HERB-MARINATED CHICKEN THIGHS WITH TOMATO SALSA
Makes 4 servings
Preparation time: 10 minutes (plus marinating time)
Total time: 45 minutes
8 bone-in chicken thighs, trimmed of excess fat, leave skin on
MARINADE:
3/4 cup olive oil
1/4 cup lemon or orange
juice
2 tablespoons fresh chopped herbs such as tarragon, oregano or thyme
Favorite all-purpose
seasoning blend
1 large clove garlic,
chopped
1 small shallot or 2 green
onions, chopped fine
SALSA:
4 medium tomatoes,
chopped
1/2 bunch cilantro
3 green onions or white
onion, chopped 2 tablespoons lime juice 2 tablespoons olive oil 1 teaspoon sugar
Salt and pepper to taste
Place the chicken thighs in a plastic sealable bag. Whisk together all the marinade ingredients and pour over the chicken.
Work the marinade into the chicken by pressing on the outside of the bag with both hands. Squeeze air out of the bag and seal it. Marinate at least 2 hours and up to 8 hours.
To make the salsa: Combine all the salsa ingredients and refrigerate until ready to use.
Preheat the grill to medium. Oil the grill grates. Remove the chicken from the marinade and discard the marinade.
Place the chicken on the grill, skin side down. Grill until the skin easily releases from the grates, about 8 minutes. Watch carefully; if it starts to burn, move to a cooler area of the grill. Turn over and cook until the chicken is thoroughly cooked through about 13-15 minutes more, depending
on the size.
Remove from the grill; serve with salsa.
From and tested by Susan Selasky for the Free Press Test Kitchen.
Analysis without skin:
293 calories (63 percent from fat), 20 g fat (4 g saturated fat), 6 g carbohydrate, 21 g protein, 75 mg sodium, 74 mg cholesterol, 32 mg calcium, 1 g fiber.