Friday, September 2, 2011

Grilled Marinated Chicken With Blistered Grape Tomatoes

HAPPY SEPTEMBER! This is my all time favorite time of year. Here is a great BBQ recipe for your Labor Day BBQ's. Garlic and lemon marinated chicken with slow roasted sweet tomatoes.

Let me tell you six days without power will make a girl start to get a little nutty. Finally yesterday after Hurricane Irene devastated my neighborhood, we have our power back on. Thankfully we had a generator but it still wasn't the same.


⅓ cups Olive Oil
1 whole Lemon, Juiced And Half The Zest
1 Tablespoon White Wine Or Rice Wine Vinegar
½ teaspoons Dried Oregano
6 cloves Garlic, Smashed And Chopped
½ teaspoons Each, Coarse Salt And Freshly Ground Black Pepper
4 whole Skinless, Boneless Chicken Breasts
1 pint Ripe Grape Tomatoes
¼ cups Olive Oil
4 cloves Garlic, Smashed And Chopped
¼ teaspoons Crushed Red Pepper Flakes, More If You Want A Little Kick
½ teaspoons Dried Oregano
1 teaspoon Each, Coarse Salt And Freshly Ground Black Pepper

Preparation Instructions

For the chicken:
In a small bowl mix olive oil, lemon juice, lemon zest, white wine or rice wine vinegar, oregano, garlic, salt and pepper. Set aside.
Trim any excess fat from chicken breasts. Place the breasts between two sheets of plastic wrap and pound them out until they are about ½” thick. Place them in a 1-gallon Ziploc bag or glass dish.
Pour marinade over chicken and place the container in the fridge for no more than 4 hours, until ready to grill.
Grill on high heat searing each side of the breasts then lower heat to medium and grill according to your liking, about 10–15 minutes total.
For the tomatoes:
Preheat the oven to 400°F.
In a bowl toss the tomatoes with the olive oil, garlic, crushed red pepper, oregano and season with salt and pepper. Place them on a rimmed baking tray and roast the tomatoes for about 20 minutes, until they burst and their skins begin to shrivel. Remove from oven and let sit for 20 minutes.
Spoon tomatoes over grilled chicken.

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