Sassy Salsa Chicken

Hey you Grill Masters: In the Summer, this next one is GREAT on the grill in a heavy duty aluminum foil pouch! Just top with the cheese when you open it up to make sure chicken is done…It’ll start melting while you call your company to the table! If it’s cold outside, no problem…use the oven directions!

Serves 4


4 skinless, boneless chicken breast halves

4 teaspoons taco seasoning mix1 cup Bugtussle Burn salsa

1 cup shredded Cheddar cheese

2 tablespoons sour cream (optional)


Preheat oven to 375 degrees F (190 degrees C) GRILL: get the coals hot on the grill.

Place chicken breasts in a lightly greased (cooking spray is healthiest) 9x13 inch baking dish. Sprinkle taco seasoning on both sides of chicken breasts, and pour salsa over all. GRILL: spray heavy-duty aluminum foil, add as above, but individual pouches for each breast.

Bake at 375 degrees F (190 degrees C) for 25 to 35 minutes, or until chicken is tender and juicy and its juices run clear. GRILL: depends on heat of coals, so check one (watch out for steam burns) to see if juices run clear…don’t wanna over cook!

Sprinkle chicken evenly with cheese, and continue baking for an additional 3 to 5 minutes, or until cheese is melted and bubbly. Top with sour cream if desired, and serve.


Add THIN sliced potatoes (see below) and the meal’s a wrap (LITERALLY if ya do it in a foil pouch on the grill)! Just toss a salad or throw some corn cobs on the grill…you’re DONE! 

Follow directions #2, but pour just half the salsa over the chicken and then top each breast with thinly sliced russet or red skin potatoes, (skin on is yummy) sprinkled with a dash of sea salt and/or garlic if you like. Then spoon on the rest of the salsa over the potatoes. Continue on with rest of baking (or grilling) directions!