Wednesday, May 18, 2011

Taco Chicken

I LOVED this recipe, and I can't wait to make it again.  It's better if you remember to marinate it early and stick it in the refrigerator that morning or the night before, but I waited until I got home from work to start marinating it, and it was still delicious that night.  I was especially happy that I already had everything at the house and didn't have to buy anything fancy for it. 

I grilled the chicken on my grill pan, but you could do it on your real grill, or just pan sear it for a couple of minutes per side, and then finish it off in the oven for 10 minutes at 400. 

I think the hit of barbecue sauce at the end is what really makes it.  You should try this; you'll really like it.  Thanks again, Plain Chicken!

Taco Chicken

2 Tbsp taco seasoning (from 1oz envelope)
1 tsp dried oregano
1/2 tsp cumin
2 Tbsp olive oil
1/2 cup salsa
4 boneless, skinless chicken breasts (about 1 1/4 pounds)
1/4 cup barbecue sauce

Combine the first five ingredients in a large zip-top bag, add chicken breasts, and marinate the chicken breasts in salsa mixture for several hours in the refrigerator. 

When ready to cook, heat grill pan over medium-high heat and grill for 10-15 minutes or until done.  Baste chicken with barbecue sauce mixture once on each side before removing from grill (during the last few minutes of grilling). 


  1. So glad you liked it. I love recipes that marinate all day while I'm at work. Makes for an easy dinner!

  2. I can tell by the color the flavor looks so good