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

Time 5h30m

Yield Makes 8 servings.

Number Of Ingredients 7

Ingredients

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