Thyme-and Mustard-Marinated Grilled Chicken with Horseradish Potato Salad
(from castro15’s recipe box)
Categories: Meals
Ingredients
- 2 tbsp olive oil
- 2 tbsp whole-grain mustard
- 4 chicken breasts
- Salt and black pepper
- 4 sprigs thyme
- Potato Salad:
- 2 tbsp grated fresh horseradish
- 2 tbsp rice wine vinegar
- 2 tsp fresh thyme leaves
- 1/2 cup olive oil
- Salt and black pepper
- 2 lbs. small red potatoes
- 1/2 cup sliced celery
Directions
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To marinate the chicken: Combine the olive oil and mustard in a small bowl and brush on the chicken. Season the chicken with pepper and place in a Ziploc bag with the thyme sprigs. Refrigerate for at least 4 hours.
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To prepare the potato salad: Puree the horseradish, vinegar, thyme leaves, and olive oil and season to taste with salt and pepper. Set aside.
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Place the potatoes in a large pot of salted water. Bring to a boil and cook for 20-25 minutes, or until tender. Drain and allow the potatoes to cool slightly. Quarter each potato and toss with the celery and 1/2 cup of the vinaigrette until well coated. Keep warm until ready to serve.
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To cook the chicken: Prepare a medium-hot grill. Season the chicken with salt and grill for 4-5 minutes on each side, or until done. Slice each chicken breast on the diagonal before serving.
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Layer the chicken slices, overlapping them, on one side of each plate and spoon some of the potato salad next to it. Drizzle the vinaigrette over the chicken and top with black pepper.