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Recipe

Grilled Chicken and Potatoes with Tomato and Cucumber Salad

photo: Scott Phillips

Servings: 4

A lemony vinaigrette gives bright flavor to grilled chicken breasts, potatoes, and a summery cucumber-tomato salad with fresh herbs.

Ingredients

  • 1-1/2 lb. baby potatoes, scrubbed, halved or quartered if larger than 1-1/2 inches
  • Kosher salt
  • 2/3 cup extra-virgin olive oil
  • 1-1/4 tsp. finely grated zest, plus 3 Tbs. fresh lemon juice (from 1 large lemon)
  • 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 (about 1-1/2 lb.)
  • 1/2 large seedless cucumber, peeled in stripes, seed core removed, cut into 1/2-inch pieces
  • 1 pint cherry tomatoes, halved
  • 1/4 cup coarsely chopped fresh mixed herbs, such as basil, cilantro, chives, tarragon, parsley, and mint (use at least 3)

Nutritional Information

      Calories (kcal) : 710
      Fat Calories (kcal): 380
      Fat (g): 43
      Saturated Fat (g): 7
      Polyunsaturated Fat (g): 5
      Monounsaturated Fat (g): 29
      Cholesterol (mg): 115
      Sodium (mg): 1480
      Carbohydrates (g): 37
      Fiber (g): 4
      Protein (g): 45

Preparation

  • 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.

Serve some crusty Grilled Garlic Bread alongside this flavorful dish.

Reviews

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Reviews

  • momsstuffing | 06/26/2015

    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.

  • mgssts63 | 08/26/2013

    I found this bland.

  • highheat | 09/17/2012

    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.

  • Jessace | 07/21/2012

    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!

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