Name: grilled chicken dinner
Ingredients: 3 large boneless chicken breasts ((1 3/4 to 2 pounds)); 5 or 6 medium red-skinned potatoes ((approx. 1 3/4 pounds)); 1 pound asparagus, trimmed; curly lettuce or greens, for garnish; 1 or 2 heirloom tomatoes, for garnish; 1/4 cup fresh lemon juice; 1/2 teaspoon crushed red pepper; 1/2 teaspoon coarse kosher salt; 1/2 teaspoon freshly ground black pepper; 1 tablespoon lemon zest plus extra for garnish ((from 2 medium lemons)); 3 cloves of garlic, minced; 1/4 cup chopped fresh parsley plus extra for garnish; 1/4 cup chopped fresh basil & dill, mixed; 1 tablespoon red wine vinegar; 2 teaspoons sugar; 1/2 cup extra virgin olive oil

You’re thinking it’s time to invite your friends over to the house for dinner. You want to create a casual setting.

Nothing fancy. No last minute cooking. The entire meal presented on one platter. This might just be the one for you.

The combination of chicken, potatoes and asparagus is basic.

What kicks it up a notch or three is the lemon herb marinade. So full of flavor. And the marinade is used on all. No playing favorites here.

Early in the day, parboil the potatoes so that they will cook quickly on the grill later.
No need to peel or chop them. Just as they are.
Choose potatoes that are uniform in size so the cooking process is streamlined.
Plus they will be more attractive on your platter.

Time to make the marinade.

This marinade recipe is one that I’ve used from Epicurious …although I’ve switched it up quite a bit here.

Because of the addition of fresh herbs, this marinade should be used within an hour or two of preparation. That allows the freshness to shine through.

Generously coat everything with the flavorful marinade.
Using a basting brush will guarantee that you cover every area using all of the garlic and herbs.
Allow about thirty minutes before grilling for maximum flavor absorption.

Start the grilling process with the potatoes.
Spread them directly on the preheated grill in a single layer.
When you have distinct grill marks on both sides, transfer them to a sheet pan.
Continue grilling with the chicken and asparagus.
All grilled food will be placed on a large sheet pan.
Cover loosely with foil.
Reheat just before serving for about fifteen minutes in a 300°F oven.

Choose your serving platter.
Make certain it is large enough to hold it all.
Line the platter with some fresh curly edged lettuce or greens.
Including this step will guarantee a lovely and inviting presentation of your delicious meal.
Start your meal with a salad or appetizer.
While your guests are finishing up on that course, arrange the grilled food artfully on the platter.
Add some fresh sliced tomato and sprinkle with additional parley and lemon zest.

Now, get ready for the compliments.

grilled chicken dinner

Servings 4 people

Ingredients

3 large boneless chicken breasts (1 3/4 to 2 pounds)
5 or 6 medium red-skinned potatoes (approx. 1 3/4 pounds)
1 pound asparagus, trimmed
curly lettuce or greens, for garnish
1 or 2 heirloom tomatoes, for garnish

LEMON HERB MARINADE

1/4 cup fresh lemon juice
1/2 teaspoon crushed red pepper
1/2 teaspoon coarse kosher salt
1/2 teaspoon freshly ground black pepper
1 tablespoon lemon zest plus extra for garnish (from 2 medium lemons)
3 cloves of garlic, minced
1/4 cup chopped fresh parsley plus extra for garnish
1/4 cup chopped fresh basil & dill, mixed
1 tablespoon red wine vinegar
2 teaspoons sugar
1/2 cup extra virgin olive oil

Instructions

Place potatoes in pot with salted water, to cover. Bring to a boil and simmer for 12 to 15 minutes. Check the potatoes often with a fork. When they are soft on the outside, but still slightly undercooked in the middle, they are parboiled. Drain and run under some cold water to stop the cooking process; drain again. Let cool completely.
Prepare the marinade. Combine the lemon juice, pepper flakes, salt and pepper in a nonreactive (glass, ceramic or stainless steel) bowl and whisk until the salt crystals are dissolved.
Add the lemon zest, garlic, fresh herbs, vinegar and sugar. Whisk in the olive oil until incorporated. Use within two hours for maximum freshness.
Carefully slice cooled potatoes into discs measuring at least 3/8" to 1/2" in thickness. With a basting brush, coat all sides of potatoes, asparagus and chicken. Coat the chicken last to avoid cross contamination. Allow to marinade for thirty minutes.
Preheat gas grill to medium high heat.
Place potatoes directly on preheated grill in a single layer. Once you achieve distinct grill marks on both sides, 2 to 3 minutes per side, transfer them to a sheet pan. Continue grilling with the chicken and asparagus. Depending on the thickness of the asparagus, it should be done within 3 to 4 minutes.
Chicken breasts will take about 5-6 minutes per side, depending on thickness. Be sure to check the chicken breast to be certain it is completely cooked. If using a meat thermometer, insert the tip into the thickest part of the breast and when the internal temperature reaches 165°F, remove it from the grill. The other option is to cut into the breast and take a peak — the meat should be white, without a rubbery texture, and the juices should run clear.
All grilled food will be placed on a large sheet pan. Cover loosely with foil. Reheat just before serving for about fifteen minutes in a 300°F oven.
Place grilled food on lettuce lined platter. Add sliced fresh tomatoes. Sprinkle with lemon zest and fresh chopped parsley for garnish.

Disclosure: Please note that some of the links above may be affiliate links, and at no additional cost to you, I will earn a small commission if you decide to make a purchase after clicking through the link. I have personally experienced all of these products, and I recommend them because I have found them to be of superior quality. We appreciate your support.

dinner