Grilled Chicken with Oven Roasted Tomato and Onion Compote

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil provides a healthy fat alternative.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated mozzarella

Nutritional yeast adds a cheesy flavor without dairy.

Start by making the tomato marmalade in a saucepan with 3 vine ripened tomatoes, brown sugar, and rice vinegar.

Bring the mixture to a boil and stir.

Once boiling, add chopped fresh thyme, garlic, and salt, then reduce heat and let simmer for about 30 minutes until thickened.

Preheat the oven to 400°F and line a baking sheet with parchment paper.

Cut 3 vine ripened tomatoes and 1 onion into wedges and place them in a bowl.

Add 1 tablespoon of canola oil, 2 tablespoons of fresh chopped oregano, and 2 tablespoons of chopped fresh parsley to the bowl with tomatoes and onions.

Stir to combine and spread the mixture onto the lined baking sheet.

Roast in the oven until golden brown and tender.

Prepare the chicken by coating boneless skinless chicken thighs with 1 tablespoon of canola oil and the reserved parsley.

Add 3 tablespoons of the prepared tomato marmalade to the chicken and toss to coat.

Heat the grill to medium-high and spray with canola oil.

Place the chicken thighs on the grill and close the lid, checking after 5 minutes.

Check the chicken for grill marks and ensure it reaches an internal temperature of 165°F before removing from the grill.

On a plate, layer the roasted tomatoes and onions, then place the grilled chicken thighs on top.

Spoon additional tomato marmalade over the chicken and garnish with extra herbs if desired.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens