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Heat grill to medium-low heat. Combine 1-1/3 cups KRAFT Original Barbecue Sauce, 2 chopped canned chipotle peppers in adobo sauce and 2 minced garlic cloves. Cut out backbones from 2 small (3 lb.) whole chickens with kitchen shears or sharp knife. Open chickens butterfly-style. Mix 1/3 cup barbecue sauce mixture with 1-1/2 lb. quartered red potatoes and 1 onion, cut into wedges. Spoon vegetables onto 4 large sheets heavy-duty foil; fold to make 4 packets. Grill chicken 15 min.; turn. Add packets to grill. Grill 25 to 30 min. or until vegetables are crisp-tender and chicken is done (165°F), turning chicken occasionally and brushing with remaining barbecue sauce mixture for the last 15 min. Serve 1 chicken with vegetables. Cool remaining chicken and shred to use for this Arepas recipe.
To warm the cold chicken before using as directed, place the shredded chicken in microwaveable bowl. Microwave on HIGH 1 to 2 min. or until heated through.
Serve with lime wedges.
Use moistened hands when shaping the uncooked patties.
* 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.