Sweet grape tomatoes work well in this summer salad, but you can use yellow pear or cherry tomatoes, as well.
1/2 cup finely chopped onion
2 tablespoons fresh lemon juice
2 garlic cloves, minced
12 chicken thighs (about 3 1/2 pounds), skinned
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 cups grape tomatoes, halved
2 tablespoons chopped fresh flat-leaf parsley
2 tablespoons diced red onion
2 tablespoons white wine vinegar
1 tablespoon capers, drained
2 teaspoons extravirgin olive oil
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 garlic clove, minced
How to Make It
To prepare chicken, combine first 3 ingredients in a large zip-top plastic bag. Add chicken to bag; seal. Marinate in refrigerator 2 hours, turning occasionally.
Remove chicken from bag; discard marinade. Sprinkle chicken evenly with 1/2 teaspoon salt and 1/2 teaspoon pepper. Place chicken on a grill rack coated with cooking spray; grill 9 minutes on each side or until done.
To prepare salad, combine tomatoes and remaining ingredients in a large bowl; toss well. Serve with chicken.
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