Grilled Chicken and Potatoes with Tomato and Cucumber Salad
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
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.
Serve some crusty Grilled Garlic Bread
alongside this flavorful dish.
nutrition information (per serving):
photo: Scott Phillips
From Fine Cooking 111
, pp. 75
May 5, 2011