Chili Tomato Grilled Chicken
|Broiler fryer chicken quarters||6|
|Vegetable oil||2 Tablespoon|
|Finely chopped onion||1⁄2 Cup (8 tbs)|
|Garlic||1 Clove (5 gm), minced|
|Chicken bouillon cube||1|
|Hot water||1⁄2 Cup (8 tbs)|
|Taco sauce/1 can, 8 ounces tomato sauce||8 Ounce (1 Bottle)|
|Dried oregano leaves||1⁄4 Teaspoon|
|Prepared mustard||1 Tablespoon|
|Mild chili powder||3 Teaspoon, divided|
In small skillet, place oil and heat to medium temperature.
Add onion and garlic; stir and cook about 3 minutes or until clear and soft.
Dissolve bouillon cube in hot water; add bouillon to skillet, along with taco sauce, salt, oregano, vinegar and mustard.
Dip chicken into sauce mixture; then sprinkle 2 teaspoons of the chili powder on all sides of chicken.
Add remaining 1 teaspoon of chili powder to sauce; bring to a boil and remove from heat.
Redip each quarter in sauce.
Place chicken on prepared grill, skin side up, about 8 inches from heat.
Grill, turning every 15 minutes, for about 60 minutes or until fork tender and juices run clear.
Brush generously with sauce during last 30 minutes of grilling.