CEDAR-PLANKED MEDITERRANEAN CHICKEN RECIPE

Cedar-Planked Mediterranean Chicken Recipe image

Provided by carol gorman

Number Of Ingredients 7

2 untreated cedar planks (14x7x1 inch each)
1 cup Kraft Greek with Feta and Oregano 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 kg)
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 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.