Grilled Chicken Thighs with Roasted Grape Tomatoes (Cooking

TamTastic

This is another dish I have made often! Really good!

I often make the roasted grape tomatoes mixture for other types of chicken. Like if I make a roast chicken, I will make it to have with it. It is especially nice in the warmer months.



Grilled Chicken Thighs with Roasted Grape Tomatoes


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.


Chicken:
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

Tomatoes:
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

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.

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


Yield: 4 servings (serving size: 2 chicken thighs and 1/4 cup tomato mixture)

CALORIES 194 (36% from fat); FAT 7.8g (sat 1.7g,mono 3.4g,poly 1.6g); IRON 1.9mg; CHOLESTEROL 106mg; CALCIUM 23mg; CARBOHYDRATE 4.5g; SODIUM 329mg; PROTEIN 25.9g; FIBER 1.1g

Cooking Light, JUNE 2008

TamTastic

This is another dish I have made often! Really good!

I often make the roasted grape tomatoes mixture for other types of chicken. Like if I make a roast chicken, I will make it to have with it. It is especially nice in the warmer months.



Grilled Chicken Thighs with Roasted Grape Tomatoes


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.


Chicken:
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

Tomatoes:
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

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.

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


Yield: 4 servings (serving size: 2 chicken thighs and 1/4 cup tomato mixture)

CALORIES 194 (36% from fat); FAT 7.8g (sat 1.7g,mono 3.4g,poly 1.6g); IRON 1.9mg; CHOLESTEROL 106mg; CALCIUM 23mg; CARBOHYDRATE 4.5g; SODIUM 329mg; PROTEIN 25.9g; FIBER 1.1g

Cooking Light, JUNE 2008

Tiddle

I'm going to make this sometime this week!!!!
thanks!

arewethereyet

tag for later:flowerforyou: