Grilled Chicken and Potatoes with Tomato and Cucumber Salad

By khojnicki

Ingredients

• 1 1/2 lb baby potatoes, quartered
• Kosher salt
• 2/3 c EVOO
• 1 1/4 tsp grated lemon zest plus juice
• 2 anchovy fillets
• 1 large garlic clove, mashed to paste
• Ground black pepper
• 4 small boneless, skinless chicken breasts
• 1/2 large seedless cucumber, peeled, seeded and cut into 1/2" pieces
• 1 pint cherry tomatoes, halved
• 1/4 c coarsely chopped fresh mixed herbs

Preparation

Step 1

Prepare a medium high gas grill fire.

Put the potatoes in a 3 qt saucepan of well salted water. Boil over high heat until cooked through but still a little firm, about 5 mins.

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 tbsp of the vinaigrette. Toss the chicken in a medium bowl and 3 tbsp of the vinaigrette, 1/2 tsp salt and 1/4 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. Cover the grill and cook about 5 minutes, turning. Continue to cook until potatoes are brown and chicken is cooked through.

In a medium bowl, combine the cucumber, tomatoes, herbs, 2 tbsp of vinaigrette and salt and pepper to taste. Slice the chicken, arrange on plates and drizzle with remaining vinaigrette.