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Tomato Grilled Chicken Recipe
"Pollo a la Parrilla"

8 oz can tomato sauce
3 tablespoons fresh lemon juice
2 cloves garlic, minced
1/4 teaspoon salt
3 tablespoons chopped fresh basil
1/4 cup salsa
1 1/2 teaspoon grated lemon peel
1/4 cup cilantro minced
1 teaspoon olive oil
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. 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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