Grilled Chicken with Spicy Brazilian Tomato Recipe

Light the grill.

In a shallow dish, combine 3 tablespoons of oil with ⅔ of the minced garlic. Coat the chicken with half of the garlic oil and season with ¼ teaspoon of salt and ⅛ teaspoon of pepper.

Grill the chicken over moderately high heat, basting with the remaining garlic oil, for about 10 minutes per side for the breasts, 13 minutes for the legs; until just done.

In a medium saucepan, heat the remaining 1 tablespoon oil over moderately low heat. Add the onion and cook, stirring occasionally, for about 5 minutes until translucent.

Add the remaining garlic, the ginger, and the jalapeños, and cook, stirring, for 1 minute longer. Add the tomatoes, the coconut milk, the remaining ½ teaspoon salt, and a pinch of pepper.

Bring to a simmer and cook, stirring occasionally, for about 5 minutes until thickened.

Stir in the cilantro and serve with the chicken. Enjoy!