- 4 chicken breasts
- 6 tablespoons extra-virgin olive oil
- 4 large garlic cloves, minced
- 1/4 cup minced fresh dill
- 2 teaspoons salt
- 1 teaspoon ground black pepper
- 1 teaspoon lemon zest, plus lemon wedges for serving
Soak an untreated cedar plank (or planks) large enough to hold a side of salmon (5 to 7 inches wide and 16 to 20 inches long) in water, weighting it with something heavy, like a brick, so it stays submerged 30 minutes to 24 hours.
When ready to grill, either build a charcoal fire in half the grill or turn grill burners on high for 10 minutes. Meanwhile, mix oil, garlic, dill, salt, pepper and lemon zest; rub over chicken to coat.
Place soaked cedar on hot grill grate, close lid, and watch until wood starts to smoke, about 5 minutes. Transfer chicken to hot plank and move off direct charcoal heat or turn burners to low, and cook covered until chicken is cooked all the way throughout, about 20 to 25 minutes or longer, depending on thickness and grill temperature. Let sit 5 minutes; serve with lemon wedges.
Note: Do not exceed 350 degrees on the grill. When cooking with the cedar planks on the grill, keep a spray bottle with water close by in case they flare up.
Cooking in Oven: For cooking in the oven, follow directions with the planks above on soaking. Cook chicken at 350 degrees on the planks for 40-45 minutes depending on the thickness.
Sponsor: UT’s Own Wasatch Mountain Planks
