Cedar Smoked Lemon-Rosemary Chicken

I am constantly looking for new grilling options, especially now that I started this little blog here.

I am sure you all have smoked fish on a cedar plank before. If you haven’t yet, you should definitely give it a whirl.
Seriously, it is not that hard!
Step One: Go to Dominick’s or Jewel and buy a cedar plank. They are usually in the seafood section.
Step Two: Soak it in water with a plate on top to weigh it down overnight.
Step Three: Marinate your protein. Don’t over complicate it; it could just be oil, vinegar, salt, and pepper.
Step Four: Place the protein on the plank, and grill.
A few simple steps and you could end up with this!

A lot of people turn their noses up at seafood, so why not go with chicken, the safer option? The smoked flavor with the lemon and rosemary makes this a versatile and healthy summer grilling option. Try it this weekend!
Happy grilling kids!
Ingredients (Serves 4)
For the Marinade:
1 Tablespoon Lemon Zest
1 Teaspoon Salt
½ Teaspoon Pepper
2 Sprigs Rosemary, finely chopped
1/3 Cup Olive Oil
¼ Cup Lemon Juice
1 Tablespoon Coarse Ground Dijon

For the Dish:
4 Boneless Skinless Chicken Breasts
4 Slices of Lemon
1 Sprig of Rosemary, cut into fourths
1 Cedar Plank
Add the lemon zest, lemon juice, salt, pepper, rosemary, olive oil, and Dijon to a small bowl. Whisk to combine. Pour the marinade over the chicken breasts.

To make it even easier, you can just toss the chicken and marinade ingredients into a large sealed plastic bag and shake. Let the chicken marinate in the fridge for at least fifteen minutes.
When you are ready to grill, pull the chicken out of the refrigerator. Set up the grill while the chicken comes to room temperature. Set the back and front burners on medium. Set the middle burner on low.

Place the marinated chicken on the soaked cedar board. Put a slice of lemon and a piece of rosemary on each chicken breast. Place the board with the chicken in the middle of the grill. Close the lid.

The chicken takes 20 minutes to cook. Let it rest five minutes before serving or cutting. This dish would go great with grilled corn or a little bit of whole wheat pasta salad.
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