SERVES 4
TOTAL TIME: 45 minutes
Small red potatoes, measuring 1 to 2 inches in diameter, work best in this recipe. Flare-ups can occur when grilling this chicken on charcoal; if this happens, simply slide the chicken to the cooler side of the grill and mist the fire with water from a spray bottle. You will need four 12-inch metal skewers for this recipe.
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1 |
pound small red potatoes, halved |
|
1 |
tablespoon plus ¾ cup extra-virgin olive oil |
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Salt and pepper |
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|
1 |
tablespoon grated lemon zest plus 3 tablespoons juice |
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3 |
garlic cloves, minced |
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4 |
(12-ounce) bone-in split chicken breasts, trimmed and halved crosswise |
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1 |
tablespoon Dijon mustard |
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¼ |
cup minced fresh chives |
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4 |
ounces (4 cups) baby arugula |
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¼ |
cup pitted kalamata olives, chopped |
1. Toss potatoes with 1 tablespoon oil in bowl and season with salt and pepper. Cover and microwave until softened, 6 to 8 minutes, stirring halfway through cooking. Drain potatoes well, then thread, cut side down, onto four 12-inch metal skewers.
2. Meanwhile, whisk remaining ¾ cup oil, lemon zest, garlic, ½ teaspoon salt, and ¼ teaspoon pepper together in large bowl. Measure 2 tablespoons of marinade into medium bowl, add chicken, and toss to coat. Whisk lemon juice, mustard, and chives into remaining marinade; set aside for salad.
3A. FOR A CHARCOAL GRILL: Open bottom vent completely. Light large chimney starter filled with charcoal briquettes (6 quarts). When top coals are partially covered with ash, pour evenly over half of grill. Set cooking grate in place, cover, and open lid vent completely. Heat grill until hot, about 5 minutes.
3B. FOR A GAS GRILL: Turn all burners to high, cover, and heat grill until hot, about 15 minutes. Leave primary burner on high and turn off other burner(s). (Adjust primary burner as needed to maintain grill temperature around 350 degrees.)
4. Clean and oil cooking grate. Place chicken, skin side down, on hotter side of grill and cook until lightly browned on both sides, about 2½ minutes per side.
5. Slide chicken to cooler side of grill, with thicker ends facing hotter side of grill. Cover and cook, turning as needed, until well browned on both sides and chicken registers 160 degrees, about 15 minutes. Transfer chicken to platter; tent loosely with aluminum foil and let rest while finishing potatoes.
6. As chicken finishes cooking, place potatoes, cut side down, on hotter side of grill. Cook until tender and browned on both sides, 2 to 4 minutes per side; transfer potatoes to platter.
7. Drizzle chicken with ½ cup of dressing. Slide potatoes off skewers into bowl of remaining dressing, add arugula and olives, and toss to coat; season with salt and pepper to taste. Serve.