Grilled Piri-Piri Chicken

• 1 whole chicken (3 lb./1.4 kg)
• 1/4 cup Kraft Zesty Italian Dressing
• 2 cloves garlic, minced
• zest and juice from 1 lemon
• 1/2 cup piri-piri sauce
• 1/4 cup chopped fresh cilantro

1. Place chicken, skin side up, on work surface.
2. Starting at thigh end, use kitchen shears to cut down one side of backbone; turn chicken.
3. Cut down other side of backbone; discard bone or reserve for making stock.
4. Turn chicken over; open like a book.
5. Press firmly onto breastbone to flatten chicken; place, skin side down, in shallow dish.
6. Mix remaining ingredients until blended.
7. Reserve 1/4 cup dressing mixture for later use; pour remaining over chicken.
8. Refrigerate 4 hours to marinate, turning chicken occasionally.
9. Heat barbecue to medium heat.
10. Remove chicken from marinade; discard marinade.
11. Grill chicken 45 min.
12. to 1 hour until done (165 degrees F), brushing with reserved dressing mixture for the last 15 min.

chicken, italian dressing, garlic, lemon, piripiri sauce, fresh cilantro

Taken from www.kraftrecipes.com/recipes/grilled-piri-piri-chicken-180980.aspx (may not work)