Grilled Lemon & Herb Chicken Skewers with Grilled Potatoes & Arugula Salad

It’s officially hot here in LA and that means that the oven is off and the grill is on! Chicken is a super easy and fast weeknight dinner – add grilled potatoes and I call that a meal!

One skewer and its a dicey mess, two and you have  grilling stability. Let marinate as long as possible.

 

Par boil your potatoes to cut down grilling time.

 

The beginnings of the garlic mustard vinaigrette.

 

Hot off the grill.

 

Fresh and satisfying.

 

So proud of those tomatoes which I just plucked off the vine tonight for my salad. I love growing things!

much love!
jess

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Grilled Lemon & Herb Chicken
Skewers with Grilled Potatoes & Arugula Salad

Chicken
8 chicken thighs
1 lemon, zested & juiced
1 sprig rosemary, leaves chopped
2 garlic cloves, roughly chopped
½ teaspoon Spanish (smoked) Paprika
Olive Oil
Salt & Pepper

Potatoes
8 medium red rose potatoes, halved
3 cloves garlic, crushed
3 bay leaves
2 tablespoons Old Bay
Olive oil
Salt & Pepper

Arugula Salad
4 cups arugula
1 cup cherry tomatoes, halved
2 tablespoons feta, crumbled
Salt & Pepper

Classic Garlic Mustard Vinaigrette
2 cloves garlic
3 teaspoons red wine vinegar
2 teaspoons dijon mustard
¼ cup olive oil
Salt & Pepper

At least 1 hour prior to grilling, submerge wooden skewers into water and let soak. Weave 2 skewers into each piece of chicken. Place on a sheet and cover with remaining chicken ingredients. Let sit for 30 minutes to marinate – can be done at least a day ahead.

Meanwhile, begin to prepare potatoes. Cut in half and boil in salted water with crushed garlic and bay leaves. Bring to a boil and cook until just done. Drain water and let sit.

For chicken and potatoes, heat grill on medium high heat; place chicken on grill and cook for 8 minutes on first side and then flip and cook for an additional 6 minutes on second side until done. Remove from grill and let rest for at least 10 minutes. Prior to turning chicken, add potatoes to the grill. Remove with chicken and let rest.

While chicken is grilling, add garlic cloves and salt to a mortar and pestle and crush until a paste forms. Add in red wine vinegar, mustard and olive oil and mix until well combined. Add pepper to taste. In a serving bowl, add in arugula, tomatoes and feta. Lightly pour vinaigrette and toss.

Serve immediately with chicken and potatoes.

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