This recipe comes from the March 2013 edition of Fine Cooking magazine. The combination of olive oil, lemon, anchovy and garlic is one of my favorite marinades for any kind of grilling. If you have a little time, you can use the vinaigrette to marinate the chicken for up to 4 hours before grilling. Delicious.
Ingredients:
1-1/2 pounds baby potatoes, scrubbed, halved or quartered if larger than 1-1/2 inches Kosher salt 2/3 cup extra-virgin olive oil 1-1/4 teaspoons finely grated zest, plus 3 tablespoons fresh lemon juice (from 1 large lemon) 2 anchovy fillets, rinsed and minced 1 large clove garlic, mashed to a paste with 1/2 tsp. kosher salt Freshly ground black pepper 4 small boneless, skinless chicken breast halves (about 1-1/2 lb.) 2 cups chopped tomatoes (1-inch pieces) 1/4 cup coarsely chopped fresh mixed herbs, such as basil, cilantro, chives, tarragon, parsley, and mint (use at least 3)
Preparation:
Put the potatoes in a 3-quart saucepan of well-salted water. Boil over high heat until nearly cooked through but still a little firm, about 5 minutes.
Make a vinaigrette by combining the oil, lemon zest and juice, anchovies, garlic paste, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a jar with a lid. Shake well.
Drain the potatoes, transfer to a large bowl, and toss with 3 tablespoons vinaigrette. Toss the chicken in a medium bowl with 3 tablespoons vinaigrette, 1/2 teaspoon salt, and 1/8 teaspoon pepper. Arrange the chicken on one side of the grill grate. Put a large piece of foil on the other side of the grill and transfer the potatoes to the foil with a slotted spoon. Cover the grill and cook, turning the chicken and potatoes after about 5 minutes, until the chicken is just cooked through and the potatoes are browned, 10 to 12 minutes total. Let the chicken rest 5 minutes before slicing.
Meanwhile, in a medium bowl, combine the tomatoes, herbs, 2 tablespoons vinaigrette, and salt and pepper to taste. Slice the chicken, arrange on dinner plates, and drizzle with the remaining vinaigrette. Serve with the potatoes and the tomato salad.