Grilled Chicken with Marinated Tomatoes and Onions

Name: Grilled Chicken with Marinated Tomatoes and Onions
Total time: 50 min
Ingredients: 1 cup extra-virgin olive oil, plus more for brushing; 6 tablespoons sherry vinegar; 1.5 teaspoons dried oregano; 1 small garlic clove, grated; 2 teaspoons kosher salt, divided; .75 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

5.0

(3)

2 Reviews

"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."

By

Justin Chapple

Published on May 21, 2021

Active Time:

45 mins

Total Time:

50 mins

Servings:

6

Ingredients

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

Directions

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.
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.
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.

Photo by Jennifer Causey / Food Styling by Rishon Hanners / Prop Styling by Audrey Davis