Citrus Vinaigrette Grilled Chicken

1. 1

   Reserve 1/2 cup Citrus Vinaigrette (cover and chill up to 5 days). Place 1 cup Citrus Vinaigrette in a large zip-top plastic freezer bag; add half of chicken, turning to coat. Repeat procedure with remaining vinaigrette and chicken. Seal bags, and chill at least 2 hours or up to 24 hours.

2. 2

   Light one side of grill, heating to 400u00b0 to 500u00b0 (high); leave other side unlit. Remove chicken from marinade, discarding marinade. Arrange chicken, skin sides up, over unlit side, and grill, covered with grill lid, 1 hour or until a meat thermometer inserted into thickest portion registers 170u00b0. Let stand 15 minutes before serving. Serve half of chicken immediately. Cover and chill remaining chicken 2 to 3 days.

3. 3

   Direct Heat Cooking Times: To cook chicken directly over heat, reduce heat to 350u00b0 to 400u00b0 (medium-high) heat, and grill, covered with grill lid, 28 minutes or until a meat thermometer inserted into thickest portion registers 170u00b0, turning every 7 minutes. Let chicken stand 15 minutes before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.