Friday, October 19, 2012

Grilled Chicken And Potatoes With Tomato And Cucumber Salad

I had bought some baby potatoes that were bogo, and I had some cucumbers from my Front Porch Pickings basket.  This seemed like a tasty recipe that would fit the bill nicely.  It also is a perfect summer recipe in that so much of it is on the grill.  The only aspect of the recipe that was any real work was making a paste of the garlic and mincing the anchovy fine enough to dissolve into the vinaigrette.  I loved this dish; a recipe of the week for sure.  The boys loved it too.  The daughter decided to eat early and did not partake in the dinner but I think she would have loved it too.  I sit here too full of fabulous food to want to rave about it:).  I followed the recipe exactly; for the herbs for the salad I used 3/4 chives and 1/4 parsley. YUM!   Oh and I did double the time I boiled the potatoes because they were really raw after 5 minutes.  I loved that this dish was full of color.  (always good for you as long is it isn't artificial color;)  There was even more color brought by the tri-colored potatoes I got.



Grilled Chicken And Potatoes With Tomato And Cucumber Salad

1    -1/2 lb. baby potatoes scrubbed, halved or quartered if larger
Kosher salt
2/3 c  extra-virgin olive oil
1    -1/4 tsp. finely grated zest
3 Tbs. fresh lemon juice
2    anchovy fillets,rinsed and minced
1    large clove garlic,mashed to a paste with 1/2 tsp. kosher salt
Freshly ground black pepper
4    small boneless,skinless chicken breast halves
1/2    large seedless cucumber peeled in stripes, seed core removed, cu
1 pt cherry tomatoes,halved
1/4 c  coarsely chopped fresh mixed herbs,such as basil, cilantro, chives, tarragon

Prepare a medium-high gas or charcoal grill fire.
Put the potatoes in a 3-quart saucepan of well-salted water. Boil over
high heat until nearly cooked through but still a little firm, about 5
minutes.
Shake the oil, lemon zest and juice, anchovies, garlic paste, 1/2 tsp.
salt, and 1/4 tsp. pepper in a jar with a lid.
Drain the potatoes, transfer to a large bowl, and toss with 3 Tbs. of
the vinaigrette. Toss the chicken in a medium bowl with 3 Tbs. of the
vinaigrette, 1/2 tsp. salt, and 1/8 tsp. pepper. Arrange the chicken on
one side of the grill grate. Put a large piece of foil on the other
side of the grill and transfer the potatoes to the foil with a slotted
spoon. Cover the grill and cook, turning the chicken and potatoes after
about 5 minutes, until the chicken is just cooked through and the
potatoes are browned, 10 to 12 minutes total. Let the chicken rest 5
minutes before slicing.
Meanwhile, in a medium bowl, combine the cucumber, tomatoes, herbs, 2
Tbs. of the vinaigrette, and salt and pepper to taste. Slice the
chicken,  arrange on dinner plates, and drizzle with the remaining
vinaigrette. Serve with the potatoes and the cucumber salad.

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