Grilled Chicken Thighs with Roasted Grape Tomatoes |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Although the tomato mixture and tangy lemon marinade complement the full-flavored chicken thighs, you can use this same preparation with tuna steaks. Roast the tomatoes while the chicken marinates. Garnish with fresh parsley. Ingredients:
1 tablespoon grated lemon rind |
2 tablespoons fresh lemon juice |
1 teaspoon olive oil |
2 garlic cloves, minced |
8 skinless, boneless chicken thighs (about 1 1/2 pounds) |
1/2 teaspoon salt |
1/4 teaspoon freshly ground black pepper |
cooking spray |
2 cups grape tomatoes |
2 teaspoons olive oil |
2 tablespoons chopped fresh parsley |
1 teaspoon grated lemon rind |
1 tablespoon fresh lemon juice |
1 tablespoon capers |
1/8 teaspoon salt |
1/8 teaspoon freshly ground black pepper |
Directions:
1. Prepare grill.
2. To prepare chicken, combine first 4 ingredients in a large zip-top plastic bag. Add chicken to bag; seal. Marinate in refrigerator 15 minutes, turning the bag occasionally.
3. Remove chicken from bag; discard marinade. Sprinkle chicken evenly with 1/2 teaspoon salt and 1/4 teaspoon pepper. Place chicken on grill rack coated with cooking spray; grill 5 minutes on each side or until done.
4. Preheat oven to 425°.
5. To prepare tomatoes, combine tomatoes and 2 teaspoons oil in an 8-inch square baking dish; toss gently. Bake at 425° for 18 minutes or until tomatoes are tender. Combine tomato mixture, parsley, and remaining ingredients, stirring gently. Serve with chicken.
6. Wine note: Chicken on its own is a flexible partner for wine, but the capers, lemon, and parsley in this dish call for a varietal that can handle the briny, tart, and herbal qualities of these ingredients: sauvignon blanc. Try Dry Creek Vineyard Fume Blanc 2006 from Sonoma County, California ($14.50). —Karen MacNeil
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