Grilled Chicken Thighs with Rosemary White Beans and Tomato Onion Salad
(from giuntafamily’s recipe box)
Source: Chicken Main Dish
Ingredients
- Makes 4 servings
- 8 boneless, skinless chicken thighs
- Salt and pepper
- 4 tbsp extra virgin olive oil, divided
- 2 cloves garlic, grated or finely diced
- 1 sprig fresh rosemary, finely chopped
- 1 red Fresno chili pepper, seeded and finely chopped
- 2 (15 oz) cans white beans, rinsed and drained
- 2 lemons, 1 juiced and 1 cut into wedges
- 4 red plum tomatoes, cored and cut in half the long way and into 1/4-inch slices
- 1 small red onion, thinly sliced
- A handful of flat leaf parsley, rough chopped
- 10 fresh basil leaves, torn or rough chopped
Directions
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Preheat the grill or grill pan to medium-high heat.
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Season the chicken thighs with salt and pepper and drizzle with 2 tablespoons extra virgin olive oil. Place the chicken on the grill and cook until marked and cooked through, about 4- 5 minutes per side. Let rest for a few minutes.
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While the chicken is cooking, place a medium size pan over medium heat with a tablespoon of extra virgin olive oil. Add the garlic, rosemary and Fresno chili pepper and cook for a minute or two, or until fragrant. Add the beans, season with salt and pepper and stir to combine. Turn off the heat, add the lemon juice and mix.
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In a separate serving dish, place the tomato slices, red onion, parsley and basil and season with salt and pepper. Drizzle with the remaining tablespoon of extra virgin olive oil.
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To serve, place a portion of the white bean mixture on each of four plates. Place two chicken thighs on top of the beans and some tomato onion salad alongside.