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