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Grilled Chicken Thighs with Roasted Grape Tomatoes

Photo: Becky Luigart-Stayner; Styling: Jan Gautro

Yield 4 servings (serving size: 2 chicken thighs and 1/4 cup tomato mixture)
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

Nutrition Information

  • calories 194
  • caloriesfromfat 36 %
  • fat 7.8 g
  • satfat 1.7 g
  • monofat 3.4 g
  • polyfat 1.6 g
  • protein 25.9 g
  • carbohydrate 4.5 g
  • fiber 1.1 g
  • cholesterol 106 mg
  • iron 1.9 mg
  • sodium 329 mg
  • calcium 23 mg

How to Make It

  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.

  6. 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 ($50). —Karen MacNeil

Cook's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.