Monday, September 17, 2012

grilled chicken thighs and garden salsa... 30 minutes (plus marinating)

the goods:
1 and 1/2 pounds boneless, skinless chicken thighs
1/2 cup plus 3 tablespoons olive oil, divided
3 tablespoons sherry vinegar, divided
4 garlic cloves, minced
4 medium tomatoes, diced small
1/2 cucumber, peeled, seeded, and diced small
1 small zucchini, diced small
1/2 green bell pepper, diced small
1/4 cup finely chopped fresh chives

In a large zip-top bag, toss chicken with 1/2 cup oil, 1 tablespoon vinegar, garlic, and 3/4 teaspoon pepper. Refrigerate 2 hours (or overnight).
In a medium bowl, whisk together remaining 3 tablespoons oil and 2 tablespoons vinegar, and 1/2 teaspoon each salt and pepper. Add tomatoes, cucumber, zucchini, bell pepper, and chives. Let salsa sit at room temperature 2 hours.
Heat grill to high. Clean and lightly oil hot grill. Remove chicken from marinade, scraping off any garlic. Season with salt and grill until cooked through, 6 to 8 minutes per side. Serve topped with salsa.

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