Cedar Planked Mediterranean Chicken Recipes
CEDAR-PLANKED MEDITERRANEAN CHICKEN
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
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
CEDAR PLANKED SALMON
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
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
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 (15)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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5/5 (11)Total Time 30 minsCategory Main CourseCalories 326 per serving
- Open bottle of White Zinfandel and pour yourself a glass of wine. Cooking is always more enjoyable sipping a glass of vino.
- In a small bowl, combine Spicy Salmon Sauce ingredients, mayonnaise, cayenne pepper, Old Bay, hot sauce and brown sugar. Mix well and set aside.
- In another small bowl, combine salmon rub ingredients, Kosher salt, cayenne pepper and white pepper. Evenly sprinkle on top of salmon filet. Allow to sit with rub while hating the grill.
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- Lightly pound the thickest part of the chicken breasts with a meat mallet to create an even piece of meat.
- Salt the chicken liberally with sea salt and refrigerate for at least 6 hours, but no longer than 24 hours. Soak the cedar plank in water for 1-2 hours before grilling.
- After brining, season chicken with pepper and drizzle with olive oil (olive oil is not needed for chicken thighs).
- On a preheated gas grill, place cedar plank on grill over direct heat. Place chicken breasts directly on the cedar plank and grill over med-low heat with the lid closed.
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From weber.com
Servings 4-6Total Time 1 hr 20 minsCategory Poultry
- In a small, nonreactive saucepan over medium-low heat on the stove, combine the soy sauce, vinegar, and sugar. Cook until reduced by half, about 20 minutes. Remove from the heat and add the garlic, ginger, and red pepper flakes. Cool slightly and then whisk in the oil. Reserve ½ cup of the glaze for basting the chicken.
- Put the thighs in a large bowl, pour in the glaze, and toss to coat. Refrigerate until you are ready to grill.
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