Get out your gallon ziplock baggie and get ready to marinade! This flavorful chicken needs to sit in the flavors for a few hours, then either grill (or pan sear and bake). Everyone at my table was delighted with this new recipe from Steph at Plain Chicken http://www.plainchicken.com/2011/05/taco-chicken.html!
- 2 Tbsp taco seasoning mix (from 1-oz package)
- 1 tsp dried oregano leaves
- 2 Tbsp olive oil
- 1/2 cup salsa
- 1/2 teaspoon ground cumin
- 4 boneless skinless chicken breasts (about 1 1/4 lb) (I used thawed chicken tenderloins).
- 1/4 cup barbecue sauce
- 2 Tbsp chili sauce (I used 1/8 tsp. chili powder and mixed in with above ingredients).
- Combine first 5 ingredients. Pour over chicken and let chicken marinate in the refrigerator for several hours or all day.
- Combine barbecue and chili sauce (if you haven't already used chili powder with your first 5 ingredients like I did). Set aside.
- Place chicken on grill; cook 10 to 15 minutes, until done. Baste chicken with barbecue sauce mixture once on each side before removing from grill (during the last few minutes of grilling).
*If you don't want to grill the chicken - Pan sear the chicken for 2-3 minutes on each side and then bake at 400 for about 10 minutes, basting with the bbq mixture.* (That's what I did, and it worked beautifully! Plus, I learned how to pan sear - I'll leave you the directions!)
*Pan-searing uses high heat to seal in juices by forming a delicious crust. The key to pan-searing is making sure the pan is hot enough. To test a pan for readiness, sprinkle a drop of water onto the pan; the water should sizzle or jump around. Remove the pan from the heat, and add a small amount of butter or oil to lightly coat the surface. The butter or oil should be heated through, but should not burn. Add the food to be pan-seared; do not move it until a crust has formed. Use a spatula to turn the food; be sure not to tear the crust.
So now you (and I) know how to pan sear - we are official now, guys!!!