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8 servings, 1/8 recipe (110 g) each
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When grilling over indirect heat, the food is not cooked directly over the heat source. The covered barbecue then acts like an oven, so there is no need to turn the food. The indirect grilling method is used 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, thick steaks, ribs or delicate fish fillets. To set up a gas barbecue for indirect grilling, light one side of barbecue leaving other side unlit. Close lid; heat barbecue to desired temperature. When ready to grill, place food on unlit side to cook as directed. If using a charcoal barbecue, preheat the barbecue by lighting the coals and heating them to desired temperature. Then, move the coals to outside edge of charcoal grate. Place the food in the centre of the barbecue grate and grill as directed.
If you don't have a 16x12-inch disposable foil pan, you can grill the chicken in 2 (13x9-inch) disposable foil pans instead.
* 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.