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:

 

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

 

Preparation:

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

 

Jackie Mills, MS, RD, Cooking Light

JUNE 2008

 

Source: Cooking Light