Grilled Taco-Barbecue Chicken

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

• 1 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).
• 2 Meanwhile, in 1-quart saucepan, heat barbecue sauce, chili sauce and cumin to boiling over medium-low heat, stirring occasionally. Serve sauce with chicken.

Advise

1) Serve sauces on the side when cooking with a contact grill. Because grilling temperatures are high, sauces and glazes burn easily if used during grilling.
2) For zesty, make-your-own wrap sandwiches, slice the warm chicken into strips and serve with tortillas, shredded lettuce, sliced avocado and the sauce.
3) Contact grills are indoor-use grills that cook the food between two grids. Both top and bottom grids are heated, so food is cooked from both sides in much less time than conventional grilling.