Grilled Taco-Barbecue Chicken recipe

Ingredients

2
tablespoons Old El Paso™ taco seasoning mix (from 1-oz package)

1
teaspoon dried oregano leaves

4
boneless skinless chicken breasts (about 1 1/4 lb)

1
tablespoon olive or vegetable oil

1/2
cup barbecue sauce

1/4
cup chili sauce

1
teaspoon ground cumin

Directions

• 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.

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Chicken Kabobs with Peanut Sauce

Ingredients:

Kabobs

2

large whole bone-in chicken breasts (2 lb)

1/4

cup soy sauce

1

tablespoon vegetable oil

1

teaspoon packed brown sugar

1/4

teaspoon ground ginger

1

clove garlic, crushed

Peanut Sauce

1

tablespoon vegetable oil

1

small onion, finely chopped (1/4 cup)

1/3

cup peanut butter

1/3

cup water

1

tablespoon lemon juice

1/4

teaspoon ground coriander

3

to 4 drops red pepper sauce

Directions:

1. Remove skin and bones from chicken. Cut chicken into 3/4-inch pieces. (For easier cutting, partially freeze chicken about 1 hour.) In large glass bowl, mix chicken and remaining kabob ingredients. Cover and refrigerate at least 2 hours, stirring occasionally.
2. Soak 14 to 16 bamboo skewers in water at least 30 minutes before using to prevent burning.
3. In 1 1/2-quart saucepan, heat oil over medium heat. Cook onion in oil, stirring occasionally, until tender. Remove from heat. Stir in remaining sauce ingredients. Heat over low heat, stirring occasionally, just until blended (sauce will separate if overcooked).
4. Set oven control to broil. Remove chicken from marinade; reserve marinade. Thread 4 or 5 chicken pieces on each skewer. Brush chicken with marinade.
5. Broil chicken with tops about 4 inches from heat 4 to 5 minutes. Turn; brush with marinade. Broil 4 to 5 minutes longer or until chicken is no longer pink in center. Discard any remaining marinade. Serve chicken with sauce.

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Grilled Barbecued Bacon-Chicken Skewers

       Ingredients:

• 
  

15
bamboo skewers (6 inch)

3
large boneless skinless chicken breasts (about 1 lb)

4
large green onions

1
package (2.1 oz) refrigerated fully cooked bacon (15 pieces)

1/2
cup barbecue sauce

Directions:

1. Soak skewers in water at least 30 minutes to prevent burning. Meanwhile, cut each chicken breast in half lengthwise, then cut crosswise to make 10 (about 1-inch) pieces. Cut onions into 2-inch pieces (30 pieces total). Cut bacon slices in half crosswise.
2. Heat gas or charcoal grill. Push 1 skewer through end of 1 bacon piece, then through middle of 1 chicken piece and back through other end of bacon piece; add 2 onion pieces, then repeat with another bacon piece and chicken piece. Place on large plate or tray. Repeat to make remaining kabobs.
3. Place kabobs on grill over medium heat. Cover grill; cook 5 minutes. Turn kabobs; brush with half of the barbecue sauce. Cover; cook 5 minutes. Turn kabobs; brush with remaining sauce. Cover; cook about 1 minute longer or until chicken is no longer pink in center. If desired, serve with additional barbecue sauce for dipping.

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