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).