Grilled Chicken Thighs With Tomatoes

By Clare de Boer

Updated July 15, 2024

Grilled Chicken Thighs With Tomatoes — Kate Sears for The New York Times. Food Stylist: Chris Lanier.

Total Time: 45 minutes
Prep Time: 5 minutes
Cook Time: 40 minutes
Rating: 5(135)
Comments: Read comments

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.

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Ingredients

Yield:4 servings

2pounds bone-in, skin-on chicken thighs
1tablespoon herbes de Provence
4garlic cloves, finely grated
4tablespoons red wine vinegar
2tablespoons Dijon mustard
Kosher salt (such as Diamond Crystal)
2tablespoons olive oil, plus extra for drizzling
4beefsteak tomatoes, sliced in half through the stem end
1cup arugula

Ingredient Substitution Guide

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Preparation

Step 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.
Step 2
In a large bowl or container, combine the herbes de Provence, garlic, 3 tablespoons vinegar, 1 tablespoon mustard and 1¾ 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.
Step 3
When ready to cook, remove the chicken from the fridge to come to room temperature if needed. Light the grill to medium.
Step 4
Meanwhile, in a small bowl, mix the olive oil with the remaining 1 tablespoon vinegar, 1 tablespoon mustard and ¼ teaspoon salt. Stir vigorously until the ingredients come together into a thick vinaigrette. Set aside.
Step 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.
Step 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.
Step 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.