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Ancho-Chile Chicken Filets


Quick and easy

Quick and easy

Quick and easy

Prep Time:

10 minutes

Cook Time:

24 minutes (for grilling)


4 servings


2  packages  H-E-B Texas Originals Bacon-Wrapped Chicken Filets

1  cup  Texas on the Plate Ancho Chile Honey Sauce

2/3  zucchini or yellow squash

1  sweet onion, cut into 1/2-inch thick slices


Remove chicken filets from packaging (2 per package). Place in a glass dish; top each with 1 tablespoon sauce. Turn filets over and place remaining sauce over second side. Let stand 15 to 30 minutes. Trim and discard ends from squash. Cut squash lengthwise into 1/2-inch thick slices.

Heat charcoal 30 minutes until covered with a light layer of gray ash or heat gas grill on High 10 minutes with lid closed.

Grill chicken 4 inches above Medium heat (375 degrees F grill surface temperature) 10 to 12 minutes per side. Close grill lid during cooking. Baste cooked sides with sauce after turning. Grill squash and onion slices about 5 minutes per side; baste with sauce during cooking. Chicken is done when internal temperature reaches 165 degrees F in center of filet. Serve with additional sauce, if desired
Nutritional Information
No Nutritional Information Available

Created 07/31/2009
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