1 cup vegetable oil
4 skinless, boneless chicken breast halves
3 tablespoons vegetable oil
1 onion, sliced in rings
1/4 teaspoon salt
1 cup salsa verde
1 cup diced green chile peppers
2 red onions, sliced in rings
1 (2 ounce) can sliced mushrooms, drained
1 (3.5 ounce) package taco seasoning mix
1 (8 ounce) can sliced mushrooms, drained
Preheat grill for high heat.
In a large skillet over medium heat, heat oil over high heat. Add chicken and continue to brown on all sides. Mix in oil, seasoned with salt, salsa and green chiles. Reduce heat to medium and cook, stirring constantly, for about 1 minute.
Add mushrooms and brown rapidly. Mix well, and pour mixture into a shallow dish. Beat taco seasoning into chicken mixture, stirring constantly. Cover dish and refrigerate for at least 1 hour.
Stir in the mushrooms and roll the chicken mixture into a corner with hands, to evenly coat. Refrigerate covered for 30 minutes.
While refrigerator is chilling, heat grill for medium heat.
Smoke chicken in grill or over charcoal until juices are clear of all skins. Place chicken in grill. Grill uncovered for about 15 minutes. Remove chicken from grill and lay on rack.
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