This recipe for grilled, marinated chicken thighs with roasted grape tomatoes caught my eye when I first saw it in the June 2008 issue of Cooking Light Magazine. Since the summertime weather is back in the Northeast portion of the U.S., I am inclined to make this again!
I prefer marinating the chicken for at least 1 hour, and will leave it all afternoon in the refrigerator if I have the time to incorporate more of the lemon and garlic flavors. To make this yeast free, I removed the capers from the tomato recipe because they are often stored in vinegar. This meal will have you enjoying picnic food all year round.
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
2 cups grape tomatoes
2 teaspoons olive oil
2 tablespoons chopped fresh parsley
1 teaspoon grated lemon rind
1 tablespoon fresh lemon juice
1/8 teaspoon salt
1/8 teaspoon freshly ground black pepper
1. To prepare chicken, combine first 4 ingredients in a large zip-top plastic bag. Add chicken to bag; seal. Marinate in refrigerator 1 hour (or longer if desired), turning the bag occasionally.
2. Remove chicken from bag; discard marinade. Sprinkle chicken evenly with 1/2 teaspoon salt and 1/4 teaspoon pepper. Place chicken on grill rack covered with aluminum foil with holes poked throughout. Grill 5 minutes on each side or until done.
3. Preheat oven to 425°.
4. 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.