My F&W
quick save (...)

Grilled Chicken with Lemon-Herb Sauce

  • SERVINGS: 6
  1. 1 1/3 cups olive oil
  2. 1/3 cup red wine vinegar
  3. 3 garlic cloves, smashed
  4. Grated zest of 1 lemon
  5. 1 tablespoon crushed red pepper
  6. Six 7-ounce skinless boneless chicken breast halves, scored in a crosshatch pattern
  7. 2 tablespoons oregano leaves
  8. 2 tablespoons thyme leaves
  9. Kosher salt
  10. 1/3 cup fresh lemon juice
  11. Freshly ground pepper
  12. 4 large Idaho potatoes, peeled and cut into 1-inch dice
  13. 1 medium onion, coarsely chopped
  14. 2 medium tomatoes, chopped
  1. In a bowl, combine 1/2 cup of the oil with the vinegar, garlic, lemon zest and crushed red pepper. Add the chicken breasts and turn to coat evenly. Refrigerate for 1 hour, turning the breasts.
  2. In a mortar, crush the oregano, thyme and 1/2 teaspoon of salt. Stir in the lemon juice and 1/3 cup of the olive oil and season with salt and pepper.
  3. In a large cast-iron skillet, heat the remaining 1/2 cup of oil until shimmering. Add the potatoes in an even layer and cook over moderate heat until browned on the bottom, about 15 minutes; lower the heat halfway through cooking. Stir the potatoes and cook until browned all over, about 10 minutes longer. Add the onion and cook over moderate heat, stirring, until beginning to brown. Season with salt and pepper.
  4. Light a grill or heat a grill pan. Remove the chicken breasts from the marinade and season with salt and pepper. Grill the chicken over a moderately hot fire until charred and cooked through, about 5 minutes per side. Transfer to a platter.
  5. Warm the potatoes over high heat, stirring, until sizzling. Add the tomatoes and cook, stirring, for 1 minute. Spoon the herb sauce over the chicken and serve at once with the potatoes.
You Might Also Like

Ratings

Average Rating

(0)

Comments

Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    advertisement
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.
    American Express Publishing ("AEP") may use your email address to send you account updates and offers that may interest you. To learn more about the ways we may use your email address and about your privacy choices, read the AEP Privacy Statement.
    How we use your email address
    advertisement
    Congratulations to Nicholas Elmi, winner of Top Chef: New Orleans, the 11th season of Bravo's Emmy-Award winning, hit reality series.

    Already looking forward to next year (June 19-21, 2015)? Relive your favorite moments from the culinary world's most sensational weekend in the Rocky Mountains.