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Pollo a La Parrilla
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    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 *
  • 5 1/2 teaspoon grated lemon peel
  • 1/4 cup cilantro minced
  • 1 teaspoon olive oil
  • 1 to 4- pound chicken cut into pieces
  • * Lizano Seasoning Sauce a Costa Rican Original Vegetable and Spice Condiment Sauce from Costa Rica.

    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

    From: MAURICIO ROSAS, usteeco@gte.net
    Posted By: MAURICIO ROSAS, Via: Rec.Food.Recipes
    Post Date: 27 Jul 1998

    *BACK TO CHICKEN*







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