Comida Kraft
Recipe Box

Brazilian-Style Grilled Chicken

Prep Time
30
min.
Total Time
3
hr.
15
min.
Servings

8 servings

Add some sunshine to even the cloudiest day with this brilliant Brazilian-Style Grilled Chicken. Get out the hot sauce and honey and let's get started.

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What You Need

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Make It

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  • Reserve 1/4 cup parsley for later use. Mix remaining parsley with next 5 ingredients until blended.
  • Loosen skin from leg quarters. Reserve half the dressing mixture for later use; rub remaining onto chicken meat under skin. Refrigerate 2 hours.
  • Heat grill to medium heat. Grill chicken 40 to 45 min. or until done (165ºF), turning occasionally and brushing with half the reserved dressing mixture for the last 10 min. Meanwhile, cook rice as directed on package, omitting salt.
  • Add cheese and remaining parsley to rice; mix lightly. Brush chicken with remaining dressing mixture. Serve with rice mixture.

Note

Chicken can be marinated up to 24 hours before grilling as directed.

How to Check Meat and Poultry Doneness

The easiest way to ensure that cooked meat or poultry is done is to check the internal temperature. Using an accurate food thermometer will take away the guesswork. Simply insert the thermometer into the thickest part of the meat or poultry, avoiding any bones if present. For whole poultry, insert the thermometer into the thickest part of one of the thighs, again taking care to avoid any bones.

Servings

  • 8 servings

Nutritional Information

Serving Size 8 servings
AMOUNT PER SERVING
Calories 490
Total fat 18g
Saturated fat 5g
Cholesterol 150mg
Sodium 540mg
Carbohydrate 46g
Dietary fiber 2g
Sugars 6g
Protein 34g
% Daily Value
Vitamin A 35 %DV
Vitamin C 20 %DV
Calcium 15 %DV
Iron 25 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

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