Chop 1/4 cup basil and mince garlic. Whisk 6 tablespoons oil, vinegar, basil, garlic, 1/2 teaspoon salt and 1/4 teaspoon pepper together in bowl; set aside. Toss tomatoes with remaining 2 tablespoons oil in second bowl and treead throug stem end onto four or five 12 inch metal skewers. Trim chicken, pat dry with paper towels and season with salt and pepper.
For Gas Grill: Turn all burners to high, cover and heat grill until hot, about 15 minutes Leave primary burner on high and turn other burners to medium low.(Adjust burners as needed to maintain grill temperature of about 350 degrees)Clean and oil cooking grate.
Place chicken, skin side down, on hotter side of grill. Cook(covered if using gas) until lightly browned on both sides, about 5 minutes Slide chicken to cooler side of grill, with skin side down and thicker ends facing hotter side of grill. Vover and cook turning as needed, until chicken is well browned on both sides and registers 160 degrees, 20-30 minutes
Transfer chicken to platter and tent loosely with aluminum foil to keeep warm. Place tomatoes on hotter side of grill. Cook and turning them as needed, until skins begin to blister and wrinkle, about 5 minutes; trasfer to platter and remove from skewers. Drizzle chicken and tomatoes with vinaigrette and serve.
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|Serving Size: 1 Serving (245g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 111 (58%)|
|Amt Per Serving||% DV|
|Total Fat 12.4g||16 %|
|Saturated Fat 2.5g||12 %|
|Monounsaturated Fat 7.1g|
|Polyunsanturated Fat 2g|
|Cholesterol 36.3mg||11 %|
|Sodium 45.2mg||2 %|
|Potassium 550.1mg||14 %|
|Total Carbohydrate 7.6g||2 %|
|Dietary Fiber 2.1g||9 %|
|Sugars, other 5.5g|
|Protein 13.6g||19 %|
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Calories per serving: 193
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