Cedar-Planked Mediterranean Chicken

Ingredients

• 2  untreated cedar planks (14x7x1 inch each)
• 4 large chicken breasts bone-in with skin (4 lb.)
• 0.5 cup parsley fresh divided finely chopped
• 1  juice of lemon grated
• 0.3 cup kalamata olives pitted chopped
• 2 Tbsp oil 
• 1 cup greek vinaigrette dressing kraft

Equipment

• grill
• ziploc bags

Directions

1. Immerse planks in water, placing a weight on top of each plank to keep it submerged. Soak at least 4 hours or overnight.
2. Meanwhile, mix dressing, 1/4 cup of the parsley, the lemon zest and juice until well blended.
3. Remove 1/4 cup of the dressing mixture; set aside for later use.
4. 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.
5. Preheat grill to medium heat.
6. Remove planks from water; brush tops with oil.
7. Remove chicken from marinade; discard bag and marinade.
8. Place 2 chicken breasts on each plank.
9. Place on grate of grill; cover with lid.
10. Grill 1 to 1-1/4 hours or until chicken is cooked through (165F). Meanwhile, mix reserved dressing mixture, remaining 1/4 cup parsley and the olives.
11. Remove chicken from grill; discard planks.
12. Remove bones from chicken; cut each breast in half.
13. Serve topped with the parsley mixture.