Get out the Mexican oregano to make Mexican Grilled Chicken Veracruz! This zesty Mexican grilled chicken dish goes great with a mixed green salad.
What You Need
Original recipe yields 12 servings
1/2 cup KRAFT Zesty Italian Dressing
2 cans (14 oz. each) diced tomatoes, drained, divided
1 Tbsp. dried Mexican oregano
6 each bone-in 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
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Let's 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.
Serve with a mixed green salad tossed with your favorite KRAFT Dressing.
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.
If you don't have heavy-duty foil, use a double layer of regular foil instead.
For extra heat, add 1 tsp. ground red pepper (cayenne) to prepare tomato sauce before using as directed.
Calories From Fat
% Daily Value*
Total Fat 13g
Saturated Fat 3.5g
Trans Fat 0g
Total Carbohydrates 3g
Dietary Fibers 0.5432g
* 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.