“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.