Grilled Taco Chicken With Siesta Rice

Betty Graves


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 votes
4 Hr
30 Min


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


1Combine 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.
2Let 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.
3Baste 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.
4Directions 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.

About this Recipe

Course/Dish: Chicken, Tacos & Burritos
Main Ingredient: Chicken
Regional Style: Mexican
Dietary Needs: Low Fat
Collection: Rice Reinventions
Other Tag: Quick & Easy
Hashtags: #rice, #grilling