Capers: What'S Not To Love? Recipe

• 1 tablespoon grated lemon rind
• 2 tablespoons fresh lemon juice
• 1 teaspoon olive oil
• 2 garlic cloves, minced
• 8 skinless, boneless chicken thighs (about 1 1/2 pounds)
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• Cooking spray
• 2 cups grape tomatoes
• 2 teaspoons olive oil
• 2 tablespoons chopped fresh parsley
• 1 teaspoon grated lemon rind
• 1 tablespoon fresh lemon juice
• 1 tablespoon capers
• 1/8 teaspoon salt
• 1/8 teaspoon freshly ground black pepper

1. Prepare grill.
2. To prepare chicken, combine first 4 ingredients in a large zip-top plastic bag. Add chicken to bag; seal. Marinate in refrigerator 15 minutes, turning the bag occasionally.
3. Remove chicken from bag; discard marinade. Sprinkle chicken evenly with 1/2 teaspoon salt and 1/4 teaspoon pepper. Place chicken on grill rack coated with cooking spray; grill 5 minutes on each side or until done.
4. Preheat oven to 425u0b0F.
5. To prepare tomatoes, combine tomatoes and 2 teaspoons oil in an 8-inch square baking dish; toss gently. Bake at 425u0b0F for 18 minutes or until tomatoes are tender. Combine the tomato mixture, parsley, and remaining ingredients, stirring gently. Serve with chicken.

lemon rind, lemon juice, olive oil, garlic, skinless, salt, freshly ground black pepper, cooking spray, grape tomatoes, olive oil, parsley, lemon rind, lemon juice, capers, salt, freshly ground black pepper

Taken from www.seriouseats.com/recipes/2008/06/grilled-chicken-thighs-with-roasted-grape-tomatoes-recipe.html (may not work)