Grilled Chicken with Creamy Potato Salad |
Grilling chickens on the barbecue is an art. Here is the perfect way to grill them. Serves 4 to 6.
Ingredients
Grilled Chicken:
- 1 tablespoon (15 mL) Dijon mustard
- 1 tablespoon (15 mL) rosemary
- 2 teaspoons (10 mL) thyme
- 1 teaspoon (5 mL) chopped garlic
- 2 tablespoons (30 mL) olive oil
- 1, 4-pound (2 kg) chicken, butterflied
- Salt
- Freshly ground pepper
Creamy Potato Salad:
Dressing
- ¼ cup (60 mL)cider vinegar
- 1 teaspoon (5 mL) Dijon mustard
- 1 teaspoon (5 mL) prepared horse radish
- 1 teaspoon (5 mL)honey
- 1/2 cup (120 mL) olive oil
- Salt
- Freshly ground pepper
Potatoes
- 1 pound (500 g) mini red potatoes, cut in half
- 1 pound (500 g) mini white potatoes, cut in half
- 8 ounces (250 g) blue fingerling potatoes, cut in half
Garnish
- 1 cup (250 mL) chopped green onions
- 1/4 cup (50 mL) chopped chervil or dill
- 2 tablespoons (30 mL)chopped basil
Directions
Chicken:
1. Combine mustard, rosemary, thyme and garlic in a small bowl. Slowly whisk in oil until emulsified. Rub over both sides of chicken and under skin. Marinate for 1 hour or overnight in the refrigerator.
2. Preheat grill to medium. Turn off one burner.
3. Season chicken with salt and pepper and place, bone-side down, on turned-off side of grill and grill for 25 minutes. Turn, reduce heat to low, and grill for 10 to 15 minutes longer, or until juices run clear. Serve with Creamy Herbed Potato Salad.
Creamy Potato Salad:
1. Combine cider vinegar, mustard, horseradish and honey in a bowl. Whisk in olive oil using an immersion blender or by hand until mixture is emulsified and looks creamy. Season with salt and pepper to taste.
2. Place potatoes in a pot of cold salted water. Bring to a boil. Boil, uncovered, for 8 to 10 minutes depending on size or until just cooked through.
3. Drain and toss immediately with enough salad dressing to coat. Scatter with green onions and herbs and season with salt and pepper. Serve warm or cold.
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