Marinated Grilled Chicken Recipe with Roasted Potatoes

One easy recipe I love to make in the summer is Marinated Grilled Chicken Recipe with Roasted Potatoes.  It’s always delicious, and man do I love a little char on my chicken!  All the delicious flavors from the marinade in the chicken get to caramelize on the grill and form a delicious skin on the chicken, it’s to die for!  I don’t have any time for boring flavors and this Marinated Grilled Chicken Recipe with Roasted Potatoes has none of that!  The chicken has a simple marinade consisting of apple cider and apple cider vinegar.  I would definitely recommend letting this marinate overnight and grilling the next day, but if you don’t have that kind of time you have to at least give it 1 to 2 hours!  You can also throw in some herbs if you want to kick this up a bit, up to you.

For the potatoes you have to par boil them before grilling them.  I can tell you from first hand experience that trying to a cook a potato that is raw on the grill takes forever and increases your changes of really burning them.  So, with that being said I suggest you parboil them for about 8 to 10 minutes and then toss them quickly in a little olive oil, salt and pepper and place them on the grill.  They will char up beautifully and only take about another 10 to 12 minutes to cook.  To add even more flavor to the potatoes I grilled up some onions, mushrooms and bacon to be added together.  The flavor combo in this Marinated Grilled Chicken Recipe with Roasted Potatoes is insane and a MUST MAKE once you can get to your grills.  There is also a really easy salad tucked in this recipe for ya!  If you love chicken then you have to try this Horseradish Fried Chicken and Waffles with Maple Butter Recipe!

Cucumber and Tomato Salad, Greek Salad, Grilled Chicken, Grilled Potato Hash, Grilled Potatoes, Italian Salad, Potatoes and Bacon, Roasted Mushrooms Potato and Bacon

Marinated Grilled Chicken Recipe with Roasted Potatoes
 
Be sure to make this Marinated Grilled Chicken Recipe with Roasted Potatoes that is loaded with flavor!
Ingredients
For the Chicken:
  • 1 cup of apple cider
  • ¼ cup of cider vinegar
  • ¼ cup of olive oil
  • 2 chicken thighs
  • 2 chicken legs
  • Kosher salt and fresh cracked pepper to taste
For the Potatoes:
  • 12 to 14 yukon potatoes cut in half
  • 25 peeled pearl onions
  • 10 baby portobello mushrooms cut in half
  • 3 tablespoons of olive oil
  • 8 strips of thick cut bacon
  • 3 tablespoons of finely minced fresh thyme
  • Kosher salt and fresh cracked pepper to taste
For the Salad:
  • 1 pint of cherry tomatoes cut in half
  • 1 cucumber cut into ½ moons
  • ½ thinly sliced red onion
  • ¼ cup of red wine vinegar
  • ¼ cup of olive oil
  • 3 tablespoons of finely minced fresh oregano
  • 1 ounce of Feta cheese
  • Kosher salt and fresh cracked pepper to taste
Instructions
  1. Chicken: In a bowl whisk together apple cider, vinegar, olive oil and submerge the chicken into the mixture. Marinate in the refrigerator for 25 minutes. Once marinated remove from the liquid and season all sides with salt and pepper and place on a hot grill (450* to 550°) for 15 to 20 minutes or until caramelized and cooked through. Once cooked, remove from the grill and keep warm.
  2. Potatoes: In a bowl toss together potatoes, onions, mushrooms, olive oil, salt and pepper until every thing is completely coated. Place the mixture on a hot grill or in a perforated pan on the grill and cook for 15 to 20 minutes or until caramelized and cooked through.
  3. When the vegetables are ½ way through the grilling/cooking process lay down the strips of bacon evenly on the grill and cook until cooked through and crispy.
  4. After the bacon and and vegetables are cooked through, remove them from the heat. Add the vegetables to a bowl along with the fresh thyme, salt and pepper. Chop up the bacon and add it to the mixture as well. Keep warm.
  5. Salad: In a large bowl, toss together tomatoes, cucumbers, onions, vinegar, olive oil, oregano, salt and pepper until completely combined.
  6. To Serve: On a large platter, place the chicken alongside the potato, bacon, mushroom mixture. On the same platter or a different plate, lay down the salad.

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