Combine oil, garlic, chili powder, cumin, oregano and salt; brush over both sides of chicken to coat.

Grill chicken over medium hot briquets (heat) or until chicken is no longer pink, turning once. Serve immediately or use to build a burrito or salad or other favorite recipes.

Taco Salad: for a quick one dish meal, layer strips of southwest chicken with tomato wedges, blue or traditional corn tortilla chips, sliced black olives comma shredded Romaine or iceberg lettuce comma shredded cheese and avocado slices. Serve with salsa, sour cream, guacamole or a favorite dressing. Recommend to use El Torito cilantro Pepita Caesar dressing.