7/11/2023 – We made this with thighs and our homegrown tomatoes and basil. Inspired by the recipe by Brenda Venable. See her other recipes that look great here. The grilling was on the ridged cast iron grill inside. We liked it a lot and will make this often.
Ingredients
- 6 small tomatoes, cored. [This year’s tomatoes are all small]
- 1/4 cup extra virgin olive oil
- 3 small garlic fingers, chopped small
- salt and freshly coarse ground black pepper to taste
- 2 tablespoons torn fresh basil leaves, plus more leaves for garnish from the garden
- 4 boneless, skinless chicken thighs
- 1/2 teaspoon garlic powder
- 1/2 teaspoon sweet paprika
- 1 lemon: squeezed one-half over the grilling chicken and the other half over the bruschetta mix.
Directions
- Over a bowl, chop tomatoes to capture all the juice. Add olive oil, garlic, salt, and black pepper. Stir in torn basil leaves.
- Pat chicken dry with paper towels. Sprinkle salt and pepper, garlic powder, and sweet paprika on both sides. Place in the refrigerator for several hours to dry brine and marinate.
- Place seasoned chicken on the oiled grilling skillet and grill until juices run clear and the instant-read meat thermometer shows 165 degrees.
- Top each grilled thigh with bruschetta and garnish with additional fresh basil.
Next time add red pepper flakes or cayenne to the thighs and/or the bruschetta.
