Grilled Chicken Thighs With Tomatoes

Grilled Chicken Thighs With Tomatoes

In this elegant, easy summer meal, grilled chicken is marinated in a vinaigrette, infused with herbes de Provence, that tenderizes and seasons the thighs. Another simple mustard vinaigrette dresses the tomatoes after they come off the grill, as do the flavorful juices from the chicken. Slashing the thighs through to the bone encourages heat to penetrate the meat, so your chicken will be cooked through before the skin burns. Have fun developing a crust: Once the chicken releases from the grill, rotate it repeatedly for an even, chestnut char.

Makes: 4 servings

Total time: 45 minutes

2 pounds bone-in, skin-on chicken thighs

1 tablespoon herbes de Provence

4 garlic cloves, finely grated

4 tablespoons red wine vinegar

2 tablespoons Dijon mustard

Kosher salt (such as Diamond Crystal)

2 tablespoons olive oil, plus extra for drizzling

4 beefsteak tomatoes, sliced in half through the stem end

1 cup arugula

1. Begin by slashing the chicken thighs: Hold each thigh down on a cutting board with skin facing up and pierce the skin with a knife, then drag the knife perpendicular to the bone to make a deep cut. Repeat on each thigh to make two slashes through the skin and flesh to the bone.

2. In a large bowl or container, combine the herbes de Provence, garlic, 3 tablespoons vinegar, 1 tablespoon mustard and 1 3/4 teaspoons salt. Add chicken and toss and squelch the marinade into the slashes. Let marinate at room temperature while the grills heats up or, ideally, cover and marinate in the refrigerator overnight.

3. When ready to cook, remove the chicken from the fridge to come to room temperature if needed. Light the grill to medium.

4. Meanwhile, in a small bowl, mix the olive oil with the remaining 1 tablespoon vinegar, 1 tablespoon mustard and 1/4 teaspoon salt. Stir vigorously until the ingredients come together into a thick vinaigrette. Set aside.

5. When the grill is hot, place the chicken on the grill skin-side down and close the lid. Grill until the skin has dark brown char lines and releases easily from the grates, about 3 minutes, then uncover. If there are any flare ups, remove the chicken from the grate and let the flames die, then wipe off any fat on the grate with tongs gripping a dish towel. Rotate the chicken 45 degrees without flipping, and allow the chicken skin to color for 3 to 4 more minutes.

6. Flip the chicken and add the tomatoes to the grill, cut-sides down. Close the lid again and grill the second side of the chicken and the tomatoes until the chicken is cooked through and the tomatoes are charred and soft, 7 to 9 minutes. To check if the chicken is cooked, poke a knife into a slash. The juices should run clear and the meat should not be pink by the bone. If using a meat thermometer, the internal temperature should reach 165 degrees.

7. While the chicken is cooking, prepare the serving platter by spreading about a tablespoon of the mustard vinaigrette on the plate. Place the chicken and tomatoes on top of the mustard vinaigrette. Spoon the remaining vinaigrette onto the tomatoes. Let everything rest for 5 to 10 minutes, then top with arugula and drizzle over some olive oil.