How To make Tasty Taco Chicken Grill
1 Broiler chicken; cut in part
1 sm Onion; minced
8 oz Spanish-style tomato sauce
4 oz 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 Jack cheese; shredded (opt)
Lay out chicken parts in baking dish and bake in 350~ 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 minutes or until fork can be inserted with ease. Brush generously with reserved sauce during 20 minutes 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 minutes.
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MY NEW FAVORITE GRILLED CHICKEN TACOS! ???? | SAM THE COOKING GUY
What happens when you take perfectly grilled chicken - marinated in tequila - and then combine them with crispy tacos shells and guac? You get my new favorite grilled chicken tacos! ????
00:00 Intro
1:37 making the marinade
3:52 Marinating steak
5:45 Making guacamole
7:57 Making a sauce
8:25 Making crispy tortillas
11:28 Grilling chicken
13:49 Cutting chicken & building
15:10 First Bite
16:05 Outro
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Bite-Size Chicken Tacos
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Here is what you'll need!
Mini Chicken Tacos
Makes 50 mini tacos
INGREDIENTS
7 flour tortillas
2 tablespoons melted butter
1 rotisserie chicken, shredded
1½ cups salsa
Garnish
Sour cream
3-cheese Mexican blend
Guacamole
PREPARATION
1. Preheat oven to 375˚F/190˚C.
2. Generously brush butter onto both sides of the tortillas.
3. Using a circular cookie cutter or a mason jar lid, cut the tortillas into small circles.
4. Flip a 12-cup muffin tin over and place a cut-out piece of tortilla in the space between two cups, so that they make a mini taco shape. One muffin tin will fit 17 mini tacos.
5. Bake for 5-8 minutes, or until just turning golden brown and crispy. (Times and temperatures may vary based on oven.) Make sure to check on them every couple of minutes to make sure they don’t burn.
6. Shred a rotisserie chicken, removing all bones and skin.
7. Place shredded chicken in a large pan over medium-high heat and add salsa. Stir well to combine.
8. Serve along with your favorite taco toppings.
9. Enjoy!
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