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Photo: Becky Luigart-Stayner; Styling: Jan Gautro Photo by: Photo: Becky Luigart-Stayner; Styling: Jan Gautro

Grilled Chicken Thighs with Roasted Grape Tomatoes

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.

Cooking Light JUNE 2008

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

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

Note:

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.

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
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