Grilled Chicken Thighs with Roasted Grape Tomatoes

Grilled Chicken Thighs with Roasted Grape Tomatoes 

I’m continually amazed by the visceral effect of grilled food on a summer evening.  That sounds like exaggeration, but it isn’t.  Tonight we enjoyed this very simple recipe from Cooking Light, and while our mouths watered just plating the food, it was even more so as we took our first bites.  The lemon, garlic and olive oil marinade imbues moist, rich chicken thighs with a tremendous summery flavor.  That, in combination with the perfectly charred end tips of the meat would have been completely satisfying on its own.  But the flavor reached intense proportions when I included a roasted grape tomato with a bite of the chicken.  The hot sensation of the bursting tomato was amazing, and followed with a mouthful of the Dry Creek Vineyard Fume Blanc it became an incredible meal.  This one rocks!

Ingredients:

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 kosher 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 kosher salt
  • 1/8 teaspoon freshly ground black pepper

Preparation:

Prepare grill.

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.

Remove chicken from bag; discard marinade.  Sprinkle chicken evenly with 1/2 teaspoon kosher salt and 1/4 teaspoon pepper.  Place chicken on grill rack coated with cooking spray; grill 5 minutes on each side, or until done.

Preheat oven to 425 degrees.

To prepare tomatoes, combine tomatoes and 2 teaspoons olive oil in an 8-inch square baking dish; toss gently.  Bake at 425 degrees for 18 minutes, or until tomatoes are tender.  Combine tomato mixture, parsley and remaining ingredients, stirring gently.  Serve with chicken.

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); Protein 25.9g; Carb 4.5g; Fiber 1.1g, Chol 106mg; Iron 1.9mg; Sodium 329mg; Calc 23mg

 

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2 Responses to Grilled Chicken Thighs with Roasted Grape Tomatoes

  1. sister2u says:

    This looks really good (as do all the other recipes you post) but I don’t own a grill. 😦 But I could still make the tomatoes to go with my baked chicken.

  2. Nate says:

    Ah, but sis did you notice that I added the nutritional information, just for you? One suggestion on the feedback page and Bam! (sorry, Emeril), I made sure you’d have the info. Regarding the grill pan, you do know that you can buy a grill pan for your stovetop, right? It’s not perfect, but you can really do some nice work with one of those pans. If you get creative with a little Liquid Smoke in your sauces and glazes I’d say you’re pretty much there!

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