Ripe tomatoes and juicy chicken, out of the grill, s of herbs to make a delicious meal. Serve with heat bread to wipe it off. You will want a perforated grill for this recipe (or use a double layer of oiled aluminum foil, with holes the scale of a tenth of an inch drilled about an inch apart).
1/2 cup finely chopped flat-leaf parsley
1/4 cup finely chopped mint
1 tablespoon lemon juice
1 teaspoon lemon zest
1/4 teaspoon ground allspice
2/3 cup plus 2 tbsp. extra-virgin olive oil
About 1/2 tsp. kosher salt
About 1/4 tsp. freshly ground pepper
8 boned, skinned chicken thighs (about 1 1/2 lbs. total)
4 large firm-ripe heirloom tomatoes (about 2 lbs.), sliced 1/2 in. thick
Servings Serves 4
Amount Per Serving
Calories 808Calories from Fat 64
% Daily Value *
Total Fat 57g88%
Saturated Fat 9.6g48%
Total Carbohydrate 10g4%
Dietary Fiber 3.2g13%
- Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
How to Make It
Set a large perforated grill pan to one side of a grill’s cooking grate. Heat grill to medium-high (450°).
In a large bowl, whisk together parsley, mint, lemon juice and zest, allspice, 2/3 cup olive oil, and 1/4 tsp. salt. Reserve 1/2 cup herb oil and set aside. Whisk 1/4 tsp. salt and the pepper into herb oil in a bowl; add chicken and turn to coat well.
Set chicken next to grill pan and grill, covered, 5 minutes. Discard marinade.
Gently toss tomatoes with the remaining 2 tbsp. olive oil, plus salt and pepper to taste. Arrange tomatoes in a single layer on a grill pan. Turn chicken over. Cook tomatoes and chicken, covered, until tomatoes are softened with a bit of char and chicken is nicely browned and cooked through (cut to test), 4 to 6 minutes.
Transfer tomatoes to a platter. Arrange chicken on top and drizzle with 1/4 cup reserved herb oil. Serve with remaining herb oil.Open Next Page To See More!