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Grilled Chicken and Potatoes with Tomato and Cucumber Salad

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Serves 4

  • by from Fine Cooking
    Issue 111

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

  • 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)

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.

Serving Suggestions

Serve some crusty Grilled Garlic Bread alongside this flavorful dish.

nutrition information (per serving):
Calories (kcal): 710; Fat (g): fat g 43; Fat Calories (kcal): 380; Saturated Fat (g): sat fat g 7; Protein (g): protein g 45; Monounsaturated Fat (g): 29; Carbohydrates (g): carbs g 37; Polyunsaturated Fat (g): 5; Sodium (mg): sodium mg 1480; Cholesterol (mg): cholesterol mg 115; Fiber (g): fiber g 4;

Photo: Scott Phillips

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!

Perfect hot weather dish. Appealed to a tough crowd of picky palates. Marinated the chicken for 6 hrs - moist & flavorful. Added scallion to the tomato/cucumber mix. Pre-cooked some haricot verts; tossed them with a little viniagrette, sprinkled with toasted pine nuts plated up with the tomator/cucumber salad on a bed of baby spinach. Tasted as good as it looked.

Have made this 3 or 4 times now. It's perfect for a hot summer day!! For a quick weeknight meal I just roast the potatoes in the oven and then toss everything together in a bowl. I use anchovi paste for the dressing. Definitely adds a really nice flavor to the dressing. For a twist I sometimes add asparagus and/or feta. All in all, a great salad!

Great flavors! The vinaigrette is wonderful. Next time I will smash and drizzle the potatoes with it as well as the chicken.

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