Ingredients
8
small bone-in chicken thighs (1 1/2 lb)
1
tablespoon vegetable oil
1/2
teaspoon garlic-pepper blend
2
plum (Roma) tomatoes, each cut into 8 slices
1/2
cup crumbled tomato-basil feta cheese (2 oz)
Preparation
Heat gas or charcoal grill. Brush chicken with oil; sprinkle with garlic-pepper blend.
Place chicken on grill over medium heat. Cover grill; cook 7 minutes. Turn chicken; top each with 2 slices tomato. Cover grill; cook about 7 minutes longer or until juice of chicken is clear when center of thickest part is cut to bone (at least 165°F).
Remove chicken from grill to serving plate; sprinkle with cheese. Cover; let stand 5 minutes to soften cheese.
