Grilled Enchilada Chicken. Chicken marinated in a spicy enchilada sauce then grilled over an open flame. The grilling adds a layer of smokey flavor making it a dish that will have you wanting more. This is a simple dish that uses only a couple of easy to find ingredients.
Finally, the warm weather has decided to stick around. We’ve been having so much rain lately I was beginning to wonder if we were ever going to see the sun. All that rain really put a damper (lol) on my outdoor projects.
This week I’ve been trying to play catch up, so much to do and so little time to do it. We host an annual Memorial Day cookout and I’m not ready, thank goodness the kids are out of school so they can help.
I did mange to get the grill cleaned yesterday, what a nasty job that was, it looked really good when I was done though, but not for long. My husband, who likes to refer to himself as the grill master, decided that we needed to test it out before the cookout. Luckily I had some chicken marinating.
My original plan was to cook the chicken in the oven, but the grill master said it would taste better on the grill. I wasn’t going to argue, less cooking I had to do. I just hope he cleans the grill when he’s done. I was happily surprised how it turned out, I usually make this in the oven, but cooking it on the grill is pretty amazing. The slight charring from the flames added a really nice smokey flavor to it. He was right it did taste better on the grill, I guess that’s why he’s the grill master.
Simple Enchilada Chicken
You need only two ingredients, chicken and enchilada sauce. I make my own enchilada sauce, it’s super easy, inexpensive and I like the taste better. However, you can use canned enchilada sauce, it’s completely up to you.
Place the chicken in a gallon size, Ziploc bag. Pour 1 1/2 cups of the enchilada sauce over it, remove as much air from the bag as possible and seal. Let it marinate, in the refrigerator, for 4-24 hours. The longer it marinates, the tastier it will be.
When it’s done marinating, remove chicken and throw out the marinating sauce.
Grilling: Place the chicken on a hot grill, turning occasionally so that it cooks evenly. When the chicken is almost done, brush it with the remaining 1/2 cup of enchilada sauce. Remove from grill and let it rest for 5 minutes before serving.
Baking: Place the chicken in a 9×13 baking dish. Bake at 350°F for 25 minutes. Brush the chicken with the remaining 1/2 cup of enchilada sauce and bake for an additional 10 minutes. Remove from oven and let it rest for 5 minutes before serving.
This is optional, but you can top the chicken with some sliced black olives and green onions, I personally like the touch of added flavor it gives to the chicken.
- 2 cups enchilada sauce
- 10 chicken Legs
- black olives, sliced (optional)
- green onions, chopped (optional)
- Place the chicken in a gallon size, Ziploc bag, cover with 1½ cups of the enchilada sauce. Remove air and seal. Marinate in the refrigeratore for 4-24 hours.
- Remove chicken and discard the sauce the chicken was marinating in.
- To Grill: Place the chicken on a hot grill, turn occasionally for even cooking. A few minutes before it's done brush with the remaining ½ cup of enchilada sauce.
- To Bake: Place the chicken in a 9x13 baking dish. Bake at 350°F for 25 minutes. Brush the chicken with the remaining ½ cup of enchilada sauce and bake for an additional 10 minutes.
- Let chicken rest for 5 minutes before serving.
- Optional: top with sliced black olives and/or green onions.
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You’ll want to add this simple recipe to your weekly meal plan. It’s a perfect week night meal when you’re time is limited. If you are one of those people that doesn’t care for the strong flavor of enchilada sauce, try mixing the enchilada sauce with some chicken gravy. The gravy tones down the spiciness and adds a nice flavor to the chicken.
Whose the grill master in your house?
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