2 tablespoons chopped fresh herbs (such as chives, flat-leaf parsley, or basil)
Sat fat 9g
How to Make It
Heat grill to medium and set up an indirect-heat zone. Once it is hot, clean the grill grate with a wire brush. Just before grilling, oil the grill grate.
Using kitchen shears, butterfly the chicken. Season the chicken on both sides with the paprika, ¾ teaspoon salt, and ½ teaspoon pepper. Grill, covered, breast-side up, over indirect heat until an instant-read thermometer inserted into the thickest part of a thigh registers 165° F, 40 minutes to 1 hour.
Meanwhile, combine the mayonnaise and garlic in a small bowl. Spread on the tomatoes. Sprinkle with the herbs and ¼ teaspoon pepper.