Grill/Barbecue
Citrusy, Garlicky Grilled Chicken Breasts With Grilled Potatoes
- Prep time 5 hours 10 minutes
- Cook time 25 minutes
- Serves 4
Test Kitchen Notes
Inspired by mojo, a Cuban marinade and sauce, these grilled chicken breasts from Adrianna Guevara Adarme—the food blogger behind A Cozy Kitchen—are full of bright, citrusy flavors and pack a garlicky punch. Here, the chicken breasts are marinated in a blend of orange and lime juice and zest, 10 garlic cloves, dried oregano, olive oil, and a pinch of salt. An overnight marinade not only tenderizes the meat, allowing it to soak up all the flavors, but it also allows you to do most of the prep work ahead of time.
A hot grill is Adrianna’s go-to method for cooking the chicken breasts (you’ll get a lovely char and beautiful grill marks), but you could also use a cast-iron pan or stove-top grill pan. To go with the chicken, Adrianna recommends golden-crisp grilled potato slices. Her tip: Toss the slices in avocado oil to help lock in moisture as they grill and prevent them from sticking. A sprinkle of a simple spice blend (paprika, garlic powder, and onion powder) adds a bit of color to the potatoes, as well as seasoning. Serve them on a plate (or if you’re cooking for the whole family, a platter) and garnish with some flaky sea salt and microgreens for earthy freshness. As for what to sip alongside, Adrianna prefers a smooth red with this dish—Imagery Wine Collection’s Pinot Noir has bright notes of summer fruit, while their elegant Cabernet Sauvignon has silky tannins and layers of spice (ideal for a dinner party pairing).
If you happen to have any leftovers, Adrianna likes to repurpose the extra chicken for a bright, textural chicken salad tartine. Simply toss the chicken slices (shred them into smaller chunks if needed) with Dijon, mayo, and lime juice for zing, and pile them onto toasted sourdough bread with celery leaves, thinly sliced apples, and radishes. A flourish of pea sprouts and microgreens add a little herby flavor and make the whole thing look really beautiful and composed. Serve it with Imagery Wine Collection's Chardonnay—its light, floral notes, hints of citrus, and crisp acidity make the perfect complement.
This recipe is shared in partnership with Imagery Wine Collection. —The Editors
Ingredients
- For the grilled chicken breasts:
-
10
garlic cloves, peeled
-
1/2 cup
extra-virgin olive oil
-
1
navel orange, zested and juiced (about 1/4 cup orange juice)
-
3
limes, zested and juiced (about 1/4 cup lime juice)
-
1 tablespoon
kosher salt
-
1 tablespoon
dried oregano
-
3 pounds
bone-in, skin-on chicken breasts
-
1 tablespoon
neutral oil, for the grill
- For the grilled potatoes:
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4
medium-size potatoes, such as Yukon Golds
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1 tablespoon
avocado oil
-
Kosher salt, to taste
-
1 teaspoon
paprika
-
1/2 teaspoon
garlic powder
-
1/4 teaspoon
onion powder
-
Fresh microgreens, for serving
Directions
- For the grilled chicken breasts:
- In a food processor, combine the garlic cloves and olive oil. Pulse until the garlic cloves are pureed and combined with the olive oil. Add in the orange juice and zest, lime juice and zest, kosher salt, and oregano. Puree once more until thoroughly combined. It will taste almost too salty, but don't worry, this will help season the chicken.
- Add the chicken to a resealable zip-top bag or large bowl and pour the marinade over it. Give it a mix, making sure all the pieces are completely coated in the marinade. Transfer to the fridge to marinate overnight, or at least 4 hours.
- When you’re ready to prepare the chicken, remove it from the fridge and allow it to come to room temperature, about 1 hour.
- Prep your grill for about 10 minutes by heating it over medium heat. Brush the grates with a bit of neutral oil. Add the chicken, skin-side down, and cover with the lid; cook for about 10 minutes. This will vary depending on your grill—they always have hot spots, so just be sure to check your chicken periodically and move it to a hotter or cooler place, if needed.
- Flip and cook the chicken on the opposite side with the lid covered for an additional 15 minutes, checking on it every so often. When it’s done, the chicken should be golden brown on both sides and a meat thermometer should read at least 165°F (I usually take it a bit over, to 175°F) when inserted into the thickest part of the breasts.
- Let the grilled chicken breasts rest on a cutting board for about 5 minutes, then slice and serve.
- For the grilled potatoes:
- Clean the potatoes and slice them into ½-inch-thick rounds.
- Toss the potato slices with the avocado oil and a few pinches of kosher salt.
- Place them on your heated grill over medium heat. Cook on each side for about 5 to 6 minutes, until golden brown. You may need to play around with the placement of the potatoes depending on the hot spots of your grill.
- Sprinkle with the paprika, garlic powder, and onion powder, and serve warm on a platter with fresh microgreens, for garnish.
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