Name: Brazilian-Style Grilled Chicken
Prep time: 30 min
Cook time: 2 h 45 min
Total time: 3 h 15 min
Yield: 8 servings
Cuisine: Latin
Ingredients: 1-1/4 cups finely chopped fresh parsley, divided; 1 cup KRAFT Zesty Italian Dressing; 2 Tbsp. smoked paprika; 3 Tbsp. hot pepper sauce; 2 Tbsp. honey; 6 cloves garlic, minced; 8 small chicken leg quarters (3 lb.); 1/2 cup KRAFT Grated Parmesan Cheese; 2 cups long-grain white rice, uncooked

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3 Hr(s) 15 Min(s) (incl. refrigerating)

30 Min(s) Prep

2 Hr(s) 45 Min(s) Cook

Add some sunshine to even the cloudiest day with this brilliant Brazilian-Style Grilled Chicken. Get out the hot sauce and honey and let's get started.

What You Need

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8 servings

Original recipe yields 8 servings

1-1/4 cups finely chopped fresh parsley, divided

1 cup KRAFT Zesty Italian Dressing

2 Tbsp. smoked paprika

3 Tbsp. hot pepper sauce

2 Tbsp. honey

6 cloves garlic, minced

8 small chicken leg quarters (3 lb.)

1/2 cup KRAFT Grated Parmesan Cheese

2 cups long-grain white rice, uncooked

Let's Make It

Reserve 1/4 cup parsley for later use. Mix remaining parsley with next 5 ingredients until blended.

Loosen skin from leg quarters. Reserve half the dressing mixture for later use; rub remaining onto chicken meat under skin. Refrigerate 2 hours.

Heat grill to medium heat. Grill chicken 40 to 45 min. or until done (165ºF), turning occasionally and brushing with half the reserved dressing mixture for the last 10 min. Meanwhile, cook rice as directed on package, omitting salt.

Add cheese and remaining parsley to rice; mix lightly. Brush chicken with remaining dressing mixture. Serve with rice mixture.

Kitchen Tips

Tip 1

Note

Chicken can be marinated up to 24 hours before grilling as directed.

Tip 2

How to Check Meat and Poultry Doneness

The easiest way to ensure that cooked meat or poultry is done is to check the internal temperature. Using an accurate food thermometer will take away the guesswork. Simply insert the thermometer into the thickest part of the meat or poultry, avoiding any bones if present. For whole poultry, insert the thermometer into the thickest part of one of the thighs, again taking care to avoid any bones.

Nutrition

Calories

490

Calories From Fat

% Daily Value*

Total Fat 18g

23%

Saturated Fat 5g

25%

Trans Fat 0g

Cholesterol 150mg

50%

Sodium 540mg

23%

Total Carbohydrates 46g

17%

Dietary Fiber 2g

Sugars 6g

12%

Protein 34g

68%

Vitamin A

35%

Vitamin C

15%

Calcium

10%

Iron

25%

* Percent Daily Values are based on a 2,000 calorie diet.

servings

8 servings

* 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.