- 8
Ingredients
- 3/4 cup KRAFT CATALINA Dressing
- 1/4 cup maple-flavored or pancake syrup
- 1 Tbsp. chopped fresh rosemary
- 1 roasting chicken (3 lb.)
- 3 lb. fresh asparagus spears, trimmed
Preparation
Step 1
MIX first 3 ingredients until well blended; reserve 1/4 cup for later use.
PLACE chicken, breast-side down, on cutting board. Use kitchen shears to remove backbone. Turn chicken over; press on breastbone to flatten chicken. Place, skin-side up, in shallow dish; tuck in wings. Brush with remaining dressing mixture. Refrigerate 2 hours to marinate, turning chicken occasionally.
HEAT grill to medium heat. Cover grate with heavy-duty foil; spray with cooking spray. Remove chicken from marinade; discard marinade. Place chicken, breast-side down, on foil. Grill 45 min. or until chicken is done (165ºF), turning after 10 min. Transfer to cutting board. Tent with foil; let stand 10 min. Meanwhile, brush asparagus with reserved dressing mixture. Grill 6 to 8 min. or until crisp-tender, turning occasionally. Slice chicken; serve with asparagus.