Grilled Chicken and Potatoes with Tomato and Cucumber Salad

Grilled Chicken and Potatoes with Tomato and Cucumber Salad
Photo by Scott Phillips


  • ¼ cup coarsely chopped fresh mixed herbs, such as basil, cilantro, chives, tarragon, parsley, and mint (use at least 3)
  • 1 large clove garlic, mashed to a paste with ½ tsp. kosher salt
  • 4 small boneless, skinless chicken breast halves (about 1-½ lb.)
  • ½ large seedless cucumber, peeled in stripes, seed core removed, cut into ½-inch pieces
  • Kosher salt
  • 2 anchovy fillets, rinsed and minced
  • 2/3 cup extra-virgin olive oil
  • + 4 more ingredients
    • Freshly ground black pepper
    • 1 pint cherry tomatoes, halved
    • 1-½ lb. baby potatoes, scrubbed, halved or quartered if larger than 1-½ inches
    • 1-¼ tsp. finely grated zest, plus 3 Tbs. fresh lemon juice (from 1 large lemon)

Prepare a medium-high gas or charcoal grill fire. Put the potatoes in a 3-quart saucepan of well-salted water. Boil over high heat until nearly cooked through but still a little firm, about 5 minutes. Shake the oil, lemon zest and juice, anchovies, garlic paste, 1/2 tsp. salt, and 1/4 tsp. pepp...

View full recipe at Fine Cooking


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