pat's Recipe

Herbed Chicken with Grilled Red Peppers

Category: Poultry Grilled

3 garlic gloves
2 tsp coarsely chopped marjoram leaves
1 Tbsp extra virgin olive oil plus more for
drizzling
3/4 tsp coarse salt
freshly ground pepper
4 boneless, skinless chicken breast halves
(6 oz each)
3 small red bell peppers, stems, seeds and
ribs removed, cut lengthwise into qtrs
1 Tbsp plus i tsp sherry vinegar
3/4 lb small Yukon Gold potatoes

Preheat grill to med-high ( if using a charcoal grill, coals are ready when you can hold your hand 5 inches above grate for 3-4 seconds). Stir together 2 minced garlic cloves, the marjoram, 2 tsps oil and 1/2 tsp 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 temp about 15 minutes or overnight in the refrigerator.
Toss bell peppers with remaining garlic and 1 tsp. oil in a med bowl. Grill peppers, turning, until tender and blackened in places, about 15 minutes. Remove peppers from grill and return to the bowl. Add 1 Tbsp vinegar; toss to combine. Set aside.
Cover potatoes with 2 inches cold water in a med saucepan; bring to a boil. Reduce heat; simmer until just tender, 15-20 minutes. Drain; return to dry saucepan until ready to use.
Grill the chicken, turning halfway through, until browned and cooked through, about 10 minutes. Meanwhile, slice potatoes into 1/4 inch rounds; sprinkle with remaining 1/4 tsp salt. Remove chicken from grill and arrange on a serving platter with peppers and potatoes. Drizzle with remain 1 tsp vinegar and oil if desired. Garnish with marjoram sprigs; serve immediately.
serves 4