For best results, grill chicken on medium-low heat. Chicken legs and thighs will take longer to cook than chicken breasts. Before placing chicken pieces on the grill, remove any excess skin and fat from the chicken to avoid flare-ups. A whole chicken, as well as legs and thighs, must be cooked to an internal temperature of 180°F, while chicken breasts must be cooked to 170°F. Use a digital instant-read food thermometer to accurately test for doneness, inserting the thermometer into the center of the thickest part of each chicken piece, not touching the bone. When checking for doneness in boneless chicken breasts, insert the thermometer about 1/2 inch into the center of thickest part of each breast, at a slight angle. Wash the probe end of the thermometer after each use. Let the cooked chicken stand for a few minutes before serving to allow the juices to get absorbed back into the meat.

Prepare using KRAFT Light Mayo Reduced Fat Mayonnaise and RITZ Reduced Fat Crackers.

Substitute chicken breast halves or legs for the thighs, adjusting cooking time as necessary until chicken is done.