Grilled Taco-Barbecue Chicken

Grilled Taco-Barbecue Chicken

Chicken cooked on a contact grill smokes with speed. Grilled chicken is ready in about the same time you use to heat the barbecue sauce!

Prep Time

10

Minutes

Total Time

10

Minutes

Makes

4

servings

2
tablespoons Old El Paso® taco seasoning mix (from 1-oz package)
1
teaspoon dried oregano leaves
4
boneless skinless chicken breasts (about 1 1/4 lb)
1
tablespoon olive or vegetable oil
1/2
cup barbecue sauce
1/4
cup chili sauce
1
teaspoon ground cumin
  1. Heat closed medium-size contact grill for 5 minutes. In shallow bowl, mix taco seasoning mix and oregano. Brush chicken with oil; coat with taco seasoning mixture. Place chicken on grill. Close grill. Grill 4 to 6 minutes or until juice of chicken is clear when center of thickest part is cut (170°F).
  2. Meanwhile, in 1-quart saucepan, heat barbecue sauce, chili sauce and cumin to boiling over medium-low heat, stirring occasionally. Serve sauce with chicken.
Makes 4 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Success
Serve sauces on the side when cooking with a contact grill. Because grilling temperatures are high, sauces and glazes burn easily if used during grilling.
Variation
For zesty, make-your-own wrap sandwiches, slice the warm chicken into strips and serve with tortillas, shredded lettuce, sliced avocado and the sauce.
Did You Know?
Contact grills are indoor-use grills that cook the food between two grids. Both top and bottom grids are heated, so food is cooked from both sides in much less time than conventional grilling.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 270
    • (Calories from Fat 70),
  • Total Fat 8g
    • (Saturated Fat 2g,
    • Trans Fat 0g),
  • Cholesterol 85mg;
  • Sodium 1040mg;
  • Total Carbohydrate 18g
    • (Dietary Fiber 1g,
    • Sugars 10g),
  • Protein 32g;
Percent Daily Value*:
    Exchanges:
    • 0 Starch;
    • 0 Fruit;
    • 1 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 0 Vegetable;
    • 4 1/2 Very Lean Meat;
    • 0 Lean Meat;
    • 0 High-Fat Meat;
    • 1 Fat;
    Carbohydrate Choices:
    • 1;
    *Percent Daily Values are based on a 2,000 calorie diet.