Chicken with Gremolata Salsa

Gremolata, a sprightly combination of parsley, lemon peel, and garlic, is tossed with sun-ripened tomatoes for a full-flavored summer treat. For a change, try grated orange peel instead of the lemon, and basil instead of the parsley. If you like, remove the skin from the chicken and brush the quarters with a tablespoon of oil before cooking to lighten the dish.

PREP: 15 minutes GRILL: 40 to 45 minutes

MAKES: 4 main-dish servings

4 ripe medium tomatoes (6 to 8 ounces each), cut into -inch pieces

2 tablespoons finely chopped fresh parsley

1 teaspoon freshly grated lemon peel

1 small garlic clove, minced

1 teaspoon olive oil

1 teaspoon salt

½ teaspoon coarsely ground black pepper

1 chicken (about 3 ½ pounds), cut into quarters

1. Prepare outdoor grill for direct grilling over medium heat.

2. In small bowl, stir tomatoes, parsley, lemon peel, garlic, oil, ½ teaspoon salt, and ¼ teaspoon pepper; set salsa aside. Makes about 3 cups.

3. Sprinkle chicken with remaining ½ teaspoon salt and ¼ teaspoon pepper.

4. Place chicken on hot grill rack and grill 20 minutes. Turn over and grill until juices run clear when thickest part of chicken is pierced with tip of knife, 20 to 25 minutes longer.

5. Serve chicken with salsa.

EACH SERVING: About 460 calories, 49g protein, 6g carbohydrate, 25g total fat (7g saturated), 154mg cholesterol, 740mg sodium

TIP: Mix up a batch of this lemon-scented tomato salsa to spoon over grilled zucchini, eggplant, or a mixture of vegetables.