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.