Ingredients Chicken Grilled Chicken with Marinated Tomatoes and Onions 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 Justin Chapple Facebook Instagram Twitter Justin Chapple is a chef, recipe developer, food writer, video host, and cookbook author. In addition, he is the culinary director-at-large of Food & Wine and host of their video series, Mad Genius Tips, for which he was nominated twice for a prestigious James Bead Award. Food & Wine's Editorial Guidelines Published on May 21, 2021 Print Rate It Share Share Tweet Pin Email 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 Rate it Print