COTTAGE GROVE HOUSE

Light the charcoal, and in the time it takes for the coals to be glowing hot you have a “one grill” dinner ready to cook.  I always love “one pot” meals and here we have applied the same concept to the grill.

One big plate for the center of the table, a glass of vinho verde (or ice tea for the young one) and you are set for a balmy summer evening dinner.

This garlic-marinated chicken cutlet with grilled potatoes recipe is slightly adapted from Everyday Food – Great Food Fast.  If you are unable to purchase pre-cut chicken cutlets you may slice your own.  Place one hand flat on top of a chicken breast and, holding your knife parallel to the cutting board, slice it horizontally from the thick end to the thin end into 1/4-inch-thick cutlets. It’s OK if not every slice runs the length of the breast.

I n g r e d i e n t s

• 1-1/2 pounds baby red new potatoes, halved or quartered if large
• 3 tablespoons olive oil
• 3 garlic cloves, minced
• 2 tablespoons white wine vinegar
• 2 tablespoons fresh thyme leaves, chopped
• coarse sea salt & fresh ground pepper
• 1-1/2 pounds chicken cutlets (about 6)
• 1 pound asparagus, trimmed

Light your briquets.  Fold a four foot long sheet of aluminum foil in half to make a double-layer sheet.  Place the potatoes on the double layer and drizzle with a tablespoon of olive oil and a sprinkling of salt.  Form a packet, folding the foil over the potatoes and crimping the edges to seal.  Place on the grill and cook, turning over once, until the potatoes are tender, about 25 minutes.  Remove from heat.  Leave the potatoes wrapped in foil to keep warm.

While your potatoes are cooking make the marinade: In a large baking dish, whisk together 1 tablespoon of olive oil, minced garlic, vinegar, thyme, 1/2 teaspoon salt, and 1/4 teaspoon pepper.  Add the chicken; turn several times to coat.  Let marinate at room temperature for 10 minutes while potatoes are cooking.

In a large bowl, toss the asparagus with a tablespoon olive oil.  Season with salt & pepper.  Working in batches if necessary, grill the asparagus, turning occasionally until lightly browned and tender, 4 to 8 minutes, depending on the thickness of the spears.  Set aside.

Lift the chicken from the marinade and grill until browned and cooked through, 2 to 4 minutes per side.  Remove from the grill.  Cover the chicken with foil to keep warm.

Serve this grilled dinner family style on a big platter and let everyone help themselves.