Ingredients:

• 4 chicken thighs
• Romaine lettuce
• 1 pint of cherry or grape tomatoes
• Small ball of mozzarella torn into bite-sized pieces
• Homemade Croutons (click the link for the recipe)
• 1 tbsp of balsamic vinegar
• 2 tsp and 1 tbsp of olive oil divided
• Salt and pepper to taste

Steps:

1. Preheat the grill to medium-high heat (between 350-450 degrees). Make a two-zone grill with direct and indirect heat.
2. Rub the chicken with 1 teaspoon of olive oil and season all over with salt and pepper.
3. Once the grill is at the correct temperature, put the chicken skin side down on direct heat. Cook for 6 minutes or until the chicken has nice grill marks on it.
4. Flip the chicken and place on indirect heat.
5. Close the lid and cook for 25 minutes.
6. Preheat the oven to 450 degrees
7. Line a baking sheet with nonstick foil and add the tomatoes. Toss with a teaspoon of olive oil and season with salt and pepper.
8. Bake for 13-15 minutes until the tomatoes burst.
9. In a measuring cup, combine the balsamic vinegar with 1 tbsp of olive oil and salt and pepper to taste.
10. Assemble the salad by combining the lettuce, mozzarella, tomatoes and croutons. Dress with the balsamic vinaigrette.
11. Serve alongside the chicken.