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Tomato Grilled Chicken (Pollo a la Parrilla)


1 can (8oz) tomato sauce
3 tablespoons fresh lemon juice
2 cloves garlic, minced
1/4 teaspoon salt
3 tablespoons chopped fresh basil
1/4 cup Salsa Lizano
11/2 teaspoon grated lemon peel
1/4 cup cilantro minced
1 teaspoon olive oil
1 3- to 4- pound chicken cut into pieces

The night before cooking prepare in a small saucepan, combine tomato sauce, lemon juice, half of garlic, and salt. Mix well. Bring to a boil over high heat. Reduce heat to medium; simmer stirring occasionally, for 15 minutes. Remove form heat; cool.

While sauce is simmering, in a small bowl, combine remaining garlic, lemon, peel, oil, basil, cilantro, lemon peel and salsa Lizano. Mix well. Place chicken in a glass or ceramic dish, Cover dish with plastic wrap; refrigerate overnight.

The following day, once the grill is nice and hot on medium. Place chicken on the grill rack. Grill 6 inches from heat, covered, for 12 minutes per side.

Brush chicken with tomato sauce and grill until the juices run clean when chicken is pierced with the tip of a knife, about 3 to 4 minutes per side. Serve immediately




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