Comida Kraft
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Cedar-Planked Mediterranean Chicken

(9) 9 Reviews
Prep Time
Total Time

8 servings

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!)

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What You Need

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Make It

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  • 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.

Serving Suggestion

Serve over hot cooked couscous or basmati rice. Round out the meal with grilled fresh vegetables.

Cooking Know-How

UNTREATED cedar planks, which are sold for this purpose, can be found at most specialty food stores or some grocery or hardware stores. During cooking, check periodically to make sure that the planks are not on fire. Since the planks can ignite when exposed to flames, it is best to keep a spray bottle of water close at hand if needed to extinguish any flames.

Chicken with Indian Spice-Rub

Omit marinade mixture and olives. Prepare planks as directed. Combine 2 Tbsp. KRAFT Balsamic Vinaigrette Dressing, 2 tsp. each ground cumin and ground ginger, 1 tsp. each ground coriander and ground turmeric and 1/2 tsp. ground red pepper (cayenne) to form a paste. Rub onto skin side of chicken; cover. Refrigerate at least 2 hours. Preheat grill as directed. Grill chicken 1 to 1-1/4 hours or until cooked through, brushing occasionally with additional 1/2 cup KRAFT Balsamic Vinaigrette Dressing.


  • 8 servings

Nutritional Information

Serving Size 8 servings
Calories 280
% Daily Value
Total fat 17g
Saturated fat 3.5g
Cholesterol 85mg
Sodium 270mg
Carbohydrate 1g
Dietary fiber 0g
Sugars 1g
Protein 29g
Vitamin A 6 %DV
Vitamin C 4 %DV
Calcium 2 %DV
Iron 8 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

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  • SoMisiionLouie |

    Great, but don't soak the planks so long, that way you get more of the cedar smoke. Two hours max. This chicken is GREAT as cold leftovers so make a lot.

  • bklein59 |

    This was a huge hit for my family and company. Instead of chopping olives, I used olive tapenade. It was delicious, and I will definitely make it again.

  • Sharnette23 |

    My family and I loved it!!! I left the olives out but the flavor was great!!!