Herb Tomato Grilled Chicken Microwave Version Recipes

GRILLED CHICKEN WITH TOMATOES AND HERB OIL

Steps:

• Set a large perforated grill pan to one side of a grill's cooking grate. Heat grill to medium-high (450°).
• In a large bowl, whisk together parsley, mint, lemon juice and zest, allspice, 2/3 cup olive oil, and 1/4 tsp. salt. Reserve 1/2 cup herb oil and set aside. Whisk 1/4 tsp. salt and the pepper into herb oil in bowl; add chicken and turn to coat well.
• Set chicken next to grill pan and grill, covered, 5 minutes. Discard marinade.
• Gently toss tomatoes with remaining 2 tbsp. olive oil, plus salt and pepper to taste. Arrange tomatoes in a single layer on grill pan. Turn chicken over. Cook tomatoes and chicken, covered, until tomatoes are softened with a bit of char and chicken is nicely browned and cooked through (cut to test), 4 to 6 minutes.
• Transfer tomatoes to a platter. Arrange chicken on top and drizzle with 1/4 cup reserved herb oil. Serve with remaining herb oil.

HERB-TOMATO GRILLED CHICKEN

Steps:

• NOTE: You may marinate the chicken in the sauce before grilling/baking.
• Loosen the skin from chicken so the sauce can reach the meat.
• Sprinkle chicken with salt and pepper.
• Mix the ingredients for the sauce.
• Place chicken on grill.
• Brush sauce on both sides.
• Grill chicken until done and turn over occasionally, BASTING DURING grilling for full flavor.
• Serve with extra warm sauce.

MICROWAVE GRILLED CHICKEN COOKING METHOD

Steps:

• Marinade chick pieces for several hours or overnight. Place in microwave safe dish and microwave 100% power for 6 minutes per pound laying skin side down and covered with wax paper. turn once. Proceed to grill on preheated medium grill for 5 minutes per side.

HERB MARINADE FOR GRILLED CHICKEN

Steps:

• Place all ingredients into a jar, close tightly, shake well.
• Pour into ziploc baggie, add chicken pieces, marinate about 4 hours.
• Grill til chicken is done.
• You can salt and pepper chicken just before grilling if you prefer.

HERB GRILLED TOMATOES

Steps:

• Remove cores from tomatoes and cut tomatoes in half crosswise.
• Spread cut side of each tomato with sour cream or yogurt.
• Sprinkle each with basil.
• Sprinkle bread crumbs and Parmesan cheese on tomatoes.
• Arrange tomato halves in a foil pie pan.
• Arrange preheated coals around a drip pan in a covered grill.
• Test for medium heat above the pan.
• Place the foil pan containing tomatoes on grill over drip pan.
• Cover and grill for 10 to 15 minutes or until tomatoes are heated through.
• Garnish with fresh basil, if desired.
• Herb-Grilled Roma Tomatoes: Prepare as directed above except substitute 4 Roma tomatoes for the small tomatoes.
• Do not core roma tomatoes.
• Cut lengthwise in half.