Prep 15 mins
Cook 5 mins
In the summer you just can't beat grilled chicken. This fresh salsa is a wonderful accompaniment and a perfect go with for those hot summer nights, when your garden is bursting to the seams with all those lovely tomatoes. Recipe is easily doubled or tripled for larger groups.
- 8 ounces small cherry tomatoes or 8 ounces yellow cherry tomatoes, halved or quartered,depending on size
- 2 tablespoons chopped drained sun-dried tomatoes packed in oil
- 2 teaspoons drained capers, roughly chopped if large
- 1⁄2 teaspoon minced garlic
- 1 tablespoon sherry wine vinegar
- 2 teaspoons lightly chjopped fresh thyme leaves, plus
- fresh thyme sprig (to garnish) (optional)
- 3 tablespoons extra virgin olive oil, plus
- 2 teaspoons extra virgin olive oil
- salt & freshly ground black pepper
- 2 (6 ounce) boneless skinless chicken breast halves, rinsed and patted dry,tenderloins removed,and butterflied
- In a small bowl, combine the cherry tomatoes, sun dried tomatoes, capers, garlic, sherry vinegar, 1 tsp of the thyme, 3 TBS of the olive oil, 1/4 tsp salt and a few grinds of pepper.
- Set aside, stirring occasionally to let the flavours combine.
- Heat a gas grill to high.
- Put the chicken in a shallow pan or plate.
- Rub the chicken all over with the salt (about 1/2 tsp per piece), a few grinds of pepper, and the remaining 1 tsp thyme.
- Drizzle 1/2 teaspoons olive oil over each side of each pice of chicken and rub all over.
- Lay the butterflied breasts on the hot grill grates and cook, covered until the chicken has grill marks,about1 1/2 minutes.
- Flip the breasts and cook the second side in the same way for for a little less time, grilling for 1 minute in one direction, and 1 minute in another, until cooked through.
- Transfer the breasts to two warm serving plates, stir the tomato mixture and spoon equal amounts over each piece of chicken, garnishing with a sprig of thyme if you like.
This is an delicious recipe, which I found in one of my fine cooking magazines (great magazines). It's quick and easy. I used grape tomatoes, which were more expensive, but I don't think there is much of a taste difference between grape and cherry tomatoes. I'm sure with either, this recipe would still taste great. It's also good for left overs, cold or hot. I suggest this recipe.