Grilled Chicken (or Rabbit) with Roasted Tomato Salsa

20m
Prep Time

40m
Cook Time

1h
Ready In

Recipe: #44993

August 16, 2025

Categories: Chicken, Tomato, Garlic, Grilling (Outdoor), Oven Roast, Wine, Whole Chicken, Marinades and Brines, Chicken Dinner, more

recipe by:
ForeverMama

"I haven't had rabbit since I was a child - my mom would cook it here and there, especially during summer when she could get it. My children and husband would rather die than eat rabbit, so as they say it "tastes like chicken" anyway and rabbit and chicken are pretty much interchangeable, so chicken it is."

Original is 6-8 servings

Metric US

I've Tried It

Nutritional

Serving Size: 1 (632.5 g)
Calories 983.9
Total Fat - 59.9 g
Saturated Fat - 11.8 g
Cholesterol - 772.7 mg
Sodium - 309.8 mg
Total Carbohydrate - 58.9 g
Dietary Fiber - 18.3 g
Sugars - 19.6 g
Protein - 55.5 g
Calcium - 253.3 mg
Iron - 10.3 mg
Vitamin C - 236.1 mg
Thiamin - 0.3 mg

Step 1

Thinly slice 4 of the shallots. Separate the garlic head into cloves. Smash and peel half the cloves; reserve the rest. Combine 1 cup of the wine, the sliced shallots, smashed garlic, 1/4 cup of the olive oil, and 4 rosemary sprigs in a large bowl.

Step 2

Place the chicken or rabbit pieces in the bowl, turning to coat. Cover the plastic and marinate in the refrigerator for at least 12 hours, or up to 2 days, turning several times.

Step 3

Preheat oven to 500-degrees F.

Step 4

Cut the tomatoes in half. Sprinkle them with salt and pepper and place them cut side up in a roasting pan. Peel the remaining garlic cloves and 10 shallots. Scatter the whole garlic cloves and shallots over the tomatoes. Remove the leaves from the remaining 4 sprigs of rosemary, minced then and sprinkle over the tomatoes. Finish by drizzling 1/2 cup of the olive oil over the tomatoes.

Step 5

Place the pan in the hot oven and roast for 10 minutes. The tomatoes should begin to blister and then turn dark golden brown - watch carefully so they don't burn. Remove them from the oven, transfer to a bowl, and crush them roughly with a wooden spoon. Set aside.

Step 6

Prepare a medium fire in a grill.

Step 7

Remove the chicken or rabbit pieces from the marinade, reserving the marinade and the garlic and shallots for the sauce; discard the rosemary. Rub the chicken or rabbit with 1/4 cup of olive oil and season with salt and pepper. Grill over medium heat - until done, when the thermometer reads about 165-degrees F for chicken and 150-degrees F for rabbit (rabbit has little fat and can dry out easily - cook until pink for about 15 - 20 minutes). Transfer to a platter and cover loosely to keep warm.

Step 8

Meanwhile, heat the remaining 1/4 cup oil to a medium skillet over medium-high heat. Add the garlic and shallots from the marinade and sauté until they're browned. Pour in the reserved marinade and the remaining 1 cup wine, bring to a boil, and boil for 10 minutes.