Grilled Chicken Thighs with Roasted Grape Tomatoes

Ingredients

• 0.1 teaspoon pepper black freshly ground
• 0.3 teaspoon pepper black freshly ground
• 1 tablespoon capers 
• 2 tablespoons parsley fresh chopped
• 2  garlic clove minced
• 2 cups grape tomatoes 
• 1 tablespoon juice of lemon fresh
• 2 tablespoons juice of lemon fresh
• 1 tablespoon lemon zest grated
• 1 teaspoon lemon zest grated
• 1 teaspoon olive oil 
• 2 teaspoons olive oil 
• 0.1 teaspoon salt 
• 0.5 teaspoon salt 
• 1.5 pounds chicken thighs boneless skinless

Equipment

• oven
• baking pan
• grill
• ziploc bags

Directions

1. Prepare grill.
2. To prepare chicken, combine first 4 ingredients in a large zip-top plastic bag.
3. Add chicken to bag; seal. Marinate in refrigerator 15 minutes, turning the bag occasionally.
4. Remove chicken from bag; discard marinade.
5. Sprinkle chicken evenly with 1/2 teaspoon salt and 1/4 teaspoon pepper.
6. Place chicken on grill rack coated with cooking spray; grill 5 minutes on each side or until done.
7. Preheat oven to 42
8. To prepare tomatoes, combine tomatoes and 2 teaspoons oil in an 8-inch square baking dish; toss gently.
9. Bake at 425 for 18 minutes or until tomatoes are tender.
10. Combine tomato mixture, parsley, and remaining ingredients, stirring gently.
11. Serve with chicken.
12. Wine note: Chicken on its own is a flexible partner for wine, but the capers, lemon, and parsley in this dish call for a varietal that can handle the briny, tart, and herbal qualities of these ingredients: sauvignon blanc. Try Dry Creek Vineyard Fume Blanc 2006 from Sonoma County, California ($50). Karen MacNeil