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Published: Monday, 7/28/2014 - Updated: 1 year ago


Grilled chicken thighs with herbed tomato salad


“Quick and easy with a creative twist,” this recipe from Caroline Wright‘‍s Twenty-Dollar, Twenty-Minute Meals features seasonal tomatoes and herbs.


Grilled chicken thighs with herbed tomato salad

From Caroline Wright‘‍s Twenty-Dollar, Twenty-Minute Meals, published by Workman Publishing.

8 bone-in, skin-on chicken thighs

salt and pepper

1 pound tomatoes, cut into bite-size pieces

2 tablespoons coarsely chopped mixed fresh herbs (thyme, parsley, dill, oregano)

1 tablespoon capers

olive oil, to taste

Preheat a grill to medium-high heat.

Season chicken with salt and pepper. Lightly oil the grill grates then grill the chicken, turning once, until cooked through, about 5 minutes per side.

Meanwhile, combine the tomatoes in a medium bowl with the herbs and the capers. Drizzle the tomato salad with olive oil, season with salt and pepper, and toss. Serve the chicken with the tomato salad.

Serves 4.

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