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Grilled Marinated Pepper Crusted Chicken With A Salad Of New Potatoes And Sugar Snap Peas

Healthy.Eater's picture
Ingredients
For chicken
  Frying chicken 4 Pound, cut into serving pieces (1 Whole)
  Olive oil 4 Tablespoon
  Fresh lemon juice 4 Tablespoon
  Garlic cloves 2 Large, crushed
  Cracked black peppercorns 1 Tablespoon
  Red pepper flakes 1 Tablespoon
  Salt 1 Teaspoon
For potato salad
  New potatoes 6 Medium, scrubbed but not peeled (Waxy Type, Red / White Colored)
  Sugar snap peas 1⁄2 Pound
  Scallions 2 , trimmed
  Fresh tarragon sprigs 3
  Hard cooked egg 1 , peeled
  Mayonnaise 1⁄2 Cup (8 tbs) (Good Quality)
  Lettuce head 1 , leaves washed and patted dry (Boston / Bibb)
Directions

To make the chicken:
1. Rinse the chicken and pat it dry with paper towels. In a large bowl, mix together the oil, lemon juice, garlic, peppercorns, pepper flakes, and salt. Add the chicken, turning to coat it thoroughly. Cover and marinate in the refrigerator for 4 to 5 hours, turning the pieces occasionally.
2. Before igniting the coals in the barbecue grill, remove the rack and lightly grease it with a paper towel dipped in olive oil. When ready to grill, set the rack in place about 3 inches above the coals and spread out the chicken pieces. Reserve the marinade in a small bowl.
3. Grill the chicken pieces for 20 to 25 minutes, turning and brushing frequently with the reserved marinade, until they are well browned, crisp, and cooked through.
To make the potato salad:
1. Bring salted water to a boil. Add the potatoes and cook until they are fork-tender, about 20 minutes. Meanwhile, strip any tough strings from the snap peas. Cut the scallions into 2-inch lengths and then cut each of these into slivers. Place the slivered scallions and the tarragon into a sieve and set this into the sink.
2. When the potatoes are done, remove them from the boiling water and add the snap peas to the same water. Cook these just until they darken in color, about 1 minute. Then pour the peas and water both into the sieve. Rinse everything with cold water and pat it dry with paper towels. When the potatoes are cool enough to handle, cut them into quarters.
3. Chop the egg (if using) into small pieces. Chop the blanched tarragon and stir it into the mayonnaise.
4. Assemble the salad on four plates, starting with the lettuce. Then add the potato wedges, followed by the slivered scallions and peas. Sprinkle a little of the chopped egg (if using) over all, and top with a dollop of the tarragon mayonnaise.

Recipe Summary

Course: 
Main Dish
Ingredient: 
Chicken

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