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Main dishes

Grilled Chicken Veracruz

Grilled Chicken Veracruz recipe
photo by:kraft
No messy cleanup with this easy flavorful foil-packed dish.
time
prep:
10 min
total:
55 min
servings
total:
12 servings
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What You Need

1/2
cup  KRAFT Zesty Italian Dressing
2
cans   (14 oz. each) diced tomatoes, drained, divided
1
Tbsp.  dried Mexican oregano
6
 each chicken thighs and legs (4 lb.)
1
jar   (5.75 oz.) pitted green olives, drained, halved
3
 pickled jalapeño pepper, sliced
1/4
cup  KRAFT Grated Parmesan Cheese

Make It

HEAT grill to medium.

BLEND dressing, 1 can tomatoes and oregano in blender until smooth. Place chicken on large sheet of heavy-duty foil; bring up foil sides. Top chicken with tomato sauce, remaining tomatoes, olives and peppers. Double fold top and ends to seal packet, leaving room for heat circulation inside. Place packet on grate of grill; cover with lid.

GRILL 45 min. or until chicken is done (165ºF). Cut slits in foil to release steam before opening packet. Serve chicken topped with cheese.

Kraft Kitchens Tips

Serving Suggestion
Serve with a mixed green salad tossed with your favorite KRAFT Dressing.
Variation
Prepare using 12 chicken legs or thighs instead of a combination of both.
How to Easily Transfer Foil Packet
Place foil packet on baking sheet to easily transfer it to and from grill.
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