Tomato Grilled Chicken
Packaged sun-dried tomatoes that are dry are less expensive than the oil-packed variety. To use, soak them in warm water for 10 minutes. Drain and use as directed.
1/4 cup lemon juice
1 tsp garlic powder
1 salt and pepper
3/4 cup chili sauce
1 Tbsp Dijon mustard
1 Tbsp sun-dried tomatoes
4 chicken breasts
Mix lemon juice with garlic powder in a medium bowl; add salt and pepper to taste. Blend chili sauce, mustard and sun-dried tomato in a separate bowl; set aside.
Place chicken in a shallow dish. Loosen skin from chicken pieces but do not remove. Rub lemon juice mixture under skin. Marinate in refrigerator.
Preheat grill. Grill chicken skin side down 4 inches from heat for 15 minutes. Turn chicken over. Brush with tomato mixture.
Grill, covered, for 10 minutes. Uncover; brush with mixture and continue cooking until juices run clear when pierced with a fork, basting frequently.
Use tongs to turn the chicken to keep from piercing the meat and losing the natural juices. For a quick starting charcoal fire, stack the briquettes in a pyramid shape. Light the bottom coals first.