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Mexican Chili Tomato Grilled Chicken

Barbecue.Master's picture
Ingredients
  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)
  Vinegar 2 Tablespoon
  Prepared mustard 1 Tablespoon
  Salt 1 Teaspoon
  Dried oregano 1⁄4 Teaspoon, crushed
  Broiler fryer chicken 2 , quartered
  Mild chili powder 1 Tablespoon
Directions

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.

Recipe Summary

Cuisine: 
American
Method: 
Barbecue
Ingredient: 
Chicken
Interest: 
Party

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