Herb Tomato Grilled Chicken Oven Version Recipes

GRILLED CHICKEN WITH HERBS

Steps:

• In a blender combine the parsley, rosemary, thyme, sage, garlic, oil, vinegar and salt and pepper to taste. Blend together. Place chicken in a nonporous glass dish or bowl and pour blended marinade over the chicken. Cover dish and refrigerate to marinate for at least 2 hours or up to 48 hours.
• Preheat grill to medium high heat OR set oven to broil.
• Remove chicken from dish (disposing of leftover marinade) and grill or broil for about 6 to 7 minutes per side, or until chicken is cooked through and no longer pink inside.

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.

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.

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.