Grilled Chicken With Tomatoes And Herb Oil Food

GRILLED CHICKEN WITH TOMATOES AND HERB OIL

Steps:

• Set a large perforated grill pan to one side of a grill's cooking grate. Heat grill to medium-high (450°).
• In a large bowl, whisk together parsley, mint, lemon juice and zest, allspice, 2/3 cup olive oil, and 1/4 tsp. salt. Reserve 1/2 cup herb oil and set aside. Whisk 1/4 tsp. salt and the pepper into herb oil in bowl; add chicken and turn to coat well.
• Set chicken next to grill pan and grill, covered, 5 minutes. Discard marinade.
• Gently toss tomatoes with remaining 2 tbsp. olive oil, plus salt and pepper to taste. Arrange tomatoes in a single layer on grill pan. Turn chicken over. Cook tomatoes and chicken, covered, until tomatoes are softened with a bit of char and chicken is nicely browned and cooked through (cut to test), 4 to 6 minutes.
• Transfer tomatoes to a platter. Arrange chicken on top and drizzle with 1/4 cup reserved herb oil. Serve with remaining herb oil.

HERB-TOMATO GRILLED CHICKEN (OVEN VERSION)

Steps:

• 1. Cut off excess fat from chicken pieces.
• 2. Loosen the skin away from the meat (this helps the basting sauce to reach the meat underneath).
• 3. Sprinkle chicken with salt and pepper.
• 4. Mix together and blend well the oil, tomato ketchup or chili sauce, lemon juice, the garlic and the herbs used.
• 5. Place chicken pieces on rack.
• 6. Brush on both sides with basting sauce.
• 7. Grill chicken for 12 to 15 minutes on one side, brushing with basting sauce from time to time.
• 8. Turn chicken over.
• 9. Brush again with sauce.
• 10. Grill chicken for another 12 to 15 minutes or until chicken is done and juices run clear when pierced with a fork.
• 11. Serve immediately with crusty bread and a tossed green salad, tomatoes and crispy baked potato wedges.

GRILLED BASIL CHICKEN AND TOMATOES

Steps:

• For marinade, place first five ingredients in a blender. Cut 4 tomatoes into quarters and add to blender; cover and process until blended. Halve remaining tomatoes for grilling., In a bowl, combine chicken and 2/3 cup marinade; refrigerate, covered, 1 hour, turning occasionally. Reserve remaining marinade for serving., Drain chicken, discarding marinade. Place chicken on an oiled grill rack over medium heat. Grill chicken, covered, until a thermometer reads 165°, 4-6 minutes per side. Grill tomatoes, covered, over medium heat until lightly browned, 2-4 minutes per side. Serve chicken and tomatoes with reserved marinade.

CHICKEN WITH HERB-ROASTED TOMATOES AND PAN SAUCE

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 WITH TOMATOES AND CORN

Steps:

• Heat the grill to medium-high. In a medium bowl, coat the chicken with 2 tablespoons olive oil, the chili powder and 1/2 teaspoon salt; set aside. (You can do this step up to 1 day ahead; refrigerate and bring to room temperature before cooking.)
• On a large platter, layer the tomatoes, corn kernels, red onion and fresh oregano (if using). Season with 3/4 teaspoon salt and drizzle with the remaining 1 tablespoon olive oil.
• When ready to grill, clean the grates with a grill brush, then lightly grease the grates. Grill the chicken until browned and cooked through, and it releases easily from the grates, 5 to 7 minutes per side. (If flare-ups occur, move the chicken to an area of the grill with smaller flames underneath. For a gas grill, close the lid between flips, listening and peeking occasionally for flare-ups.)
• Transfer the chicken to the platter. Let rest for 5 to 20 minutes before serving.

GRILLED HERB CHICKEN WITH ROMA TOMATO SAUCE (COOKING LIGHT 4/07)

Steps:

• Heat oil in a medium saucepan over mediun heat.
• Add onion and garlic, cook for 3 minutes until tender, stirring occasionally.
• Stir in tomatoes, wine, vinegar, 1/2 tsp salt and 1/8 tsp pepper.
• Bring to a boil then reduce heat and simmer 10 min until the sauce thickens, stirring occasionally.
• Remove from heat and add 1 tbsp basil.
• Prepare grill.
• Combine thyme, 1 tbsp basil, 1/2 tsp salt, and 1/8 tsp pepper in a small bowl.
• Coat chicken with cooking spray then sprinkle with the thyme mixture.
• Coat grill with cooking spray and grill for 5 minutes on each side or until done.
• Serve with tomato mixture.

GRILLED CHICKEN WITH A FRESH TOMATO STUFFING AND MOZZARELLA

Steps:

• Chicken -- Now, my butcher at my grocery store will cut the pockets for me, but they aren't hard. Just make the pocket as big as possible so you can get the most stuffing inches I said 4-6 chicken breasts because depending on the size of the breast, you may have enough stuffing for 6.
• Marinate -- Add the Italian dressing and chicken to a large baggie / ziplog bag, seal and toss well to coat all the chicken. I prefer to marinate the chicken all day if I have the time, but even just a hour or so will give the chicken a nice flavor. When you are ready to make the chicken, remove from the refrigerator to take the chill off.
• Stuffing -- In a medium size sauce pan, add the olive oil and bring to medium heat. Add the onion, garlic, scallions and saute 2-3 minutes until the onions become tender, then add in the tomatoes, salt and pepper and cook until they JUST begin to get soft, 2-3 minutes if that. Remove from the heat.
• In a medium size bowl, add the bread crumbs, herbs, parmesan cheese, salt and pepper. Slowly spoon in the tomato, onion and garlic mixture. You want some of the juice, but maybe not all of it. Just toss the vegetables and bread together until the bread is moistened but not "soggy.".
• Chicken -- Stuff the chicken with as much stuffing as possible and secure with a toothpick if necessary. Season well with salt and pepper.
• Grill -- On a medium heat grill, add the chicken and grill on both sides until you get good grill marks. Brush each side a couple of times with the remaining Italian dressing. If the chicken gets too brown before it is finished cooking, just add a piece of foil on the grill and place the chicken on that.
• Cheese -- The last few minutes, top each breast with a slice of the mozzarella cheese and grill until it is melted and "gooey.".
• Serve -- Just enjoy a great summertime recipe. Serve with some grilled asparagus and maybe a nice salad.
• Prep Time does NOT include marinating time.