HERBED CHICKEN W/GRILLED RED PEPPERS

HERBED CHICKEN W/GRILLED RED PEPPERS image

Categories Chicken

Yield 4 Servings

Number Of Ingredients 9

2 garlic cloves, minced
2 tsp coarsely chopped fresh 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
3 small red bell peppers, stems seeds and ribs removed, cut lengthwise into quarters
1 tbsp plus 1 tsp sherry vinegar
3/4 pound small Yukon Gold potatoes

Steps:

Preheat grill to medium-high. Stir together 2 minced garlic cloves, the marjoram, 2 teaspoons oil and 1/2 teaspoon 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 temperature about 15 minutes or up to overnight in the refrigerator. Toss bell peppers with remaining garlic and 1 teaspoon oil in a medium bowl. Grill peppers, turing until tender and blackened in places, about 15 minutes. Remove peppers from grill, and return to the bowl. Add 1 tablespoon vinegar; toss to combine. Set aside. Cover potatoes with 2 inches cold water in a medium saucepan; bring to a boil. Reduce heat; simmer until just tender, 15 to 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 thick rounds; sprinkle with remaining 1/4 teaspoon salt. Remove chicken from grill, and arrange on a serving platter with peppers and potatoes. Drizzle with remaining 1 teaspoon vinegar and oil, if desired. Garnish with marjoram sprigs, serve immediately.