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.
Substitute 1 tsp. dried rosemary leaves for the chopped fresh rosemary.
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Shortcut- To shorten the cook time, remove breastbone from chicken, then cut chicken lengthwise in half before grilling as directed.
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Make Ahead- Chicken can be marinated in refrigerator up to 24 hours before grilling as directed.
Originally Submitted
6/2/2010
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