The night before cooking prepare in a small saucepan, combine tomato sauce, lemon juice, half of garlic, and salt. Mix well. Bring to a boil over high heat. Reduce heat to medium; simmer stirring occasionally, for 15 minutes. Remove form heat; cool.
While sauce is simmering, in a small bowl, combine remaining garlic, lemon, peel, oil, basil, cilantro, lemon peel and salsa Lizano. Mix well. Place chicken in a glass or ceramic dish, Cover dish with plastic wrap; refrigerate overnight.
The following day, once the grill is nice and hot on medium. Place chicken on the grill rack. Grill 6 inches from heat, covered, for 12 minutes per side.
Brush chicken with tomato sauce and grill until the juices run clean when chicken is pierced with the tip of a knife, about 3 to 4 minutes per side. Serve immediately.