Grilled Chicken With Tomatoes And Herb Oil

• 1/2 cup finely chopped flat-leaf parsley
• 1/4 cup finely chopped mint
• 1 tablespoon lemon juice
• 1 teaspoon lemon zest
• 1/4 teaspoon ground allspice
• 2/3 cup plus 2 tbsp. extra-virgin olive oil
• About 1/2 tsp. kosher salt
• About 1/4 tsp. freshly ground pepper
• 8 boned, skinned chicken thighs (about 1 1/2 lbs. total)
• 4 large firm-ripe heirloom tomatoes (about 2 lbs.), sliced 1/2 in. thick

1. Set a large perforated grill pan to one side of a grill's cooking grate. Heat grill to medium-high (450u0b0).
2. 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.
3. Set chicken next to grill pan and grill, covered, 5 minutes. Discard marinade.
4. 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.
5. Transfer tomatoes to a platter. Arrange chicken on top and drizzle with 1/4 cup reserved herb oil. Serve with remaining herb oil.

flatleaf parsley, mint, lemon juice, lemon zest, ground allspice, extravirgin olive oil, kosher salt, freshly ground pepper, chicken, tomatoes

Taken from www.myrecipes.com/recipe/grilled-chicken-tomatoes-herb-oil (may not work)