↞ recipe box start page
Category: Poultry Grilled
Prep Time: Cook Time: Total Time:
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
view more member recipes
Herbed Chicken with Grilled Red Peppers
view my recipes
print
save
Category: Poultry Grilled
Prep Time: Cook Time: Total Time:
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
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
recipe comments
related member recipes
Herbed Chicken With Grilled Red Peppers
by sgre52160
3 garlic gloves 2 tsp coarsely chopped marjarom leaves 1 Tbsp extra virgin olive oil plus more for drizzling 3/4 tsp coarse salt freshly ground pepper 4 boneless, skinless chicken breast h
by sgre52160
3 garlic gloves 2 tsp coarsely chopped marjarom leaves 1 Tbsp extra virgin olive oil plus more for drizzling 3/4 tsp coarse salt freshly ground pepper 4 boneless, skinless chicken breast h
Citrus Herbed Grilled Chicken
by sgre52160
4 boneless skinless chicken breasts 3 tbsp olive oil 4 tsp white balsamic vinegar 1 tbsp white grape juice concentrate 2 tsp herbes de provence and citrus grill seasoning 1 lemon, juice and zest
by sgre52160
4 boneless skinless chicken breasts 3 tbsp olive oil 4 tsp white balsamic vinegar 1 tbsp white grape juice concentrate 2 tsp herbes de provence and citrus grill seasoning 1 lemon, juice and zest
Orange Glazed Herbed Grilled Chicken
by sgre52160
4 broiler-fryer chicken quarters 2 cloves garlic, minced 1 tsp grated orange peel 1 tsp salt 1/2 tsp thyme, rosemary and pepper 1/2 cup orange juice 2 tbsp vinegar 1 tbsp Worcestershire sauce
by sgre52160
4 broiler-fryer chicken quarters 2 cloves garlic, minced 1 tsp grated orange peel 1 tsp salt 1/2 tsp thyme, rosemary and pepper 1/2 cup orange juice 2 tbsp vinegar 1 tbsp Worcestershire sauce
Copycat La Fogata Grilled Peppers And Chicken
by kathiecooks
Juice of 1 lime 1 chicken breast (single) Garlic salt to taste Pepper to taste Oil 2 large poblano chiles 2 ounces Monterey jack or mild Texas goat cheese, cut into small pieces Chicken st
by kathiecooks
Juice of 1 lime 1 chicken breast (single) Garlic salt to taste Pepper to taste Oil 2 large poblano chiles 2 ounces Monterey jack or mild Texas goat cheese, cut into small pieces Chicken st
Grilled Salmon With Herbed Butter Sauce
by sgre52160
(5 to 6 pound) whole salmon 2 to 3 tablespoons olive oil Salt and freshly ground black pepper Herbed Butter Sauce, recipe follows Preheat oven to 375 degrees F. Preheat a grill to high heat.
by sgre52160
(5 to 6 pound) whole salmon 2 to 3 tablespoons olive oil Salt and freshly ground black pepper Herbed Butter Sauce, recipe follows Preheat oven to 375 degrees F. Preheat a grill to high heat.
view more member recipes