INGREDIENTS
Chicken
1
(1 oz) pkg. Old El Paso® Taco Seasoning Mix
2
(3 to 3 1/2-lb.) quartered frying chickens (8 quarters), skin and fat removed if desired
Salsa
1
medium avocado, pitted, peeled and chopped
2
tablespoons chopped fresh cilantro
2
tablespoons finely chopped red onion
1
to 2 teaspoons chopped chipotle chiles in adobo sauce (from 7 or 11-oz. can)
DIRECTIONS
1
Heat gas or charcoal grill. In medium bowl, combine taco seasoning mix, oil, lime juice and honey; mix well. Brush mixture evenly over all sides of chicken quarters.
2
When grill is heated, place chicken on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals. Cook 30 to 40 minutes or until chicken is fork-tender and juices run clear, turning frequently.
3
Meanwhile, combine all salsa ingredients; mix well. Serve salsa mixture with chicken.
High Altitude (3500-6500 ft)
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