Friday, May 21, 2010

Sweet & Tangy Grilled Chicken Tacos

When DH grills, he usually pulls out a good variety of meat from the freezer. Some chicken, some chops, burgers, sausages, etc. all get tossed on the grill, after a quick rub with some seasonings or a swim in some delicious (and free!) marinades. Since we end up with lots and lots of leftovers, the leftover chicken is an easy ingredient to spy for a "Leftover Makeover".

While many of my recipes get a little lengthy with ingredients, this one is a 5 ingredient favorite that goes easy on your wallet, takes only 20 minutes to put together, and is a huge crowd favorite.

If you want variations on this recipe - the options are as endless as your imagination, your spices, and your marinades can reach! This is a mild, sweet combination - super family - friendly. If you like things a tad spicier, feel free to add a pinch of cayenne, dash of tabasco, etc. to give it some kick!

5-6 pieces grilled chicken, removed from the bone (I used chicken drummies, but any would work) ($1.26)
1/4 C. Caribbean Jerk Marinade (free after coupons)
1 T. molasses ($.13)
2 T. soy sauce (light sodium) ($.10)
1 tsp. Mexican oregano ($.10)

Add all ingredients to a non-stick skillet, heat over medium low to a simmer. Simmer uncovered for 10-12 minutes, or until sauce thickens to your desired consistency.

Serve with: tortillas ($.39), cilantro ($.33), shredded lettuce ($.50), sour cream ($.35), salsa ($.50), chopped bell peppers ($.25), shredded carrots ($.20), etc.

Yields = 4 servings (2-3 tacos each)
Cost: $1.59 (fixin's not included)
Cost per serving: $.40

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