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Mexican Chili Tomato Grilled Chicken Recipe
|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)|
|Prepared mustard||1 Tablespoon|
|Dried oregano||1⁄4 Teaspoon, crushed|
|Broiler fryer chicken||2 , quartered|
|Mild chili powder||1 Tablespoon|
Serving size: Complete recipe
Calories 6907 Calories from Fat 4369
% Daily Value*
Total Fat 485 g746.5%
Saturated Fat 133.7 g668.7%
Trans Fat 0 g
Cholesterol 2249.8 mg
Sodium 7143.5 mg297.6%
Total Carbohydrates 36 g12%
Dietary Fiber 14 g56.1%
Sugars 4.7 g
Protein 562 g1123.7%
Vitamin A 207% Vitamin C 142%
Calcium 43.4% Iron 184.2%
*Based on a 2000 Calorie diet
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.