Tasty Taco Chicken Grill
Submitted by solrak58
Taco chicken grill marinates oven-baked chicken in a tangy taco-spiced barbecue sauce with molasses and tomato, then finishes over coals with melted Monterey Jack. Two-stage cooking for fall-off-the-bone tender meat with a smoky crust.
YIELD
8 servingsPREP
20 minCOOK
1 hrsREADY
1½ hrsThis is a sneaky two-stage chicken recipe that uses the oven to fully cook the meat before the grill ever sees it. Forty minutes at 350°F (175°C) takes the bird to safe temperature without any risk of charred outside meets raw inside, the classic backyard barbecue problem.
The sauce is the soul of this dish. Tomato sauce gives body, taco sauce brings the chili-cumin kick, molasses adds that sticky, deep sweetness, and the splash of vinegar balances everything with tang. It is essentially a Southwest barbecue sauce built from pantry shortcuts.
Marinating after the bake is unusual but smart. Hot meat absorbs marinade better than cold, so the chicken sucks in flavor as it cools in the refrigerator.
On the grill, the chicken only needs caramelization and char marks, not cooking. That short window lets the sauce reduce into a glaze without burning, since sugar from the molasses scorches fast.
Pro Tips
- Use bone-in skin-on chicken parts. The collagen and fat keep the meat juicy through two cooking stages.
- Bring chicken to room temp 20 minutes before grilling to avoid cold spots and uneven char.
- Keep one side of the grill cooler for quick moves if the sauce starts to burn.
- Sprinkle the Monterey Jack immediately after pulling from the grill so the residual heat melts it.
Variations
- Swap Monterey Jack for pepper jack for spicier flavor.
- Add a teaspoon of chipotle in adobo to the sauce for smoke.
- Use thighs only for richer flavor and more forgiving cook times.
Ingredients
Directions
Lay out chicken parts in a baking dish and bake in 350℉ (180℃). oven for40 min.
Cool them a bit and pour sauce (method below) over the chicken, cover and marinate in the refrigerator for at least an hour, or overnight would be better.
When ready to grill, drain excess sauce and reserve. Place chicken on prepared grill, skin side up, about 8-inch from heat.
Grill, turning a few times, for about 20 minutes or until fork can be inserted with ease. Brush generously with reserved sauce during 20 minutes of grilling.
When chicken is done, place on platter; top with remaining sauce and sprinkle with cheese, if you like.
For the sauce:
In small saucepan, make sauce by mixing together onion, tomato sauce, taco sauce, molasses, vinegar, oil, salt, oregano, and pepper. Bring mixture to a boil. Remove from heat and cool 2 minutes.
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