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
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.

No comments:

Post a Comment