A lemony vinaigrette gives bright flavor to grilled chicken breasts, potatoes, and a summery cucumber-tomato salad with fresh herbs.
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):
sat fat g
Photo: Scott Phillips