Heat grill for indirect grilling: Light one side of grill, leaving other side unlit. Close lid; heat grill to 350ºF.
Mix dressing and garlic until blended. Reserve half; brush remaining onto chicken. Set aside. Add tomatoes and peppers to reserved dressing mixture; mix well. Spoon onto large sheet of heavy-duty foil; fold to make packet.
Place chicken, skin sides down, on grate over unlit area; cover. Grill 1 hour or until done (165ºF), turning chicken after 30 min. and placing foil packet over lit area for the last 20 min.
Cut chicken breasts in half; place on platter. Cover to keep warm. Cut slits in foil to release steam before opening packet. Spoon vegetables into microwaveable bowl. Add VELVEETA; stir. Microwave on HIGH 1-1/2 min. or until VELVEETA is melted, stirring after 1 min. Stir in cilantro. Spoon over chicken.
If a thinner cheese sauce is desired, stir additional 1 Tbsp. dressing into prepared sauce along with the cilantro.
How to Grill with Indirect Heat
When grilling over indirect heat, the food is not cooked directly over the heat source which makes the covered grill then act like an oven. Use this grilling method 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, large chicken breasts, thick steaks, ribs or delicate fish fillets.
Calories From Fat
% Daily Value*
Total Fat 11.00g
Saturated Fat 4.00g
Trans Fat 0.00g
Total Carbohydrates 3.00g
Dietary Fibers 0.00g
* Percent Daily Values are based on a 2,000 calorie diet.
12 servings, 1/2 breast each
* 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.