Real Recipes From Real Home Cooks ®

grilled taco chicken with siesta rice

(2 ratings)
Recipe by
Betty Graves
Germantown, TN

If you like mexican food. You will enjoy this recipe. What a way to finish your chicken off on the grill. The taste is amazing. (a little spicey). You can marinade this recipe and put in the refrigerator before leaving for work and it will be ready to put on the grill when you arrive home. Also fix Siesta Rice to go with chicken. What a combination.

(2 ratings)
yield 4 serving(s)
prep time 4 Hr
cook time 30 Min
method Bake

Ingredients For grilled taco chicken with siesta rice

  • 2 Tbsp
    taco seasoning mix
  • 1 Tbsp
    dried oregano leaves
  • 2 Tbsp
    olive oil
  • 1/2 c
    salsa or your choice
  • 1/2 tsp
    cumin
  • 4
    boneless chicken breast
  • 1/4 c
    barbeque sauce
  • 2 Tbsp
    chili sauce
  • siesta rice to go with chicken
  • 1 can
    (10 3/4 ounces) campbell's fiesta nacho cheese soup
  • 1 c
    water
  • 1/3 c
    milk
  • 3/4 c
    long grain uncooked rice

How To Make grilled taco chicken with siesta rice

  • 1
    Combine taco seasoning mix, dried oregano leaves, olive oil, salsa and cumin. Put the chicken in a plastic freezer bag and pour the ingredients in with the chicken. Take your hands on the outside of the bag and make sure everything is incorporated on the chicken.
  • 2
    Let the chicken sit in the refrigerator over night or about 4 hours during the day. I put mine out at Noon and it was ready when I prepared my evening meal.
  • 3
    Baste the chicken with the marinate sauce while grilling. Then combine barbeque sauce and chili sauce in a bowl. Two or three minutes before chicken is done brush barbeque sauce and chili on both sides.
  • 4
    Directions for Rice: Preheat oven to 375. Combine all ingredients and pour into a 9x9 pan. Cover with foil. Bake for 30-35 minutes or until the rice is tender. Stir rice before serving.
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