Chili Tomato Grilled Chicken Recipe
Ingredients
6 broiler-fryer chicken quarters
2 tablespoons vegetable oil
1/2 cup finely chopped onion
1 clove garlic, minced
1 chicken bouillon cube
1/2 cup hot water
1 bottle (8 ounces) taco sauce or 1 can (8 ounces) tomato sauce
1 teaspoon salt
1/4 teaspoon dried oregano leaves
2 tablespoons vinegar
1 tablespoon prepared mustard
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.
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