Grilled Chicken Thighs with Roasted Grape Tomatoes
Grilled Chicken Thighs with Roasted Grape Tomatoes might be just the main course you are searching for. This gluten free, dairy free, and primal recipe serves 4. One portion of this dish contains approximately 34g of protein, 10g of fat, and a total of 250 calories. It can be enjoyed any time, but it is especially good for The Fourth Of July. A mixture of lemon rind, chicken thighs, lemon juice, and a handful of other ingredients are all it takes to make this recipe so scrumptious. To use up the lemon juice you could follow this main course with the Lemon Shortbread Cookies with Lemon Icing From preparation to the plate, this recipe takes about 45 minutes.
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.
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.
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.
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 ($50). Karen MacNeil