| 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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