Grilled Chicken Breasts and Yukon Gold Potatoes

Grilling is just like any other cooking process, it can be simple or complicated and the possibilities are endless.  Today's recipes are on the simple side, even though you need a little lead time for preparation. Unless you're going for burgers and dogs, and really aren't most of us sick of these things by now, good grilling takes some up front time.  It doesn't have to be a Herculean effort, but take the time you need to get flavors infused into your food. Get this recipe started about an hour or two before you are ready to grill.  At that point most of work will be done and you can relax with and have a beer with your friends while you are cooking.

Don't have garlic scapes? Use garlic cloves (half as much) or scallions (twice as much).  Use any herbs you have on hand.

Grilled Chicken Breasts

chicken breasts, flattened

2 garlic scapes, chopped

Several sprigs of marjoram, chopped

Several sprigs of lemon thyme, chopped

Kosher salt

pepper

olive oil

water

white wine vinegar

Pound the chicken breasts to tenderize them and then place them in a gallon size zip lock bag. Blend the marinade ingredients with an immersion blender on in a regular blender.  Pour the marinade over the chicken and make sure all the chicken pieces are well covered. Marinate for 1 hour or more. Grill the chicken breast over indirect heat for 10-12 minutes or until cooked through. let sit for 5 minutes before serving or carving.

Grilled Yukon Gold Potatoes

Yukon Gold Potatoes, cubed and parboiled
several sprigs of dill, roughly chopped

4 garlic scapes cut in 1-2 inch pieces

white wine vinegar

olive oil

Kosher salt

pepper

Parboil the potatoes, drain and cool. Toss the the potatoes with the remaining ingredients and refrigerate until ready to grill.  Using a pan with slots created for use on the grill and grill the potatoes over medium heat until nicely browned.