Grilled Chicken Thighs with Roasted Grape Tomatoes

By MelanieAnn

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

Step 1

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

Nutritional Information

Amount per serving: Calories: 194, Calories from fat: 36%, Fat: 7.8g, Saturated fat: 1.7g, Monounsaturated fat: 3.4g, Polyunsaturated fat: 1.6g, Protein: 25.9g, Carbohydrate: 4.5g, Fiber: 1.1g, Cholesterol: 106mg, Iron: 1.9mg, Sodium: 329mg, Calcium: 23mg