Heat grill for indirect grilling: Light one side of grill, leaving other side unlit. Close lid; heat grill to 400ºF.
Cut chicken breasts in half. Coat all chicken pieces with coating mix as directed on package; place in single layer in 16x12-inch disposable foil pan. Place pan on grill grate over unlit area; cover.
Grill 40 to 45 min. or until chicken is done (165ºF), monitoring for consistent temperature.
If you don't have a 16x12-inch disposable foil pan, you can grill the chicken in 2 (13x9-inch) disposable foil pans instead.
How to Grill with Indirect Heat
When grilling over indirect heat, the food is not cooked directly over the heat source. The covered grill then acts like an oven, so there is no need to turn the food. The indirect grilling method is used 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. To set up a gas grill for indirect grilling, light one side of grill leaving other side unlit. Close lid; heat grill to desired temperature. When ready to grill, place food on unlit side to cook as directed. If using a charcoal grill, preheat the grill by lighting the coals and heating them to desired temperature. Then, move the coals to outside edge of charcoal grate. Place the food in the center of the grill grate and grill as directed.
Calories From Fat
% Daily Value*
Total Fat 17g
Saturated Fat 4.5g
Trans Fat 0g
Total Carbohydrates 8g
Dietary Fiber 0g
Sugars less than 1g
* 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.