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!
tablespoons Old El Paso™ taco seasoning mix (from 1-oz package)
teaspoon dried oregano leaves
boneless skinless chicken breasts (about 1 1/4 lb)
tablespoon olive or vegetable oil
cup barbecue sauce
cup chili sauce
teaspoon ground cumin
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).
Meanwhile, in 1-quart saucepan, heat barbecue sauce, chili sauce and cumin to boiling over medium-low heat, stirring occasionally. Serve sauce with chicken.
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.
For zesty, make-your-own wrap sandwiches, slice the warm chicken into strips and serve with tortillas, shredded lettuce, sliced avocado and the sauce.
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 PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- Saturated Fat
- Trans Fat
- Total Carbohydrate
- Dietary Fiber
- Vitamin A
- Vitamin C
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;
*Percent Daily Values are based on a 2,000 calorie diet.