There’s nothing flat about the flavor of this crispy, mouthwatering chicken hot off the grill. It's sweet and herby and cooks up in just over an hour.
What You Need
Original recipe yields 8 servings
3/4 cup KRAFT Classic CATALINA Dressing
1/4 cup maple-flavored or pancake syrup
1 Tbsp. chopped fresh rosemary
1 roasting chicken (3 lb.)
3 lb. fresh asparagus spears, trimmed
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Let's Make It
Mix first 3 ingredients until well blended; reserve 1/4 cup for later use.
Place chicken, breast-side down, on cutting board. Use kitchen shears to remove backbone. Turn chicken over; press on breastbone to flatten chicken. Place, skin-side up, in shallow dish; tuck in wings. Brush with remaining dressing mixture. Refrigerate 2 hours to marinate, turning chicken occasionally.
Heat grill to medium heat. Cover grate with heavy-duty foil; spray with cooking spray. Remove chicken from marinade; discard marinade. Place chicken, breast-side down, on foil. Grill 45 min. or until chicken is done (165ºF), turning after 10 min. Transfer to cutting board. Tent with foil; let stand 10 min. Meanwhile, brush asparagus with reserved dressing mixture. Grill 6 to 8 min. or until crisp-tender, turning occasionally. Slice chicken; serve with asparagus.
Substitute 1 tsp. dried rosemary leaves for the chopped fresh rosemary.
To shorten the cook time, remove breastbone from chicken, then cut chicken lengthwise in half before grilling as directed.
Chicken can be marinated in refrigerator up to 24 hours before grilling as directed.
Calories From Fat
% Daily Value*
Total Fat 13g
Saturated Fat 3g
Trans Fat 0g
Total Carbohydrates 17g
Dietary Fibers 3g
* Percent Daily Values are based on a 2,000 calorie diet.
* 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.