Southern-Mex Grilled Chicken
4 to 6 servings
2 chicken halves or 1 chicken cut in sections
1 small onion -finely minced
1 -8 oz can Spanish-style tomato sauce
4 ounces spicy taco sauce
1/4 cup Alaga Plow Boy Syrup or unsulphured molasses
2 tablespoon cider vinegar
1 tablespoon olive oil
1 teaspoon salt
1/2 teaspoon oregano leaves
1/8 teaspoon pepper
Lay chicken halves skin side up or sections in a baking dish and bake in 350 degree oven for 40 minutes.
Meanwhile, in a small saucepan, mix together onion, tomato sauce, taco sauce, molasses, vinegar, oil, salt, oregano, and pepper. Bring mixture to a nice boil. Remove from heat and cool.
Remove chicken and let cool. Pour sauce over the chicken, cover and marinate in the refrigerator for at least 2 hours, overnight would be best. When ready to grill, drain sauce and reserve. Place chicken on preheated grill, skin side up, about 8 inches from heat. Cook turning occasionally, for about 20 minutes or until fork can be inserted with ease. Brush generously with reserved sauce during the last 10 minutes of grilling. When chicken is ready, place on a platter and top with remaining sauce.