This Easy Grilled Chicken Is the Ultimate Weeknight Dinner

You don’t even need to marinate it.

Summer (aka peak grilling season) is almost here—what better way to celebrate than with incredibly simple, quick grilled chicken? On this week's episode of Mad Genius: Home Edition, Justin Chapple prepares his recipe for Grilled Chicken with Marinated Tomatoes and Onions, an ideal weeknight meal that comes together in less than an hour. As the title suggests, instead of marinating the chicken, you marinate the accompanying tomatoes and onions, creating a juicy side dish that pairs beautifully with simply grilled chicken breasts. And if you pair it with crusty bread? Even better.

Read on for Justin's method and tips, and follow along with the video above.

First Thing's First—Make the Marinade

Marinating the tomatoes and onions not only gives them flavor, Justin explains, but also turns them into a side dish that you can spoon on top of the chicken like a sauce. All you need is extra-virgin olive oil, sherry vinegar, dried oregano, kosher salt, and black pepper, plus one finely grated garlic clove. Whisk it all together and it's ready to use.

Prep the Tomatoes and Onions

Using a serrated knife to cut the tomatoes is your best bet. Cut the heirloom tomatoes into wedges—for the cherry tomatoes, Justin has a helpful trick to cut several at once. Grab two plastic takeout container lids and place one on your work surface. Add the tomatoes on top of it, and then, sandwich them with the second lid. Just like you would cut a bagel, take your serrated knife and slice through the tomatoes in half horizontally, using the lids to keep them in place.

As for the red onion? Thinly slice it crosswise and be sure to separate the rings.

Marinate 'Em

Add the onions and tomatoes to a baking dish and pour the marinade on top, tossing them so they're coated. Let them soak for about 30 minutes so they absorb up all of the flavor—the salt in the marinade will not only add flavor, Justin explains, but help soften the vegetables as well by pulling out some of the moisture.

Grill the Chicken

While the tomatoes and onions marinate, get the chicken ready. Again, you're not marinating the breasts, so all you need to do is brush them with extra-virgin olive oil and season them with salt and pepper (be sure to get both sides). Heat the grill to medium-high (400°F to 450°F) and grill the chicken on oiled grates, grilling uncovered for three to four minutes per side until cooked through.


Once the chicken is off the grill, let it sit on a cutting board for five minutes to rest. Slice the breasts or leave them whole—it's up to you—and then get them on a serving platter with all. those. tomatoes. and. onions. (And don't forget that marinade liquid, either.) Grab bread to sop up the marinade and you're good to go.

"This is an incredible weeknight dinner, I've got to say," Justin says. "This chicken has so much flavor. You would never know that we did not marinate it. If you are not marinating your side dishes, you are missing out."

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