Grilled Chicken Breasts with Sun-Dried & Fresh Tomato Salsa

Ingredients

• 2 large (6 to 8 oz.) skinless, boneless chicken breast halves, rinsed and patted dry, tenderloins removed, butterflied
• Kosher salt and freshly ground black pepper
• 3 Tbs. plus 2 tsp. extra-virgin olive oil
• ½ tsp. minced garlic
• 2 tsp. drained capers (roughly chopped if large)
• 2 Tbs. chopped drained oil-packed sun-dried tomatoes
• 2 tsp. lightly chopped fresh thyme leaves; plus sprigs for garnish, if you like
• + 2 more ingredients
• • 1 Tbs. sherry vinegar
  • 8 oz. small red and yellow cherry tomatoes, halved or quartered, depending on size

In a small bowl, combine the cherry tomatoes, sun-dried tomatoes, capers, garlic, sherry vinegar, 1 tsp. of the thyme, 3 Tbs. of the olive oil, 1/4 tsp. salt and a few grinds of pepper. Set aside, stirring occasionally to let the flavors combine. Heat a gas grill to high. Put the chicken in a sh...

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