Grilled Taco Chicken 2 Ingredients
1 frying chicken, cut up
1 small onion, minced
1 (8 ounce) can Spanish-style tomato sauce
1 (4 ounce) can taco sauce
1/4 cup molasses
2 tablespoons vinegar
1 tablespoon vegetable oil
1 teaspoon salt
1/2 teaspoon oregano leaves
1/8 teaspoon pepper
1/2 cup grated Monterey jack cheese (optional) Instructions
Sauce: In a small saucepan mix together onion, tomato sauce, taco sauce,
molasses, vinegar, oil, salt, oregano and pepper; bring mixture to a boil. Remove
from heat and cool 2 minutes.
Lay out chicken parts in baking dish and bake in 350 degree F oven for 40
minutes. Cool them a bit and pour sauce over the chicken.
Cover and marinate in refrigerator for at least an hour or, better, overnight.
When ready to grill, drain excess sauce and reserve.
Place chicken on prepared grill, skin side up, about 8 inches from heat.
Grill, turning a few times, for about 20 minutes or until fork can be inserted
with ease. Brush generously with reserved sauce during 20 minutes of grilling.
When chicken is done, place on platter, top with remaining sauce and sprinkle
with cheese if you like.
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