Grilled Chicken with Quick Cherry Tomato Sauce
Welcome spring with this light, fresh tomato sauce! This versatile chunky vegetable topping goes great over grilled chicken as shown, or can be served over beef or pork. GOYA® Sazonador Total builds flavor from the ground up, while GOYA® Extra Virgin Olive Oil ties the flavors of the red onion, cherry tomatoes, red wine vinegar and basil together. ¡Buen provecho!
Total Time
75m
Prep Time:15m
Yields:6 Servings
Ingredients
1
<p><span>chicken (5 lbs), cut up and breasts halved crosswise, if necessary</span></p>
2 tbsp.
3 tbsp.
1
<p><span>large red onion, chopped</span></p>
2 pints
<p><span>cherry tomatoes</span></p>
1 tbsp.
¼ tsp.
<p><span>ground black pepper</span></p>
1 cup
<p><span> fresh basil leaves, torn</span></p>
½ cup
<p><span> crumbled queso fresco or ricotta salata (optional)</span></p>
<p><span>Asparagus, optional to serve</span></p>
Directions
Step 1
<p>Preheat grill to medium heat and set for indirect grilling.</p>
Step 2
<p>Brush 1 tablespoon oil over chicken. Season on all sides with 2 tablespoons Sazonador Total. Grill covered over indirect heat, flipping once, until cooked through and registers 155 (breasts) and 165 (thighs) on instant read thermometer, about 40 minutes. Grill over direct heat for 5 minutes if needed, for additional browning.</p>
Step 3
<p>Meanwhile, heat 1 tablespoon oil in large skillet over medium heat. Add onion and cook until softened, 5 minutes. Add tomatoes, vinegar, pepper, 1/4 cup water and 1 tablespoon Sazonador seasoning. Cook, stirring, over medium high heat, until tomatoes just burst, 5 to 6 minutes. Remove from heat and stir in basil. Serve with chicken and top with cheese, if using.</p>
<p>Note: You can omit the cheese from this recipe if you wish.</p>
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Grilled Chicken with Quick Cherry Tomato Sauce
Prep Time: 15m
Total time: 75m
Yields: 6 Servings
<p>Welcome spring with this light, fresh tomato sauce! This versatile chunky vegetable topping goes great over grilled chicken as shown, or can be served over beef or pork. GOYA® <a title="Sazonador Total" href="https://goya.com/en/products/sazonador-total" data-id="8006">Sazonador Total</a> builds flavor from the ground up, while GOYA® <a title="Extra Virgin Olive Oil" href="https://goya.com/en/products/extra-virgin-olive-oil" data-id="8196">Extra Virgin Olive Oil</a> ties the flavors of the red onion, cherry tomatoes, red wine vinegar and basil together. <em>¡Buen provecho!</em></p>
Ingredients
1
<p><span>chicken (5 lbs), cut up and breasts halved crosswise, if necessary</span></p>
2 tbsp.
3 tbsp.
1
<p><span>large red onion, chopped</span></p>
2 pints
<p><span>cherry tomatoes</span></p>
1 tbsp.
¼ tsp.
<p><span>ground black pepper</span></p>
1 cup
<p><span> fresh basil leaves, torn</span></p>
½ cup
<p><span> crumbled queso fresco or ricotta salata (optional)</span></p>
<p><span>Asparagus, optional to serve</span></p>
Directions
Step 1
<p>Preheat grill to medium heat and set for indirect grilling.</p>
Step 2
<p>Brush 1 tablespoon oil over chicken. Season on all sides with 2 tablespoons Sazonador Total. Grill covered over indirect heat, flipping once, until cooked through and registers 155 (breasts) and 165 (thighs) on instant read thermometer, about 40 minutes. Grill over direct heat for 5 minutes if needed, for additional browning.</p>
Step 3
<p>Meanwhile, heat 1 tablespoon oil in large skillet over medium heat. Add onion and cook until softened, 5 minutes. Add tomatoes, vinegar, pepper, 1/4 cup water and 1 tablespoon Sazonador seasoning. Cook, stirring, over medium high heat, until tomatoes just burst, 5 to 6 minutes. Remove from heat and stir in basil. Serve with chicken and top with cheese, if using.</p>
<p>Note: You can omit the cheese from this recipe if you wish.</p>
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