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Sprinkle chicken evenly with barbecue seasoning; gently rub in with your fingers.
Grill chicken on the rack of an uncovered charcoal grill directly over medium coals for 10 minutes, turning once halfway through grilling. Meanwhile, in the foil pan, combine grape and/or cherry tomatoes, canned diced tomatoes, olives, onion, wine, lemon juice and oil. Place foil pan on the grill rack. Cover grill. Grill until tomato mixture is boiling. Transfer chicken to the foil pan and nestle it down into the tomato mixture. Cover and grill for 25 to 35 minutes or until chicken is no longer pink (180°F), turning chicken once halfway through grilling. (For a gas grill, preheat grill. Reduce heat to medium. Place chicken, and later tomato mixture in foil pan, on grill rack over heat. Cover and grill as above.)
Season tomato mixture to taste with pepper. Sprinkle with parsley and lemon zest. Serve with hot cooked polenta, if desired.