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Categories:Viewed: 20 - Published at: a year ago
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 Safeway 4 ct For $5.00 thru 02/09
- 4 large bone-in chicken breasts with skin (4 lb.)
- 2 Tbsp. oil
- 1/4 cup chopped pitted Kalamata olives
Method
- 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 (165 degrees F).
- 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.
