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Main dishes

Grilled BBQ Chicken with Jalapeño Slaw

Grilled BBQ Chicken with Jalapeño Slaw recipe
photo by:kraft
time
prep:
15 min
total:
1 hr 5 min
servings
total:
12 servings
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What You Need

1
cup  KRAFT Original Barbecue Sauce
1/4
tsp.  ground red pepper (cayenne)
2
 broiler-fryer chickens (7 lb.)
3/4
cup  KRAFT Light Mayo Reduced Fat Mayonnaise
1/4
cup  lime juice
1
head  cabbage (2 lb.), shredded
1/2
cup   chopped fresh cilantro
2
 fresh jalapeño peppers, stemmed, seeded and thinly sliced
2
pkg.  (7-1/4 oz. each) KRAFT Macaroni & Cheese Dinner, prepared as directed on package using the Light Prep directions

Make It

HEAT greased grill to medium heat.

MIX barbecue sauce and red pepper. Use kitchen shears or sharp knife to spatchcock chickens. (See Tip.) Open chickens butterfly-style; pound to make even thickness.

GRILL, cut-sides down, 40 to 50 min. or until done (165ºF), turning after 20 min. and brushing with barbecue sauce mixture for the last 5 min.

MIX mayo and lime juice in large bowl. Add cabbage, cilantro and peppers; mix lightly. Serve with the chicken and Dinners.

Kraft Kitchens Tips

How to Spatchcock Chicken
If using kitchen shears to cut out the backbone, place chicken, breast-side down, on cutting board. If using a knife, place chicken, breast-side up, on cutting board. Cut along one side of the backbone, then cut along the other side of the bone to remove it.
How to Grill with Indirect Heat
The chickens can instead be grilled over indirect heat. The covered grill then acts like an oven, so there is no need to turn the food. Use this grilling method for foods that require at least 25 min. of grilling time or foods that are so delicate that direct exposure to the heat source would dry them out, such as roasts, whole chickens, thick steaks, ribs or delicate fish fillets.
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