Ingredients:
1 1/2 cups tomato sauce
1-2 hot peppers, to taste
2 heads garlic, mashed
3/4 cup red wine vinegar
1 teaspoon salt
6 chicken breast halves, with bones
Preparation: Preheat the briquettes. Mix the tomato sauce with the hot peppers, garlic, vinegar, and salt in a bowl. Take out 1/2 cup of the mixture and reserve. Place the chicken in the bowl with the marinade and let it rest for 10 minutes. Place the chicken over the grill and cook for about 30 minutes, basting with the sauce as you turn it. Serve with remaining sauce on the side.
A red California Zinfandel or a Syrah from the Rhone region of France are suitable wines for this chicken recipe. Makes 6 servings.
