Grilled Chicken Thighs with Blistered Tomatoes Paula Disbrowe   From Every Day with Rachael Ray April 2007 FOUR SERVINGS Prep Time: 15 min (plus marinating) Cook Time: 45 min 8 chicken thighs, skineed and trimmed of excess fat 1/4 cup extra-virgin olive oil 1/4 cup chopped fresh rosemary, plus 1 sprig Salt and pepper 2 cups apple cider vinegar 1/2 onion, chopped 2 cloves garlic, sliced 1 tablespoon Worcestershire sauce Hot pepper sauce, such as Tabasco 1 pint cherry or grape tomatoes 1. In a large bowl, toss the chicken with 2 tablespoons olive oil and 3 tablespoons rosemary; season with salt and pepper. Cover and refrigerate for 30 minutes. 2. In a medium saucepan, combine the vinegar, 1 tablespoon olive oil, the onion, garlic, rosemary sprig and Worcestershire sauce. Add salt and hot pepper sauce to taste and bring to a boil. Reduce the heat and simmer for 2 minutes. 3. Preheat a grill to medium, add the chicken and cover the grill (or heat a grill pan over medium heat, add the chicken and cover loosely with foil). Cook the chicken, turning and brushing with sauce every 5 minutes, until golden and cooked through, about 40 minutes. Let rest. 4. Heat the remaining olive oil in a large skillet over medium-high heat. Add the tomatoes and the remaining rosemary. Cook, shaking the skillet, until the tomatoes blister, about 5 minutes; season with salt. Serve the tomatoes alongside the chicken.

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