Ever look at your chicken breast and wonder hmmmm how can I change this up? How can I use the grill to cook most of the dinner? Tonight’s post is the answer to that question. I had just that problem tonight but with a few things in the kitchen made a pretty damn good dinner if I do say so myself. As many of you know I love sauces and to keep with the theme this week another sauce is included.

Let’s cook!

Grilled Chicken and Grilled Potatoes with Roasted Garlic-Oregano Sauce

5 yellow potatoes, clean the outside to remove dirt

4 boneless/skinless chicken breast

7 cloves garlic

1/4 cup white wine vinegar

2 tablespoons fresh oregano leaves

2 tablespoons fresh parsley leaves

1 tablespoon honey

1 cup olive oil

1/2 teaspoon red pepper flakes

salt and pepper

Place the potatoes in a pot of hot water with 1 tablespoon of salt. Bring to a boil over high heat. While the potatoes are cooking, time to make the sauce. Roast garlic in a saute pan.

Remove the oregano and parsley from the stems.

Combine garlic, vinegar, oregano, parsley, honey and salt in a blender.

Blend until smooth. With the motor running, slowly add 3/4 cup olive oil and process until emulsified.

Pour the sauce into a bowl and stir in red pepper flakes.

Pre-heat grill on medium heat. Brush the chicken with olive oil and season with salt and pepper.

Do not cook the potatoes all the way through because you will continue to cook them on the grill. I allowed the potatoes to boil for about 15 minutes. Drain well and let cool enough to handle.

While the potatoes are cooling time to start grilling the chicken.

Let the chicken cook for 7 minutes before turning. This is when I go inside (cool off) and slice the potatoes in half. Add the potatoes to a bowl, coat with olive oil and season with salt and pepper.

Turn the chicken over and continue grilling until just cooked through, another 5 – 6 minutes. A few minutes before the chicken has finished cooking, place the potatoes on the grill, cut-side down and cook for about 2-3 minutes.

Turn over and continue grilling about another minute. Remove the chicken and potatoes to a platter.

Plate with potatoes and chicken. While the chicken and potatoes are still hot drizzle with the gralic-oregano sauce (Jen made snap peas as the veggie side).

Here is the close-up:

So there you have another way to grill up that breast of chicken!

As mentioned in my post from Friday, here are a few pictures from our dinner with our friends Devin and Brooke.

The biggest ribeye which I bought at Whole Foods:

Here is the steaks resting in my special 24 hour marinade method (notice the size of the guys steaks to the right compared to the ladies on the left).

Here is a picture of just the guy steaks from the grill:

And here is a picture of our guests:

They helped me with Jen’s party and I owe them both big time! Thanks again you two!

Happy Cooking!