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:

1. In a bowl, combine the olive oil, lemon juice, minced garlic, rosemary, thyme, salt, pepper, and paprika. Mix well to form the marinade.
2. 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.
3. Preheat your grill to medium-high heat. Brush the grill grates with a bit of oil to prevent sticking.
4. Remove the chicken breasts from the marinade and place them on the hot grill. Discard any remaining marinade.
5. 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.
6. Once cooked, remove the chicken from the grill and let it rest for a few minutes before serving.

Preparing the Garlic Mashed Potatoes:

1. 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.
2. 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.
3. 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.
4. Drain the cooked potatoes and return them to the pot. Begin mashing the potatoes using a potato masher or ricer.
5. Gradually add the warm garlic-infused cream and butter mixture to the potatoes, continuing to mash until you reach the desired consistency.
6. Season the mashed potatoes with salt and pepper to taste.
7. 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!