Chili Tomato Grilled Chicken Recipe
Summary
Difficulty LevelEasyHealth IndexAverage
Ingredients
| 6 broiler-fryer chicken quarters | ||
| Vegetable oil | 2 Tablespoon | |
| Onion | 1/2 Cup (16 tbs), finley chopped | |
| Garlic | 1 Clove (5gm), minced | |
| Chicken | 1 | |
| Hot water | 1/2 Cup (16 tbs) | |
| Tomato sauce | 1 Bottle (1l) | |
| Salt | 1 Teaspoon | |
| Oregano leaves | 1/4 Teaspoon, dried | |
| Vinegar | 2 Tablespoon | |
| Prepared mustard | 1 Tablespoon | |
| 3 teaspoons mild chili powder, divided | ||
Directions
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.
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.
Chef
