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.
