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Main dishes

Grilled Chicken Veracruz

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Grilled Chicken Veracruz recipe
photo by:kraft
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.  Mexican oregano
6
 each chicken thighs and legs (4 lb.)
1
jar   (5.75 oz.) pitted green olives, drained, halved
3
 pickled jalapeño peppers, 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. On baking sheet, place chicken in center of double layer of 24x18-inch sheets of 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. Remove foil packet from baking sheet; place packet directly on grill. Cover.

GRILL 45 min. or until chicken is done (165ºF). Remove to baking sheet. 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.
Special Extra
For extra heat, add 1 tsp. ground red pepper (cayenne) to prepare tomato sauce before using as directed.
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