GRILLED BBQ CHICKEN TACOS
This is a zesty little recipe for grilled BBQ chicken tacos that is relatively easy to make and tastes great! It is a mix of American Southwest flavors and Mexican ingredients. Top with guacamole and sour cream.
Provided by jerryhillis
Categories World Cuisine Recipes Latin American Mexican
Time 40m
Yield 6
Number Of Ingredients 8
Steps:
- Preheat an outdoor grill for medium-high heat and lightly oil the grate.
- Cook chicken on the preheated grill until no longer pink in the center and the juices run clear, 3 to 4 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove chicken from the grill and set aside until cool enough to handle.
- Shred cooled chicken and transfer to a saucepan. Add barbecue sauce, onion, and chile-garlic sauce and stir until chicken is coated. Cook over medium-low heat, stirring often, until steaming, about 5 minutes.
- Place a few spoonfuls of chicken mixture onto each tortilla and sprinkle with Cheddar cheese, black olives, and tomato. Roll up and serve.
Nutrition Facts : Calories 605.2 calories, Carbohydrate 78.7 g, Cholesterol 58.8 mg, Fat 18.3 g, Fiber 4.9 g, Protein 29.5 g, SaturatedFat 6.8 g, Sodium 1676.2 mg, Sugar 14.4 g
GRILLED TACO-BARBECUE CHICKEN
Chicken cooked on a contact grill smokes with speed. Grilled chicken is ready in about the same time you use to heat the barbecue sauce!
Provided by Betty Crocker Kitchens
Categories Entree
Time 10m
Yield 4
Number Of Ingredients 7
Steps:
- Heat closed medium-size contact grill for 5 minutes. In shallow bowl, mix taco seasoning mix and oregano. Brush chicken with oil; coat with taco seasoning mixture. Place chicken on grill. Close grill. Grill 4 to 6 minutes or until juice of chicken is clear when center of thickest part is cut (170°F).
- Meanwhile, in 1-quart saucepan, heat barbecue sauce, chili sauce and cumin to boiling over medium-low heat, stirring occasionally. Serve sauce with chicken.
Nutrition Facts : Calories 270, Carbohydrate 18 g, Cholesterol 85 mg, Fat 1, Fiber 1 g, Protein 32 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 1040 mg, Sugar 10 g, TransFat 0 g
SPICE-RUBBED CHICKEN BREAST TACOS WITH GRILLED POBLANOS, BBQ ONIONS AND COLESLAW
Steps:
- Heat the grill to high.
- Brush the poblanos with oil and season with salt and pepper. Place the chiles on the grill and cook until charred on all sides, about 10 minutes. Remove from the grill, place in a bowl and cover with plastic for 10 minutes. Remove the skin, seeds and stem and cut into thin slices.
- Brush the onions with oil and season with salt and pepper. Place on the grill and cook until lightly golden brown and just cooked through, about 4 minutes per side. Brush with some of the bbq sauce during the last few minutes. Most of the skin should come off on the grill, but if not, take it off when the onions come off the grill.;
- Whisk together the mayonnaise, sugar, celery salt, celery seed, vinegar and salt and pepper in a large bowl. Add the cabbage, carrot, onion and scallion and stir to combine, season with more salt and pepper, if needed. Let slaw sit at least 15 minutes before serving.
- Heat the grill to high.
- Whisk together the ancho, cinnamon, cumin, brown sugar, 1 teaspoon salt and black pepper in a small bowl.
- Season top side of the breasts with the rub mixture, turn over and season the back with the remaining salt. Drizzle with some of the oil and place on the grill, rub side down and grill until lightly golden brown and a crust has formed, about 3 minutes. Turn the chicken over, close the lid and continue cooking until just cooked through, about 6 minutes longer. Remove from the grill and let rest 5 minutes before slicing.
- Grill the flour tortillas briefly, just to mark and heat. To build the tacos, fold each tortilla around some of the chicken, poblanos, onions, coleslaw and guacamole.
- Combine all ingredients in a medium bowl and season with salt and pepper.
GRILLED BARBECUED CHICKEN
It's fun for me to have my family together so I can prepare their favorite foods, like this saucy barbecued chicken. The moist and plump pieces always bring enthusiastic compliments from our four grown children and three grandkids. -Barbara Blickens Derfer, Edgewater, Florida
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- In a bowl, combine the first 11 ingredients. Cover and refrigerate 1/3 cup for basting. Place the chicken in a large resealable plastic bag; add remaining marinade. Refrigerate for at least 1 hour, turning occasionally., Drain and discard marinade from chicken. Grill chicken, covered, over indirect medium heat for 20 minutes. Turn; grill 15-25 minutes longer or until juices run clear, basting occasionally with reserved marinade.
Nutrition Facts : Calories 476 calories, Fat 26g fat (14g saturated fat), Cholesterol 190mg cholesterol, Sodium 1147mg sodium, Carbohydrate 8g carbohydrate (5g sugars, Fiber 1g fiber), Protein 50g protein.
GRILLED TACO CHICKEN RECIPE
Using ingredients you have on hand, this chicken is tender and full of flavor!
Provided by Camille
Categories Dinner Main Course
Number Of Ingredients 6
Steps:
- In a gallon-sized resealable bag, pour in lime juice, vegetable oil, taco seasoning, garlic, and cumin. Mix well and then add chicken breasts. Place in fridge and let marinate for at least 30 minutes (although I highly recommend a at least 4-6 hours).
- Remove chicken from marinade and discard marinade. Place chicken on a grill heated to medium-high heat. Let chicken cook until it is no longer pink on the inside (and has reached an internal temperature of 165 degrees F), turning as needed.
- Serve chicken topped with [pico de gallo|http://www.sixsistersstuff.com/2012/05/quick-pico-de-gallo-recipe.html] or your favorite salsa.
Nutrition Facts : Servingsize 5 serving, Calories 224 kcal, Fat 14 g, SaturatedFat 2 g, Cholesterol 69 mg, Sodium 215 mg, Carbohydrate 3 g, Sugar 1 g, Protein 21 mg
GRILLED BBQ CHICKEN
Nothing says summer like grilled BBQ chicken. Serve with grilled corn, you're pretty much tasting America.
Provided by Brian Genest
Categories BBQ & Grilled Chicken
Time 4h35m
Yield 4
Number Of Ingredients 4
Steps:
- Mix barbecue sauce and salad dressing together.
- Put chicken legs in a large zip-top bag and pour sauce all over them. Squeeze out the excess air and seal the bag. Massage marinade into the chicken a bit, then refrigerate for 4 hours.
- Remove chicken from the refrigerator; set bag on the counter and bring to room temperature, about 1 hour.
- Preheat an outdoor grill for medium-low heat and lightly oil the grate. Load a smoker box with wood chips and set on the grate.
- Remove chicken from the bag and transfer to the preheated grill. Cover and cook for 10 minutes, then flip, basting both sides with the remaining marinade.
- Continue to cook (with the lid closed and listening for flare-ups) until chicken is no longer pink at the bone and the juices run clear, about 10 more minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
- Remove chicken to a platter and tent with foil. Let rest for 5 minutes before serving.
Nutrition Facts : Calories 876.8 calories, Carbohydrate 74.1 g, Cholesterol 188.4 mg, Fat 44.7 g, Fiber 1.1 g, Protein 41.4 g, SaturatedFat 10.4 g, Sodium 3249.2 mg
GRILLED TACO-SPICED CHICKEN
Grilled chicken breasts smoke with flavor from bottled sauces, cumin and taco seasoning for the perfect main dish, salad protein or potluck-ready recipe to serve to a crowd.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 25m
Yield 4
Number Of Ingredients 7
Steps:
- Heat gas or charcoal grill. In shallow bowl, mix taco seasoning mix and oregano. Brush chicken with oil; sprinkle with taco seasoning mixture.
- Place chicken on grill over medium heat. Cover grill; cook 10 to 15 minutes, turning once, until juice of chicken is clear when center of thickest part is cut (170°F).
- Meanwhile, in small microwavable bowl, mix barbecue sauce, chili sauce and cumin. Cover; microwave on High 30 to 60 seconds or until hot. Serve sauce over chicken.
Nutrition Facts : Calories 240, Carbohydrate 11 g, Cholesterol 85 mg, Fat 1, Fiber 0 g, Protein 31 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 780 mg, Sugar 6 g, TransFat 0 g
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