Grilled Chicken Confit with Blistered Tomatoes and Garlic
Chicken thighs and breasts are browned and grilled over a bed of cherry tomatoes, garlic, and thyme until tender. Serve over pasta, rice, or on toasted crostini for a delicious meal.
COOK TEMP
350°F
COOK TIME
20 to 25 minutes
Ingredients — Grilled Chicken Confit with Blistered Tomatoes and Garlic
6 chicken thighs or 4 breasts
chicken (or a mix of boneless/skinless thighs and breasts)
1–2 pints
cherry tomatoes
1 head
garlic
1/2 bundle
fresh thyme
1/4 cup plus 2 tablespoons
extra virgin olive oil
salt and pepper
Method — Grilled Chicken Confit with Blistered Tomatoes and Garlic
1
Preheat your grill to 350°F.
2
In a hot pan with olive oil, season your chicken liberally with salt and pepper and brown it for about 3 to 4 minutes per side to get color before setting it aside.
3
In your cast iron skillet, place the cherry tomatoes in a single layer, toss with 1/4 cup olive oil, and place a halved garlic head cut-side down.
4
Add fresh thyme sprigs and cook undisturbed on the grill for 20 to 25 minutes until the tomatoes blister.
5
Place the chicken back into the skillet and continue cooking until it reaches an internal temperature of 165°F for breasts or 175°F for thighs.