Preparation

• 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 shallow nonreactive pan or plate. Rub the chicken all over with salt (about 1/2 tsp. for each piece of chicken), a few grinds of pepper, and the remaining 1 tsp. thyme. Drizzle 1/2 tsp. olive oil over each side of each piece of chicken and rub all over.
• Lay the butterflied breasts on the hot grill grates and cook, covered, until the chicken has grill marks, 1-1/2 min. With tongs, rotate the breasts 90 degrees (to get a crosshatch of grill marks) and continue grilling until grill marks form, another 1-1/2 min. Flip the breasts and cook the second side in the same way but for a little less time, grilling for 1 min. in one direction and 1 min. in another, until cooked through.
• Transfer the breasts immediately to two warm serving plates, stir the tomato mixture and spoon equal amounts (it will be a generous portion) over each piece of chicken. Garnish with a sprig of thyme, if you like.

Serve with Brown Butter Summer Squash Linguine to keep things easy and fresh.