Mexican Chili Tomato Grilled Chicken
|Finely chopped onion||1⁄2 Cup (8 tbs)|
|Garlic||1 Clove (5 gm), minced|
|Vegetable oil||2 Tablespoon|
|Chicken bouillon cube||1|
|Hot water||1⁄2 Cup (8 tbs)|
|Taco sauce/Tomato sauce||8 Ounce (1 Can)|
|Prepared mustard||1 Tablespoon|
|Dried oregano||1⁄4 Teaspoon, crushed|
|Broiler fryer chicken||2 , quartered|
|Mild chili powder||1 Tablespoon|
In small skillet, saute onion and garlic in oil about 3 minutes or until onion is soft and translucent.
Dissolve bouillon cube in hot water.
Add bouillon, taco sauce, vinegar, mustard, salt and oregano to skillet.
Dip chicken in sauce, turning to coat thoroughly; lightly sprinkle on all sides with chili powder.
Refrigerate chicken until ready to grill.
Add remaining chili powder to sauce; bring to boil and remove from heat; cool slightly.
Just before grilling, redip each chicken piece in sauce.
Lightly oil grid.
Grill chicken, on covered grill, over medium-hot briquets 25 to 30 minutes, turning often.
Brush chicken with sauce and cook 20 to 30 minutes longer or until fork-tender, turning and brushing with sauce every 10 minutes.