Grilled Chicken and Potatoes with Tomato and Cucumber Salad

It's time for another Fine Cooking recipe! This one is super simple and it will really impress your friends. Especially if you're able to get some nice grill marks on the chicken! I don't have an outdoor grill, because I don't have a backyard, but this recipe can also be cooked using a grill pan on a stove. When using a grill pan the chicken and the potatoes will most likely have to be cooked separately (unless the grill pan is big enough). Everything is tossed in a lemon vinaigrette, which adds a nice brightness. This recipe serves 4.


Ingredients:

1 1/2 lbs 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 lemon zest, plus 3 tbsp fresh lemon juice (from 1 large lemon)
1 large clove garlic, mashed to a paste, with 1 tsp kosher salt
freshly ground black pepper
4 small boneless skinless chicken breasts
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, tarragon, chives, 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, 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 tbsp of the vinaigrette. Toss the chicken in a medium bowl with 3 tbsp 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 and 2 tbsp of the vinaigrette and salt and pepper to taste. Slice the chicken, arrange on dinner plates and drizzle with remaining vinaigrette. Serve with the potatoes and cucumber salad.

I love this recipe! It is a little bit of prep work, but it's well worth it once you taste the results. Like I said above, don't be discouraged if you don't have a grill; try it out on a grill pan!