Two grilled chicken breasts cut in half on a white plate.

Cedar-Planked Mediterranean Chicken

Recipe and Photo Courtesy of Kraft Foods

Makes: 8 servings
Prep Time: 15 minutes
Cook Time: 5 hours 15 minutes

Ingredients:

2 untreated cedar plank s (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 breast s with skin (4 lb.)
2 tbsp oil
1/4 cup chopped pitted Kalamata olives

Directions:

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.

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