Grilled Chicken with Marinated Tomatoes and Onions


"In under an hour, heirloom tomatoes and slivers of red onion are transformed into a savory sauce that brings bright, summery flavor to this simple grilled chicken. Chicken cutlets quickly pick up the flavors of the tomatoes and onions; let them soak in the marinade after cooking for an extra kick."

Active Time:
45 mins
Total Time:
50 mins


  • 1 cup extra-virgin olive oil, plus more for brushing 

  • 6 tablespoons sherry vinegar

  • 1 ½ teaspoons dried oregano

  • 1 small garlic clove, grated

  • 2 teaspoons kosher salt, divided

  • ¾ teaspoon black pepper, divided

  • 12 ounces small heirloom tomatoes, cut into wedges (about 2 cups)

  • 8 ounces cherry tomatoes and grape tomatoes, halved (about 1 1/2 cups) 

  • 1 medium-size red onion, thinly sliced crosswise into rings (about 2 cups) 

  • 8 (4-ounce) chicken breast cutlets

  • Crusty bread, for serving


  1. Whisk together oil, vinegar, oregano, garlic, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a large bowl or baking dish. Add tomatoes and onion; toss well. Let marinate at room temperature, tossing occasionally, 30 minutes to 1 hour.

  2. Preheat a grill to medium-high (400°F to 450°F). Brush chicken with oil, and season with remaining 11/2 teaspoons salt and 1/2 teaspoon pepper. Place chicken on oiled grates; grill, uncovered, until cooked through, 3 to 4 minutes per side.

  3. Transfer chicken to a cutting board; let rest 5 minutes. Slice as desired, or leave whole. Transfer chicken to a serving platter; spoon tomato mixture and any remaining marinade in bowl over chicken. Serve with crusty bread.

    Individual plate of grilled chicken with marinated tomatoes and onions
    Photo by Jennifer Causey / Food Styling by Rishon Hanners / Prop Styling by Audrey Davis
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