A lemony vinaigrette gives bright flavor to grilled chicken breasts, potatoes, and a summery cucumber-tomato salad with fresh herbs.
Love to Cook? Sign up for eletters today and get the latest from Fine Cooking plus special offers.
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.
Serve some crusty Grilled Garlic Bread alongside this flavorful dish.
Absolutely delicious! Will make again and again. I did an "indoor" version since it was raining. Tossed new baby potatoes in the dressing and roasted at 375 degrees for 40 min. "Grilled" the chicken breasts on a grill pan: med-high, 4 min one side, 2 min other side and then finished off in 350 degree oven for 20 min (just transferred the grill pan to oven). Used anchovy paste which worked fine for dressing. Herb blend: fresh dill, basil, cilantro, and chives. Was easy and wonderful.
I found this bland.
Great use of summer tomatoes and herbs. I used an open small hole grate on the barbeque for the potatoes and they browned nicely. Now a favorite.
This recipe is amazing! For sure going to be a go to dish for the hot summer months. Had leftovers so I added more cucumber and tomato and sliced the leftover chicken and it made an excellent cold lunch the next day. I used mint, chive, cilantro for the herbs, and also tossed some in before cooking the potatoes. I did not drain off the amazing dressing before putting them on the BBQ and am glad I did! I can not wait to make this again and again!
In the port city of Livorno, host Pete Evans is joined in Italy by two chef-authors with US roots: Bryan Voltaggio, who visits from Maryland, and Pamela Sheldon Johns, who…View all Moveable Feast recipes and video extras
© 2017 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?