Serves 4-6

This grilled chicken dish with a tomato, garlic, red onion, and herb sauce is a delicious way to enjoy sweet tomatoes when they are at their peak.  Serve it with a simple salad on the side on a hot summer evening.

6 bone-in chicken thighs, preferably organic

Juice from 1 lemon

2 pounds red cherry tomatoes, halved

1 small red onion, coarsely chopped

3 garlic cloves

2 tablespoons balsamic vinegar

2 tablespoons fresh thyme leaves, chopped

2 tablespoons fresh flat-leaf parsley, plus additional for garnish, chopped

1/4 cup, plus 2 tablespoons, extra-virgin olive oil

Sea salt and freshly ground black pepper

1/3 cup water

Instructions

In a medium bowl, add the chicken, lemon juice and 2 tablespoons olive oil.  Season with salt and pepper and mix to combine.  Cover and refrigerate for 1-3 hours.

Put the tomatoes, red onion, garlic and balsamic vinegar in a food processor and puree for about 1 minute.  Add the 1/4 cup olive oil and continue to puree a few minutes longer.  Transfer to a medium saucepan and add the thyme and parsley. Season with salt and pepper and stir until combined.  Add the water to the pan and simmer for 10-12 minutes, stirring occasionally, until it has thickened.  Remove from the heat and set aside in a warm place.

Before grilling, remove the chicken from the refrigerator.  Prepare a grill to medium-high heat.  Grill the chicken until it is cooked through, approximately 10-12 minutes per side.  Remove the chicken from the grill.  Set aside.

Transfer the sauce mixture to a small bowl.  Transfer the chicken to a large platter or individual plates.  Spoon some of the sauce over the top of the chicken and sprinkle with fresh parsley, if desired.  Serve with additional sauce and lemon wedges on the side.  Serve immediately.