Since it’s finally fall, it’s now time to grill in Texas! Unlike other places, we mostly abandon grilling (or any outdoor activity, for that matter!) during the hot summer months. So, once the temperatures finally drop a bit (with highs only in the 80s F), then we get back to grilling and outdoor activities!
This is a recipe I’ve been making for a few years now. It seems so simple (and it is), but I think it really benefits from the splash of sherry vinegar and the fresh marjoram. It really kicks it up a notch!
Herbed Chicken with Grilled Red Peppers and Potatoes
From Martha Stewart Living, Aug 2005 (slightly adapted)
3 cloves garlic, minced
2 teaspoons coarsely chopped fresh marjoram leaves, plus small sprigs for garnish
4 teaspoons extra-virgin olive oil
3/4 teaspoon coarse salt
Freshly ground pepper
4 boneless, skinless chicken breast halves (about 6 ounces each)
3 small red bell peppers (5 to 6 ounces each), stems, seeds, and ribs removed, cut lengthwise into quarters
1 tablespoon plus 1 teaspoon sherry vinegar
3/4 pound small Yukon Gold potatoes
1. Preheat grill to medium-high (if using a charcoal grill, coals are ready when you can hold your hand 5 inches above grate for just 3 to 4 seconds). Stir together 2 minced garlic cloves, the marjoram, 2 teaspoons oil, and 1/2 teaspoon salt in a small bowl; season with pepper. Place chicken in a shallow dish, and coat both sides with garlic mixture. Let stand at room temperature about 15 minutes, or up to overnight in the refrigerator.
2. Toss bell peppers with remaining garlic and 1 teaspoon oil in a medium bowl. Grill peppers, turning, until tender and blackened in places, about 15 minutes. Remove peppers from grill, and return to the bowl. Add 1 tablespoon vinegar; toss to combine. Set aside.
3. Cover potatoes with 2 inches cold water in a medium saucepan; bring to a boil. Reduce heat; simmer until just tender, 15 to 20 minutes. Drain; return to dry saucepan until ready to use.
4. Grill the chicken, turning halfway through, until browned and cooked through, about 10 minutes. Meanwhile, slice potatoes into 1/4-inch-thick rounds; sprinkle with remaining 1/4 teaspoon salt. Drizzle potatoes with remaining 1 teaspoon vinegar and oil. Remove chicken from grill, and arrange on a serving platter with peppers and potatoes. Garnish with marjoram sprigs; serve immediately.
Total Fat: 6.0 g
Cholesterol: 64.0 mg
Sodium: 295.6 mg
Total Carbs: 24.7 g
Dietary Fiber: 4.0 g
Protein: 29.3 g