| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Tex-Mex | Main dish, Tex-mex, Chicken, Bar-b-q | 8 | Servings |
INGREDIENTS
| 1 | Broiler chicken; cut in part | |
| 1 | Small onion; minced | |
| 8 | oz | Can Spanish-style tomato sau |
| 4 | oz | Can taco sauce |
| 1/4 | c | Molasses |
| 2 | tb | Vinegar |
| 1 | tb | Cooking oil |
| 1 | ts | Salt |
| 1/2 | ts | Oregano leaves |
| 1/8 | ts | Pepper |
| 1/2 | c | Grated Jack cheese; (optiona |
INSTRUCTIONS
Lay out chicken parts in baking dish and bake in 350 degree oven for 40 min. Cool them a bit and pour sauce (method below) over the chicken, cover and marinate in refrigerator for at least an hour, or overnight would be better. When ready to grill, drain excess sauce and reserve. Place chicken on prepared grill, skin side up, about 8" from heat. Grill, turning a few times, for about 20 min or until fork can be inserted with ease. Brush generously with reserved sauce during 20 min of grilling. When chicken is done, place on platter; top with remaining sauce and sprinkle with cheese, if you like. Sauce: In small saucepan, make sauce by mixing together onion, tomato sauce, taco sauce, molasses, vinegar, oil, salt, oregano, and pepper. Bring mixture to a boil. Remove from heat and cool 2 min. FROM: PAT MULDROW (DCGM11B) From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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