Grilled Chicken with Quick Cherry Tomato Sauce
This versatile chunky tomato sauce goes great over grilled chicken as shown or can be served over beef or pork. Goya's Sazonador Total builds flavor from the ground up, while Goya's Extra Virgin Olive Oil ties the flavors of the red onion, cherry tomatoes, red wine vinegar and basil together.
Ingredients
- 1 chicken (5 lbs), cut up and breasts halved crosswise, if necessary
- 2 Tbsp Goya extra virgin olive oil
- 3 Tbsp Goya Sazonador Total
- 1 red onion, large
- 2 pints cherry tomatoes
- 1 Tbsp Goya red wine vinegar
- ¼ tsp ground black pepper
- 1 cup fresh basil leaves, torn
- ½ cup crumbled queso fresco or ricotta salata (optional)
Instructions
- Preheat grill to medium heat and set for indirect grilling.
- Brush 1 Tbsp oil over chicken. Season on all sides with 2 Tbsp 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.
- Meanwhile, heat 1 Tbsp oil in large skillet over medium heat. Add onion and cook until softened, 5 minutes.
- Add tomatoes, vinegar, pepper, ¼ cup water and 1 Tbsp 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.
Notes
Chef's Note: You can omit the cheese from this recipe if you wish.
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