Cedar Wrapped Chicken with Lemon Parsley Gremolata (using Fire & Flavor Cedar Papers)

Cedar Wrapped Chicken with Lemon Parsley Gremolata

Fire and Flavor strikes again! I love their cedar papers. They're just so darn cool. Recently, I made Cedar Wrapped Mediterranean Salmon, a recipe I found on the package of cedar papers I'd purchased at Bristol Farms. Delicious and beautiful presentation. With the other cedar papers I had left over I decided to check out Fire and Flavor's website for another recipe to try. I settled on the Cedar Wrapped Chicken with Lemon Parsley Gremolata.

Gremolata is essentially a mixture of minced parsley, lemon zest, and garlic. Following Fire and Flavor's recipe, I also included minced shallots.

Lemon Parsley Gremolata covered chicken breast
ready to be wrapped and grilled
Serves 4

Grill High Heat

4 Fire and Flavor Cedar Papers and included twine, soaked in water for 10 minutes
4  6-ounce boneless, skinless chicken breasts
kosher salt
freshly cracked black pepper
1/4 bunch parsley, thick stems trimmed
1 clove garlic
1 small shallot or half regular shallot
1 lemon, zested and juiced
2 teaspoons extra-virgin olive oil

While cedar papers are soaking, salt and pepper chicken breasts on both sides. Sear chicken breasts on grill at high heat for 2 minutes per side. Remove from grill and reduce heat to medium or about 400 degrees F.

Prepare gremolata: in food processor place parsley, garlic, shallot, lemon zest, and lemon juice and pulse until finely minced. Add olive oil and pulse until mixed. If you prefer a more "rustic" gremolata, hand mince rather than using a food processor.

Place one chicken breast in the center of each cedar paper. Spoon 1/4 of gremolata to the top of each chicken breast. Roll up cedar paper around chicken and tie with included twine.

ready for the grill

Grill on medium heat for approximately 8 minutes per side or until a meat thermometer inserted into thickest part of breast reads 165 degrees F.

Serving suggestion: I served spicy Warm Potato Salad alongside this chicken and the spicy heat of the potato salad was a nice complement to the mild, lemony gremolata-covered chicken.

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