cover with foil and let rest for 10 minutes before cutting into pieces. Temperature will rise. Add garnishes and serve. If not too charred, planks can be rinsed in water (no soap) and reused. If only 1/4 inch, I toss them.
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