Recipes:
# Tomato Grilled Chicken
## INGREDIENTS
* ¼ cup fresh lemon juice
* 1 teaspoon garlic powder
* Salt and pepper
* ¾ cup chili sauce
* 1 tablespoon Dijon mustard
* 1 tablespoon chopped sun-dried tomatoes
* 4 chicken breasts (6 ounces each)
**SERVES 4**
## Make Ahead
Make a few extra chicken breasts to keep for leftover chicken sandwiches. Remove meat from the bone. Serve open-face on sourdough rolls with extra sauce drizzled over top.
## VARIATION
For extra citrus zing in this dish, substitute lime juice for the lemon juice.
## DIRECTIONS
**1.** 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.
**2.** Place chicken in a shallow dish. Loosen skin from chicken pieces but do not remove. Rub lemon juice mixture under skin. Marinate in refrigerator.
**3.** Preheat grill. Grill chicken skin side down 4 inches from heat for 15 minutes. Turn chicken over. Brush with tomato mixture.
**4.** Grill, covered, for 10 minutes. Uncover; brush with mixture and continue cooking until juices run clear when pierced with a fork, basting frequently.
## Make It Quicker
* 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.
