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Source: FamilyTime Community

Balsamic Grilled Chicken with Tomatoes
A fabulous dinner with no fuss! Perfect for your family or company. This is great with a salad, green beans and fresh bread!
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Serves: 4 to 6
Prep Time: 30 minutes
Cook Time: 90 minutes
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2 small (3 lbs each) broiler chicken
1/2 cup balsamic vinegar
2 teaspoons salt, divided
1 1/2 teaspoons sage
8 - 12 plum tomatoes, halved lengthwise
1/4 cup olive oil or 1/4 cup extra virgin olive oil
1/2 cup bread crumbs
1 cup hot water
1 clove fresh garlic, minced




1. Split the chickens, loosen the skin from the flesh, and press down hard to flatten. Place the chickens in a large tray with sides or in two 13 x 9-inch pans.

2. In a glass measuring cup, whisk the vinegar and 1 1/2 teaspoons salt to dissolve. Stir in sage. One at a time, lift the chickens and pour the mixture under the skin. Rub under the skin to distribute the marinade down to the drumsticks. With a paring knife, make a small slit at the base of each breast. Tuck a drumstick tip into each slit to secure. Grill right away or refrigerate, skin side down, for several hours.

3. Prepare a charcoal or gas grill for indirect cooking, firing briquettes or lighting the gas on the sides of the grid only.

4. Place a 13 x 9-inch drip pan on the center of the lower grate. Add 1 cup of hot water. Position the cooking rack. Place the chickens, skin side up, in the center. Cover and grill, adding additional hot water to the drip pan if needed, for about 1 hour and 15 minutes, or until instant-reading thermometer inserted in the thickest part of the thigh, not touching the bone, registers 175°F. Remove the chickens to a platter to sit for 10 minutes, or until the thermometer rises to 180°F. Pour the pan juices into a microwaveable measuring cup. Skim and discard any fat. Add 1/4 teaspoon salt. Microwave for 1 minute to heat before drizzling over the chicken.

5. While the chicken is cooking, cut a shallow cross in the cut side of each tomato half. Arrange on a baking sheet, cut side up. In a bowl, combine oil, bread crumbs, garlic, and the remaining 1/4 teaspoon salt. With the back of a spoon, spread the crumbs over the cut side of the tomato halves, pressing lightly; set aside.

6. Just before serving, preheat the oven broiler. Broil the tomatoes 6 inches from the heat source for about 5 minutes, or until golden.


Note: To roast the chickens in the oven: Preheat the oven to 375°F. Place the chickens in a shallow roasting pan. Roast for about 60 minutes, or until an instant-reading thermometer inserted in the thickest part of the thigh, not touching bone, registers 175°F. Remove to a platter to sit for 10 minutes, or until the thermometer rises to 180°F.







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