Broiled Chicken With Tomato Peppers And Cucumber Vinaigrette Food

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GRILLED CHICKEN WITH TOMATO-CUCUMBER SALAD



Grilled Chicken with Tomato-Cucumber Salad image

Provided by Food Network Kitchen

Categories     main-dish

Time 23m

Yield 4 servings

Number Of Ingredients 12

1 clove garlic
1 teaspoon kosher salt, plus more to taste
1 tablespoon extra-virgin olive oil
1/4 lemon, juiced (about 1 tablespoon)
1 cup pear tomatoes, sliced in rounds
1 kirby cucumber, unpeeled, quartered lengthwise and sliced
3 pepperoncini peppers, stemmed and minced
1 tablespoon chopped fresh dill
Freshly ground black pepper
4 chicken paillards (scaloppini), about 4 ounces each
Olive oil spray
Freshly ground black pepper

Steps:

  • Smash the garlic clove, sprinkle with 1 teaspoon of salt and with the flat side of a large knife, mash and smear to a coarse paste. Put the garlic paste in a large bowl and stir in the olive oil and lemon juice. Add the tomatoes, cucumber, pepperoncini, and dill and toss. Give a couple of generous grinds of black pepper. Toss again, and set aside.
  • Preheat a grill pan or nonstick skillet to medium high. Spray the chicken paillards lightly with the olive oil and season with salt and black pepper. Grill the chicken, in batches if necessary, to avoid crowding the pan, turning once, until cooked through, about 2 minutes per side. Place each paillard on a plate and serve topped with the tomato-cucumber salad.

Nutrition Facts : Calories 203 calorie, Fat 5 grams, SaturatedFat 1 grams, Cholesterol 66 milligrams, Sodium 745 milligrams, Carbohydrate 10 grams, Fiber 2 grams, Protein 29 grams, Sugar 6 grams

CHICKEN, TOMATO, AND CUCUMBER SALAD



Chicken, Tomato, and Cucumber Salad image

Substitute fish for chicken, zucchini or carrots for cucumbers, or halved cherry or grape tomatoes for sliced tomatoes. Say yes to this tomato and cucumber salad.

Provided by BHG Test Kitchen

Time 25m

Number Of Ingredients 11

5 tablespoon olive oil
1 - 1.25 pound chicken breast tenders
Salt
Ground black pepper
0.25 cup cider vinegar or white wine vinegar
1 tablespoon snipped fresh thyme
1 teaspoon sugar
1 medium cucumber, cut into thin ribbons
2 tomatoes, sliced
0.5 cup pitted green olives, halved and/or sliced
4 ounce feta cheese, crumbled (optional)

Steps:

  • In a large skillet heat 1 tablespoon of the oil over medium heat. Lightly sprinkle chicken tenders with salt and pepper. Cook chicken in hot oil for 8 to 10 minutes or until no longer pink, turning once halfway through cooking time.
  • For vinaigrette, in a screw-top jar combine the remaining 4 tablespoons oil, the vinegar, thyme, sugar, 1/4 teaspoon salt, and 1/4 teaspoon pepper; cover and shake to combine.
  • On four dinner plates, arrange chicken, cucumber ribbons, sliced tomatoes, and olives. If desired, sprinkle with feta cheese. Drizzle vinaigrette over salads.

Nutrition Facts : Calories 336 kcal, Carbohydrate 7 g, Cholesterol 73 mg, Protein 25 g, SaturatedFat 3 g, Sodium 569 mg, Sugar 4 g, Fat 23 g, UnsaturatedFat 18 g

BROILED CHICKEN WITH PEPPERS



Broiled Chicken With Peppers image

Provided by Food Network Kitchen

Time 40m

Yield 4 servings

Number Of Ingredients 11

1 russet potato, peeled and cut into 1-inch cubes
Kosher salt
8 small skin-on, bone-in chicken thighs (about 2 1/4 pounds)
1 heaping tablespoon dried oregano
Freshly ground pepper
3 tablespoons extra-virgin olive oil
1 medium onion, cut into 1-inch pieces
1 large green bell pepper, cut into 1 1/2-inch pieces
6 cloves garlic, smashed
4 to 6 pickled cherry peppers, seeded and sliced, plus 1/3 cup brine
1/4 cup roughly chopped fresh parsley

Steps:

  • Preheat the broiler. Put the potato in a medium saucepan, cover with water and add 1 tablespoon salt. Bring to a simmer and cook until just tender, about 8 minutes. Drain well. Meanwhile, pat the chicken dry and sprinkle with the oregano, and salt and pepper to taste. Heat 2 tablespoons olive oil in a large cast-iron skillet over high heat. Add the chicken and cook until browned, about 5 minutes per side. Transfer the chicken to a plate. Add the potato to the skillet and cook, stirring, 3 minutes. Add the onion and bell pepper and cook until slightly soft, about 1 minute. Reduce the heat to medium; add the remaining 1 tablespoon olive oil and the garlic and cook 2 minutes. Add the cherry peppers and brine and cook, scraping up the pan with a wooden spoon, about 1 minute. Remove from the heat. Return the chicken to the skillet and sprinkle with the parsley. Toss with tongs, then set the chicken skin-side up on top of the vegetables. Broil until the skin is crisp, 2 to 3 minutes.

Nutrition Facts : Calories 611, Fat 42 grams, SaturatedFat 10 grams, Cholesterol 169 milligrams, Sodium 243 milligrams, Carbohydrate 20 grams, Fiber 3 grams, Protein 38 grams

CHEF JOHN'S BROILED CHICKEN



Chef John's Broiled Chicken image

The next time rain ruins your dream of a grilled chicken dinner, I hope you fire up your broiler and give this easy, alternative method a try. Not only are you getting the same intense, direct heat, but you also have more control, since you can adjust how far the chicken is from the flame. I prefer the meat about 7 to 8 inches under the heating element, but feel free to adjust as needed. Garnish with freshly squeezed lemon juice and fresh oregano.

Provided by Chef John

Categories     Meat and Poultry Recipes     Chicken     Whole Chicken Recipes

Time 40m

Yield 6

Number Of Ingredients 3

1 small onion, sliced
1 (3 pound) whole chicken, cut in half, backbone removed
salt as needed

Steps:

  • Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
  • Spread onion slices in a single layer on the bottom of a baking dish. Season chicken with salt. Place chicken halves, skin-side down, over onion rings.
  • Cook chicken in the preheated oven, turning every 7 minutes, until caramelized, no longer pink at the bone, and the juices run clear, about 30 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 165 degrees F (74 degrees C).

Nutrition Facts : Calories 583.5 calories, Carbohydrate 1.1 g, Cholesterol 105.8 mg, Fat 51.9 g, Fiber 0.2 g, Protein 26.1 g, SaturatedFat 14.6 g, Sodium 83.3 mg, Sugar 0.5 g

GRILLED CHICKEN WITH CUCUMBER, RADISH, AND CHERRY TOMATO RELISH



Grilled Chicken with Cucumber, Radish, and Cherry Tomato Relish image

Grilled chicken is a summer staple, and here's a welcome new accompaniment. The colorful relish is cool, crisp, and juicy, with a touch of heat. While the chicken cooks, the vegetables-cucumber, radishes, red onion, and cherry tomatoes-steep in a vinegary mix until they're lightly pickled. Fresh mint leaves give the dish an herbal fragrance and finish.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Breast Recipes

Number Of Ingredients 13

1/4 cup white-wine vinegar, plus more to taste
1/4 cup water
1 teaspoon sugar
2 garlic cloves, smashed
1 small jalapeno chile, stem, ribs, and seeds removed (optional), quartered
Coarse salt and freshly ground pepper
1 English cucumber (12 ounces), peeled, seeded, and cut into 1/4-inch dice
5 radishes, very thinly sliced
8 ounces cherry tomatoes, halved, or quartered if large
1 small red onion, cut into 1/4-inch dice
6 boneless, skinless chicken breast halves (2 pounds)
Vegetable oil, for grill
1 cup fresh mint, torn into 1/2-inch pieces, plus sprigs for garnish

Steps:

  • Bring vinegar, water, sugar, garlic, jalapeno, and 3/4 teaspoon salt to a boil in a small saucepan. Remove from heat, and let stand for 15 minutes. Strain though a fine sieve; discard solids. Let cool completely.
  • Combine cucumber, radishes, tomatoes, and onion in a medium bowl. Pour in vinegar mixture, and toss to coat.
  • Preheat grill to medium-high. Season chicken breasts on both sides with salt and pepper. Lightly oil the grill grate. Working in batches, grill chicken until cooked through, 6 to 7 minutes per side. Transfer to a platter, and let stand for 10 minutes. Stir mint into relish. Season with salt and pepper, and drizzle with vinegar if desired. Spoon relish on top of chicken, and garnish with mint sprigs.

BRAISED CHICKEN THIGHS WITH TOMATOES, PEPPERS AND ONIONS



Braised Chicken Thighs with Tomatoes, Peppers and Onions image

Provided by Michael Symon : Food Network

Categories     main-dish

Time 50m

Yield 2 servings

Number Of Ingredients 12

Olive oil
4 bone-in skin-on chicken thighs
Kosher salt and freshly ground black pepper
1/4 pound spicy bulk Italian sausage
1 small yellow onion, halved and sliced
2 red bell peppers, halved, seeded and sliced
2 cloves garlic, sliced
One 15-ounce can San Marzano crushed tomatoes
1/2 cup chicken stock
1 tablespoon picked oregano leaves
1 tablespoon sherry vinegar
2 tablespoons finely chopped flat-leaf parsley

Steps:

  • Place a large Dutch oven over medium-high heat and add a film of olive oil. Sprinkle the chicken on both sides with salt and pepper and then add to the pan skin-side down. Cook without moving too much until golden brown and crisp, 5 to 6 minutes. Flip and brown on the other side for 1 to 2 minutes. Remove to a plate and set aside.
  • Drain half of the fat from the pan and then place it back over the heat. Add the sausage to the pan, breaking it up as you add it. Brown for 1 to 2 minutes while continuing to break it up with the back of a spoon. Stir in the onions, peppers and garlic with a pinch of salt and cook until the onions begin to soften, about 3 minutes. Season with salt and pepper and then add the tomatoes, chicken stock and oregano, scraping the bottom of the pan for brown bits.
  • Nestle the chicken back in, cover and cook until the chicken is cooked through and the sauce has thickened, 20 to 30 minutes.
  • Stir in the vinegar and parsley and serve.

BASIC BROILED CHICKEN BREASTS



Basic Broiled Chicken Breasts image

This is a simple but delicious way to prepare chicken. Good-quality olive oil and generous amounts of salt and pepper make for a savory chicken breast that is crispy on the outside and juicy on the inside.

Provided by Always Cooking Up Something

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes     Broiled

Time 30m

Yield 4

Number Of Ingredients 4

3 tablespoons extra virgin olive oil
4 bone-in chicken breast halves with skin
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper

Steps:

  • Preheat the oven's broiler and set the oven rack about 6 inches from the heat source. Rub olive oil over each chicken breast, then season both sides with salt and black pepper. Place the chicken skin-side down on a broiling pan.
  • Broil in the preheated oven for 10 minutes, then flip the chicken breast skin-side up. Continue broiling the chicken until no longer pink at the bone and the juices run clear, about 10 minutes more. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Remove from the oven and allow meat to rest for 5 minutes before serving.

Nutrition Facts : Calories 389.4 calories, Carbohydrate 0.3 g, Cholesterol 126.6 mg, Fat 21.9 g, Fiber 0.1 g, Protein 45 g, SaturatedFat 4.7 g, Sodium 1067.3 mg

BROILED CHICKEN WITH TOMATO RELISH AND SPAGHETTI



Broiled Chicken with Tomato Relish and Spaghetti image

Provided by Food Network Kitchen

Categories     main-dish

Time 55m

Yield 4 servings

Number Of Ingredients 18

2 small whole broiler chickens, (about 2 to 2 1/2 pounds each)
4 sprigs thyme
9 cloves garlic, crushed
1 lemon juiced
1/3 cup extra-virgin olive oil
Kosher salt
Freshly ground black pepper
1 tablespoon paprika
1 pint grape tomatoes
1 bunch scallions, trimmed
10 whole garlic cloves, unpeeled
5 to 10 leaves basil, chopped
Extra-virgin olive oil, for drizzling
1 tablespoon red wine vinegar
1/4 teaspoon Worcestershire sauce
1 pound spaghetti
1/3 cup chopped flat-leaf parsley
1/4 to 1/2 cup freshly grated Parmesan, optional

Steps:

  • Position a shelf at the lowest position in the oven and preheat to 450 degrees F.
  • Cut the backbone out the chickens with kitchen scissors and reserve for another use or discard. In a shallow dish combine the thyme, 9 cloves crushed garlic, lemon juice and 1/3 cup of extra-virgin olive oil. Add the chickens and coat thoroughly in the mixture, cover and marinate in the refrigerator for up to 1 hour.
  • Remove the chicken from the marinade, discard marinade. Turn the birds breast-side up and fold the wing tips back and under. Season both sides with some salt and pepper and the paprika. Place the chickens bone-side up on a broiler pan and position the legs in the center. Roast in the oven until the chickens are 3/4 cooked (about 140 to 150), about 25 to 30 minutes.
  • Put the whole grape tomatoes, scallions, garlic cloves, and basil leaves in a large bowl, drizzle with 1 tablespoon of the olive oil and sprinkle with salt and pepper to taste. Turn the vegetables until they are lightly coated. After the chickens have cooked for about 25 minutes, arrange the vegetables around them. Turn the oven to broil and broil until the vegetables are charred, about 10 to 15 minutes. An instant-read thermometer should reach 170 degrees F. Transfer the chicken and vegetables to a cutting board. Pour off all except about 2 tablespoons of chicken fat from the pan and set aside.
  • Meanwhile, bring a large pot of cold water to a boil and salt it generously. Add the spaghetti, and cook, stirring occasionally, until al dente, 8 to 10 minutes.
  • Drain, reserving 1/2 to 3/4 cup of the pasta water and transfer the both to a serving bowl.
  • Squeeze the garlic cloves from their skins, and chop them up with the scallions, once chopped transfer to a bowl and add the charred grape tomatoes, stir to make a chunky relish.
  • Once the chicken is cooked and resting, place the pan you broiled the chicken in on the cook top over medium heat. Add the red wine vinegar, Worcestershire sauce and the reserved pasta cooking water, bring up to a simmer scraping the bottom of the pan with a wooden spoon. Add the cooked spaghetti and chopped parsley, stir to coat and continue to cook for 1 minute. Transfer the spaghetti to a serving bowl.
  • Carve the chicken, top with some of the chunky relish and serve with some of the spaghetti on the side. Garnish with grated Parmesan, if using.
  • Copyright (c) 2005 Television Food Network, G.P., All Rights Reserved.
  • For cooking the chicken: .

CHICKEN WITH PEPPERS AND TOMATOES



Chicken with Peppers and Tomatoes image

Provided by Food Network Kitchen

Yield 4 servings

Number Of Ingredients 11

2 tablespoons olive oil
2 boneless and skinless chicken breasts, sliced into 1/2-inch strips
1 small onion, peeled and sliced
1 green bell pepper, seeded and sliced into strips
1 yellow bell pepper, seeded and sliced into strips
1/2 cup white wine
2 cups whole tomatoes, chopped
1 teaspoon dried oregano
Salt and pepper
3 tablespoons fresh basil
1 package instant couscous

Steps:

  • Heat oil in large skillet and cook chicken until it begins to brown. Stir in onions and cook for 2 minutes. Stir in peppers and cook for 3 minutes. Stir in wine, tomatoes and oregano and bring to a simmer. Cover and cook for 10 minutes. Season to taste and garnish with fresh basil.
  • Follow package instructions.

CHICKEN WITH HERB-ROASTED TOMATOES AND PAN SAUCE



Chicken with Herb-Roasted Tomatoes and Pan Sauce image

Provided by Soa Davies

Categories     Chicken     Herb     Poultry     Tomato     Vegetable     Roast     Kid-Friendly     Quick & Easy     Low Cal     Dinner     Healthy     Bon Appétit     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher     Small Plates

Yield Makes 4 servings

Number Of Ingredients 12

1 1/2 pounds cherry tomatoes or other small tomatoes on the vine
6 tablespoons olive oil, divided
2 tablespoons herbes de Provence
1 teaspoon kosher salt plus more
Freshly ground black pepper
1 tablespoons Worcestershire sauce
1 pound skinless, boneless chicken breasts
1 small shallot, minced
2 tablespoons red wine vinegar
3 tablespoons flat-leaf parsley leaves
3 tablespoons fresh tarragon leaves
Ingredient info: Herbes de Provence, a dried herb mixture, can be found at specialty foods stores and in the spice section of most supermarkets.

Steps:

  • Preheat oven to 450°F. Combine tomatoes, 2 tablespoons oil, and herbes de Provence in a large bowl. Season with salt and pepper; toss to coat. Heat 1 tablespoon oil in a large heavy ovenproof skillet until oil shimmers. Carefully add tomatoes to pan (oil may spatter). Transfer skillet to oven and roast, turning once, until tomatoes burst and give up some of their juices, about 15 minutes. Transfer to a medium bowl and drizzle with Worcestershire sauce.
  • Meanwhile, season chicken all over with 1 teaspoon salt and pepper. Heat 2 tablespoons oil in a large ovenproof skillet over medium-high heat. Sear chicken on both sides until golden brown, 6-8 minutes. Transfer pan to oven and roast chicken until cooked through, 8-10 minutes. Transfer chicken to a cutting board and let rest for at least 5 minutes.
  • Add remaining 1 tablespoon oil to same skillet; heat over medium heat. Add shallot and cook, stirring often, until fragrant, about 1 minute. Deglaze pan with vinegar, scraping up browned bits from bottom of pan; add tomatoes and their juices and simmer until sauce is just beginning to thicken, about 1 minute. Season sauce to taste with salt and pepper.
  • Slice chicken; divide among plates. Spoon tomatoes and sauce over; garnish with herbs.

GRILLED CHICKEN BREAST WITH ROASTED RED PEPPERS



Grilled Chicken Breast with Roasted Red Peppers image

Jazz up grilled chicken breasts with sweet, flavorful red peppers and a splash of KRAFT Sun Dried Tomato Vinaigrette Dressing.

Provided by My Food and Family

Categories     Home

Time 20m

Yield 2 servings

Number Of Ingredients 3

2 small boneless skinless chicken breasts (1/2 lb.)
1 red pepper, cut lengthwise in half, seeded
2 Tbsp. KRAFT Sun Dried Tomato Vinaigrette Dressing, divided

Steps:

  • Heat greased grill to medium heat.
  • Grill chicken and peppers 6 to 8 min. on each side or until chicken is done (165°F) and peppers are tender and slightly blackened, brushing chicken with 1 Tbsp. dressing for the last 2 min.
  • Remove chicken and peppers from grill; set chicken aside. Cut peppers into strips; place in medium bowl. Add remaining dressing; mix lightly.
  • Serve chicken topped with peppers.

Nutrition Facts : Calories 180, Fat 5 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 65 mg, Sodium 240 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 25 g

SPICY GRILLED CHICKEN WITH TOMATO-CUCUMBER RELISH



Spicy Grilled Chicken With Tomato-Cucumber Relish image

Chicken thighs meet with a mellow mix of Indian spices and are grilled into weekend dinner excellence. In Indian cooking, most spices are toasted before they're used, a process that brings up their aromatics and mellows and rounds their flavors. Here they're then rubbed onto chicken thighs and grilled, which gives them an additional smokiness that pairs beautifully with the tomato-and-cucumber relish.

Provided by John Willoughby And Chris Schlesinger

Categories     dinner, weekday, main course

Time 45m

Yield 4 servings

Number Of Ingredients 14

1 teaspoon cracked cumin seeds
1 teaspoon cracked coriander seeds
1 teaspoon cracked mustard seeds
1 medium tomato, diced small
1 cucumber, peeled and seeded if desired, diced small
1 teaspoon minced fresh chile pepper of your choice
1/2 cup fresh lemon juice
1 tablespoon sugar
Kosher salt and pepper to taste
1 teaspoon ground turmeric
1 tablespoon ground ginger
1 tablespoon chile powder
1 tablespoon curry powder
8 bone-in chicken thighs, about 8 ounces each

Steps:

  • Build a fire in your grill; when the coals are all covered with gray ash and the temperature is medium-hot (you can hold your hand 5 inches above the coals for 3 to 4 seconds), you are ready to cook. (For a gas grill, turn all burners to high, lower cover and heat for 15 minutes, then turn burners to medium-high.)
  • While fire heats, make the relish: In a small sauté pan, toast the cumin seeds, coriander seeds and mustard seeds over medium heat, shaking frequently to avoid burning, until they begin to darken slightly and you can smell them. Remove from heat, allow to cool slightly, then combine in a medium bowl with the tomato, cucumber, chile pepper, lemon juice, sugar and salt and pepper to taste. Toss gently to combine and set aside.
  • In the same small sauté pan, toast the turmeric, ginger, chile powder and curry powder over medium heat, shaking frequently to avoid burning, until mixture begins to darken slightly and you can smell it. Remove from heat, and allow to cool slightly.
  • Sprinkle chicken generously with salt and pepper, then rub toasted spices all over it, pressing gently so they adhere.
  • Put the thighs on the grill directly over the coals, skin down, and cook until skin is crisp, about 8 minutes. Flip and cook 6 to 8 minutes. Thighs are done when a thermometer inserted in the thickest part of the thigh reads 165 degrees. Remove from heat and serve with the relish.

Nutrition Facts : @context http, Calories 761, UnsaturatedFat 34 grams, Carbohydrate 14 grams, Fat 54 grams, Fiber 3 grams, Protein 54 grams, SaturatedFat 15 grams, Sodium 1340 milligrams, Sugar 6 grams, TransFat 0 grams

BROILED CHICKEN WITH PIQUILLO-TOMATO SAUCE



Broiled Chicken With Piquillo-Tomato Sauce image

Provided by Mark Bittman

Categories     dinner, easy, quick, weekday, main course

Time 30m

Yield 4 servings

Number Of Ingredients 8

8 chicken thighs, or an equivalent amount of other parts
Salt and pepper
3 cloves garlic
3 tablespoons extra virgin olive oil
3 anchovies, or more to taste
6 ounces piquillo peppers
2 medium tomatoes, cored and chopped
Chopped parsley for garnish, optional

Steps:

  • Heat broiler: fire should be moderately hot and rack about 6 inches from heat source. (Alternatively, grill chicken.) Sprinkle chicken with salt and pepper, then broil, beginning with skin side down. Make sure skin crisps and browns and interior cooks through; this will take about 20 minutes.
  • Meanwhile mince about half the garlic. Put it in a saucepan with 2 tablespoons oil and about half the anchovies, and turn heat to medium-high. Cook until mixture sizzles, then add piquillos and tomatoes. Bring to a boil and cook, stirring occasionally and adding salt and pepper as necessary, until mixture breaks up. Cool a bit, then transfer to a blender. Purée with remaining garlic and anchovies, then taste and adjust seasoning. Add remaining olive oil.
  • Serve chicken and sauce hot or warm, garnished if you like with parsley.

Nutrition Facts : @context http, Calories 780, UnsaturatedFat 40 grams, Carbohydrate 7 grams, Fat 60 grams, Fiber 2 grams, Protein 51 grams, SaturatedFat 15 grams, Sodium 974 milligrams, Sugar 3 grams, TransFat 0 grams

BROILED RED PEPPERS AND TOMATOES WITH CAPER VINAIGRETTE



Broiled Red Peppers and Tomatoes with Caper Vinaigrette image

The vegetables in this simple side dish meld flawlessly because of the broiling, which tenderizes the peppers and intensifies the tomatoes' sweetness.

Provided by Shelley Wiseman

Time 35m

Yield Makes 4 servings

Number Of Ingredients 5

2 large red bell peppers (1 pound total)
2 tablespoons olive oil
2 large tomatoes (1 pound total)
2 tablespoons drained bottled capers
1 tablespoon red-wine vinegar

Steps:

  • Preheat broiler.
  • Cut each bell pepper lengthwise into 8 wide strips. Transfer to a 1 1/2- to 2-quart shallow metal or ceramic gratin dish and toss with oil.
  • Broil peppers 4 to 5 inches from heat, turning occasionally, until tender, about 25 minutes.
  • Meanwhile, cut each tomato into 8 wedges and gently toss with capers, vinegar, 1/2 teaspoon salt, and 1/4 teaspoon pepper. When peppers are tender, add tomato mixture to gratin dish and continue to broil until tomatoes are warmed and slightly softened, about 5 minutes. Serve warm or at room temperature.

BROILED CHICKEN WITH TOMATO, PEPPERS AND CUCUMBER VINAIGRETTE



Broiled Chicken With Tomato, Peppers and Cucumber Vinaigrette image

This is one of the best-loved chicken dinners in our home for a good reason, it's FLAVORFUL and DELICIOUS! The chicken is basted with your favorite Italian dressing as it broils then it's topped off with a tangy vinaigrette that includes tomatoes, garlic, scallions, green pepper and cucumber. CHICKEN WILL NEVER TASTE THE SAME AGAIN.

Provided by Feast Your Eyes

Categories     Chicken Thigh & Leg

Time 25m

Yield 4 serving(s)

Number Of Ingredients 15

4 teaspoons red wine vinegar
3 garlic cloves, minced
2 scallions, chopped
1/2 teaspoon kosher salt
1/4 teaspoon fresh ground black pepper
1/2 teaspoon onion powder
1/4 cup olive oil
1 cup tomatoes, diced
2 tablespoons green peppers, seeded and diced
2 tablespoons English cucumbers, seeded and diced
2 tablespoons fresh parsley, chopped
2 tablespoons fresh coriander, chopped
4 boneless chicken thighs, with skin
nonstick cooking spray
1/2 cup Italian dressing (favorite bottled brand)

Steps:

  • In a small mixing bowl, whisk together the first six (6) ingredients. Whisk in the olive oil.
  • Add to the vinaigrette the tomatoes, green pepper, cucumber, parsley and coriander; cover with plastic wrap and chill in the refrigerator.
  • Wash chicken and pat dry with paper towels. Take a fork and pierce each thigh 2 or 3 times. This will allow the Italian dressing to infuse the thighs with delicious flavors. Set aside.
  • Adjust the oven rack six (6) inches from the heating element and preheat the oven to BROIL. Spray the broiler pan with cooking spray.
  • Arrange the chicken pieces on the prepared broiler pan. Brush the tops with Italian dressing; reserving some of the dressing for basting.
  • Broil in preheated oven, turning and frequently basting with remaining Italian dressing, 4 - 5 minutes on each side or until tender and juices run clear.
  • Arrange on warmed serving platter; spoon vinaigrette over top of chicken thighs.

Nutrition Facts : Calories 420.7, Fat 36.3, SaturatedFat 7.3, Cholesterol 79, Sodium 781.1, Carbohydrate 6.9, Fiber 1, Sugar 4.1, Protein 17.2

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