|
Ingredients
***Chicken***
***Potatoes***
- 1 lb. redskin potatoes, (each approx. 1-2 inches in diameter), washed and quartered
- 1/3 teaspoon black pepper, freshly ground
- 2 1/4 tablespoon olive oil, extra virgin
- 2 teaspoon fresh rosemary, minced
- 1/2 tsp salt, kosher
Directions
Chicken:
In a large bowl, combine mayonnaise, honey, mustard, salt, and pepper. Mix thoroughly until marinade is smooth and creamy. Pour marinade into large zip-lock bag, reserving ½ cup. Add chicken to bag and coat all pieces evenly. Let marinate for at least 2 hours. Overnight marinating is recommended. After marinated, remove chicken from bag and discard remainder of marinade. Place chicken breasts on grill over medium to high heat and grill 6-10 minutes on each side, or until brown. Before removing the chicken from grill, brush with remainder of marinade. Grill an additional 1-2 minutes. Serve with potatoes.
Potatoes:
In large bowl, combine and stir all ingredients. Mix well until potatoes are evenly coated. Grill potatoes over medium heat for 15 minutes or until lightly browned on all sides and center is tender. Be sure to turn potatoes occasionally to avoid crisp or burnt edges. Serve while warm.
|
