Total Time: 10 minutes
Servings: 4
Ingredients:
• 2 tablespoons Old El Paso® taco seasoning mix (from 1 oz – 28 g package)
• 1 teaspoon dried oregano leaves
• 4 boneless skinless chicken breasts (about 1¼ pound – 566.9 g)
• 1 tablespoon olive or vegetable oil
• ½ cup barbecue sauce
• ¼ cup chili sauce
• 1 teaspoon ground cumin
Method:
- Heat closed medium-size contact grill for 5 minutes. In a shallow bowl, mix taco seasoning mix and oregano. Brush the chicken with oil; coat with taco seasoning mixture. Place chicken on grill. Close grill. Grill for 4 – 6 minutes or until the juice of the chicken is clear when the center of the thickest part is cut (76°C).
- Meanwhile, in 1-quart saucepan, heat barbecue sauce, chili sauce and cumin to boiling over medium-low heat, stirring occasionally. Serve the sauce with the chicken.
Expert Tips:
- Serve sauces on the side when cooking over a contact grill. Because grilling temperatures are high, sauces and glazes bur 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.
http://www.bettycrocker.com/recipes/grilled-taco-barbecue-chicken/0f97ca2c-966d-457f-8e82-f4caa396b607?term=chicken+breasts+sweet+chili+sauce