Perfectly Grilled Herb-Infused Chicken with Garlic Mashed Potatoes
This savory dish combines the flavorful charm of tender, grilled herb-infused chicken with the creamy comfort of garlic mashed potatoes. It’s a perfect balance of protein and side, rich in taste and satisfying to boot. Ideal for a family dinner or a special gathering, this meal is sure to impress and delight everyone at the table.
Ingredients:
For the Herb-Infused Grilled Chicken:
- 4 boneless, skinless chicken breasts
- 3 tablespoons olive oil
- 3 tablespoons fresh lemon juice
- 2 cloves garlic, minced
- 1 tablespoon fresh rosemary, chopped
- 1 tablespoon fresh thyme, chopped
- Salt and pepper to taste
- 1 teaspoon paprika
For the Garlic Mashed Potatoes:
- 4 large russet potatoes, peeled and cubed
- 4 cloves garlic, minced
- 1/2 cup heavy cream
- 4 tablespoons unsalted butter
- Salt and pepper to taste
- 2 tablespoons fresh chives, chopped (for garnish)
Instructions:
Preparing the Herb-Infused Grilled Chicken:
- In a bowl, combine the olive oil, lemon juice, minced garlic, rosemary, thyme, salt, pepper, and paprika. Mix well to form the marinade.
- Place the chicken breasts in a large resealable plastic bag or shallow dish. Pour the marinade over the chicken, ensuring each piece is well-coated. Seal the bag or cover the dish, and let it marinate in the refrigerator for at least 30 minutes, preferably up to 2 hours.
- Preheat your grill to medium-high heat. Brush the grill grates with a bit of oil to prevent sticking.
- Remove the chicken breasts from the marinade and place them on the hot grill. Discard any remaining marinade.
- Grill the chicken for about 6-7 minutes on each side, or until the internal temperature reaches 165°F (75°C) and the juices run clear.
- Once cooked, remove the chicken from the grill and let it rest for a few minutes before serving.
Preparing the Garlic Mashed Potatoes:
- Place the peeled and cubed potatoes in a large pot. Fill the pot with enough water to cover the potatoes and add a pinch of salt.
- Bring the water to a boil over high heat, then reduce the heat and let it simmer until the potatoes are tender when pierced with a fork, about 15-20 minutes.
- While the potatoes are boiling, heat the heavy cream, butter, and minced garlic in a small saucepan over low heat until the butter is melted and the mixture is warm. Do not let it boil.
- Drain the cooked potatoes and return them to the pot. Begin mashing the potatoes using a potato masher or ricer.
- Gradually add the warm garlic-infused cream and butter mixture to the potatoes, continuing to mash until you reach the desired consistency.
- Season the mashed potatoes with salt and pepper to taste.
- Garnish with freshly chopped chives before serving.
Serving:
Serve the herb-infused grilled chicken alongside the creamy garlic mashed potatoes. Pair with a simple green salad or steamed vegetables for a complete meal. Enjoy!