su-Grilled Chicken with Tomatoes and Herb Oil
Photography: Greg Dupree; Food Styling: Margaret Dickey; Prop Styling: Lindsey Lower.

Ripe tomatoes and juicy chicken, hot off the grill, mingle with herby oil to make a delicious sauce. Serve with warm bread to mop it up. You’ll need a perforated grill pan for this recipe (or use a double thickness of foil, oiled, with dime-size holes poked through about an inch apart).

Wine pairing: Maryhill 2016 Otis Vineyard Proprietor’s Reserve Albariño (Columbia Valley; $20)

 

This recipe, and others like it, can be found in the article “These Are the Easiest Dinners You Can Make This Summer.”

How to Make It

Step 1
1

Set a large perforated grill pan to one side of a grill's cooking grate. Heat grill to medium-high (450°).

Step 2
2

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 bowl; add chicken and turn to coat well.

Step 3
3

Set chicken next to grill pan and grill, covered, 5 minutes. Discard marinade.

Step 4
4

Gently toss tomatoes with remaining 2 tbsp. olive oil, plus salt and pepper to taste. Arrange tomatoes in a single layer on 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.

Step 5
5

Transfer tomatoes to a platter. Arrange chicken on top and drizzle with 1/4 cup reserved herb oil. Serve with remaining herb oil.

Ingredients

 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

Directions

Step 1
1

Set a large perforated grill pan to one side of a grill's cooking grate. Heat grill to medium-high (450°).

Step 2
2

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 bowl; add chicken and turn to coat well.

Step 3
3

Set chicken next to grill pan and grill, covered, 5 minutes. Discard marinade.

Step 4
4

Gently toss tomatoes with remaining 2 tbsp. olive oil, plus salt and pepper to taste. Arrange tomatoes in a single layer on 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.

Step 5
5

Transfer tomatoes to a platter. Arrange chicken on top and drizzle with 1/4 cup reserved herb oil. Serve with remaining herb oil.

Grilled Chicken with Tomatoes and Herb Oil

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