This recipe, adapted from NYT Cooking, features grilled chicken thighs and grilled tomatoes with a tangy vinaigrette. Prepare the vinaigrette and set aside. Grill the chicken and tomatoes and drizzle with the vinaigrette before serving. Cook’s note: I didn’t have raisins, so I used dried cranberries, which worked well.

Avoiding Additives and Preservatives

I used Allen’s cider vinegar, President’s Choice Old-Fashioned Dijon, pure honey and Craisins dried cranberries. All are free of additives and preservatives.

Grilled chicken thighs with tomatoes

Ingredients:

2 pounds (900 g) bone-in, skin-on chicken thighs (6 to 8 thighs)

Salt and freshly ground black pepper

4 plum tomatoes, halved lengthwise

½ cup (125 ml) apple cider vinegar

1 tablespoon (15 ml) whole-grain mustard

1 tablespoon (15 ml) honey

1 teaspoon (5 ml) finely grated fresh ginger

¼ cup (60 ml) golden raisins or dried cranberries

4 fresh thyme sprigs

2 tablespoons (30 ml) extra-virgin olive oil, plus more for the grill

Preparation:

Heat the grill to medium-high.

While the grill heats, season the chicken thighs all over with salt and pepper, and season the cut sides of tomatoes as well.

Prepare the vinaigrette: In a small saucepan, whisk together the vinegar, mustard, honey and ginger. Season with salt and pepper and add the raisins and thyme. Bring the vinegar mixture to a boil and simmer for 3 to 5 minutes, until honey dissolves and flavours meld. Taste and season again if needed with salt and pepper and set aside.

Grease the grill grates and preheat the grill. Place the chicken thighs skin-side down and grill for 6 to 9 minutes, covered, until the chicken skin is golden brown, checking the grill marks periodically and moving when necessary to get an even colour on the skin.

Flip the chicken and add the tomatoes, cut-side down, to the grill. Grill for 8 to 10 minutes, until the tomatoes are charred in parts and the chicken is cooked through (the internal temperature should reach at least 165 degrees F/74 C).

Arrange the chicken and tomatoes on a platter and top with the warm vinegar and raisins. Drizzle with 2 tablespoons of olive oil and top with an extra dusting of freshly cracked pepper. Serves 4.

From NYT Cooking