Fresh Grilled Chicken Asparagus And Potatoes Recipes

CREAMY POACHED CHICKEN WITH ASPARAGUS TIPS AND CRISPY POTATOES AU GRATIN

Steps:

• Put the chicken into a large pot. Pour over the wine and chicken stock. Add water if necessary so the chicken is covered. Add the carrots, celery and onions and season with salt and pepper. Put over medium-high heat and bring it to a boil. Turn off the heat and cover the pan. Let is sit for 30 minutes so the chicken finishes cooking. Remove the chicken from the pot and keep warm, reserving the poaching liquid.
• Strain 2 cups of the poaching liquid into a medium pot over high heat. Bring to a boil and reduce the liquid by half. Whisk in the cream and reduce by half again. Cover and keep warm.
• Strain 1 cup of the poaching liquid into another medium pot over high heat. Bring to a boil. Reduce the heat to a simmer and add the asparagus tips. Cook until they are just tender and bright green, about 1 minute. Drain and keep warm.
• When ready to serve, toast the bread and spread it with 2 of the tablespoons butter. Whisk the remaining 2 tablespoons butter into the cream sauce. Place the toast onto a plate, top with a chicken quarter and ladle some cream sauce over it. Garnish with chives. Serve with asparagus tips and Crispy Potatoes au Gratin.
• Preheat the oven to 350 degrees F. Grease 4 shallow ovenproof ramekins with the softened butter.
• Slice the potatoes as thinly as possible. Fan a layer of potatoes into the ramekins. Season with salt and pepper and sprinkle over 2 tablespoons cheese. Add another layer of potato and season with salt and pepper and sprinkle over 2 more tablespoons cheese. Put the ramekins onto a baking sheet and pour the cream over the potatoes in each dish. Dot with the cold butter. Bake until brown and crispy, 20 to 25 minutes.

GRILLED CHICKEN AND ASPARAGUS SALAD

Steps:

• Heat grill to high. In a large, shallow bowl, whisk together 1 tablespoon oil and 2 tablespoons mustard. Add chicken, and turn to coat; set aside to marinate 30 minutes. In another bowl, toss asparagus with 1 tablespoon oil; brush onion slices with residual oil in bowl.
• Grill asparagus and onion until charred in spots and fork-tender, turning as needed, 8 to 10 minutes. Set aside to cool.
• Grill chicken until browned and cooked through, turning once, 10 to 15 minutes. Set aside to cool.
• To serve, thinly slice chicken crosswise; halve asparagus crosswise. In a large bowl, whisk together remaining 2 tablespoons oil and tablespoon mustard. Add chicken, asparagus, and onion; toss. Season with salt and pepper. Fold in blue cheese.

GRILLED ASPARAGUS AND NEW POTATOES

Steps:

• Heat gas or charcoal grill. In large shallow bowl, mix 1 tablespoon of the oil, 1/4 teaspoon of the salt and 1/4 teaspoon of the lemon-pepper seasoning. Add potatoes; toss to coat. Place in grill basket.
• Place grill basket on grill over medium heat. Cook 15 minutes, shaking grill basket occasionally to turn and mix potatoes.
• Meanwhile, place asparagus spears in same shallow bowl. Add remaining tablespoon oil, remaining 1/4 teaspoon salt and remaining 1/4 teaspoon lemon-pepper seasoning; toss to coat.
• Add asparagus to potatoes in grill basket. Cook about 10 minutes longer or until potatoes and asparagus are tender, shaking basket occasionally to turn and mix vegetables.

GARLIC-MARINATED CHICKEN CUTLETS WITH GRILLED POTATOES

Steps:

• Heat grill to medium. Fold two 4-foot-long sheets of aluminum foil in half to make two separate double-layer sheets. Place half the potatoes on each double layer. Form two packets, folding foil over potatoes and crimping edges to seal. Place on grill and cook, turning over once, until potatoes are tender, about 25 minutes. Remove from heat. Leave potatoes from one packet wrapped in foil to keep warm. Open second packet to let potatoes cool; reserve for Potato Salad. Raise grill to high; lightly oil grates.
• Meanwhile, make marinade: In a large baking dish, whisk together oil, garlic, vinegar, thyme, 1 teaspoon salt, and 1/2 teaspoon pepper. Add chicken; turn several times to coat. Let marinate at room temperature 10 minutes and up to 30 minutes.
• Lift chicken from marinade and grill until browned and cooked through, 2 to 3 minutes per side. Remove from grill. Cover half of chicken with foil to keep warm. Reserve other half for Grilled Chicken Cobb Salad.
• Remove warm potatoes from foil; transfer to a medium bowl, toss with butter, and season with salt and pepper. In a medium bowl, toss asparagus with Vinaigrette. Serve the grilled chicken with potatoes and asparagus. Garnish with thyme sprigs, if desired.

SIMPLE AND DELICIOUS CHICKEN WITH POTATOES AND ASPARAGUS

Steps:

• Preheat a large nonstick skillet over med-high heat with 2 tablespoons olive oil.
• Season the chicken with half the thyme and salt and pepper; then add to the hot skillet.
• Cook the chicken 5-6 minutes on each side until cooked through.
• Remove the chicken to a plate and cover it with foil to keep it warm.
• Return the skillet to the burner over medium-high heat; add the remaining tablespoon of olive oil and the 2 tablespoons butter.
• Add in the sliced potatoes, the remaining half of the thyme, salt, and pepper; cook about 5 minutes or until lightly browned.
• Add in the sliced onions and continue to cook for 3 minutes, stirring occasionally.
• Add in the wine, mustard, and chicken stock; bring up to a bubble; add in the asparagus and continue to cook 4-5 minutes, until the asparagus and potatoes are both tender.
• Add in the parsley and stir to combine.
• Serve the chicken breasts whole or sliced, on top of the potatoes and asparagus.

CHICKEN WITH GARLIC POTATOES AND ASPARAGUS

Steps:

• Put a rimmed baking sheet on the lowest oven rack and preheat to 425 degrees F. Toss the potatoes and garlic cloves with 1 tablespoon olive oil, 1/4 teaspoon salt and a few grinds of pepper in a bowl; set aside.
• Season the chicken with 1/2 teaspoon salt and a few grinds of pepper. Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the chicken; cook until browned, 1 1/2 to 2 minutes per side. Transfer to the hot baking sheet. Scatter the potatoes and garlic around the chicken; reserve the bowl. Bake until the chicken is just cooked through, about 5 minutes. Transfer the chicken to a plate and tent with foil; leave the potatoes and garlic on the baking sheet.
• Add the asparagus and tomatoes to the reserved bowl; toss with the remaining 1 tablespoon olive oil and 1/4 teaspoon salt. Add to the baking sheet with the potatoes. Bake until the vegetables are tender and the tomatoes start to burst, 13 to 15 minutes.
• Remove the baking sheet from the oven; switch the oven to broil. Toss the parmesan, parsley and lemon zest in a small bowl. Nestle the chicken in the vegetables and sprinkle everything with the parmesan mixture. Broil until golden, 1 to 2 minutes.

ROASTED CHICKEN WITH PARSLEY POTATOES AND ASPARAGUS

Steps:

• To prepare the potatoes: Up to 3 hours before mealtime, finely chop 2 tablespoons of the parsley. Cut the potatoes in half (or quarters, if they are large) and place on a baking pan. Drizzle the lemon juice and half of the melted butter over the potatoes and toss until evenly coated. Season with salt and pepper and sprinkle with the chopped parsley. Cover with plastic wrap, and set aside until ready to cook.
• To prepare the chicken: Up to 3 hours before mealtime, reach inside the chicken cavity and remove the assorted parts and discard. (Often the innards are packed in a small package and placed inside the main cavity. Sometimes these are placed in the neck cavity, so be sure to check there, too.) Rinse the chicken well and pat dry. Cut off any visible fat around the cavities. Place the chicken in a baking pan with the breast side facing up. Remove the large stems from the remaining parsley and place the leaves in the cavity with the rosemary sprigs. Brush the outside of the chicken with a little of the remaining butter and sprinkle with salt and pepper. Cover with plastic wrap and refrigerate until ready to cook.
• To prepare the asparagus: Break off the ends of the asparagus, place in a saucepan, and add about 1/2 inch of water. (Alternatively, if you have a microwave, place on a microwave-safe serving plate or shallow bowl. Add a few tablespoons of water and cover with waxed paper or plastic wrap.) Refrigerate until ready to cook.
• One and one-half hours before mealtime, preheat the oven to 350°F.
• One hour and 15 minutes before mealtime, remove the plastic from the chicken and place on the top rack in the oven.
• One hour before mealtime, remove the plastic wrap from the potatoes and place on the lower rack in the oven.
• Thirty minutes before mealtime, brush the remaining butter over the chicken and stir the potatoes.
• Fifteen minutes before mealtime, remove the chicken from the oven and poke a fork into the thigh to make sure the juices are not pink. If the juices run clear, cover with aluminum foil and let stand for 10 minutes. If they are pink, return it to the oven for 10 more minutes, or until the juices run clear.
• Ten minutes before mealtime, place the saucepan over medium heat, bring to a boil, and cook for 5 minutes, or until tender. (Alternatively, cook the asparagus in the microwave on high heat for 5 minutes, or until tender.) Drain off the water.
• Place the whole chicken in the center of a serving plate and arrange the potatoes and asparagus around the chicken.

GRILLED CHICKEN AND ASPARAGUS RICE SALAD

Steps:

• Combine rice and 1 cup of water in a heavy-bottomed pot. Bring to a boil; cover and simmer, cooking for a total of 17 minutes, until liquid has been absorbed and rice is tender.
• Wash and dry chicken. Grill on both sides until cooked through, about 10 to 12 minutes.
• Meanwhile wash asparagus and trim off the tough ends. Steam the asparagus for 7 to 10 minutes, depending on thickness of stalks.
• Rinse the capers and chop coarsely. Mince the garlic. Pit the olives and chop coarsely. Combine the capers, garlic, olives, vinegar, oil and mustard, and whisk together.
• When asparagus is cooked, drain and cut into one-inch pieces; add to dressing.
• When chicken is cooked, cut into narrow julienne strips and cut each strip in half. Add to dressing.
• Wash, dry and chop basil, and stir in. Wash, trim and cut tomatoes into bite-size pieces, and stir in. Add the rice when it is cooked. Season with salt and pepper, and mix well.

GRILLED POTATO AND ASPARAGUS FOIL PACK

Steps:

• Heat gas or charcoal grill. Tear off 12-inch length of heavy-duty foil to make packet. Lightly spray 1 side of foil (side that will be inside of packet) with canola oil cooking spray.
• Place potatoes in 2-quart saucepan; cover potatoes with water. Heat to boiling. Reduce heat; cook until potatoes are just tender, about 10 minutes. Drain potatoes; return to saucepan. Add remaining ingredients; toss gently.
• Place mixture in center of foil. Bring up 2 sides of foil so edges meet. Seal edges, making tight 1/2-inch fold; fold again, allowing space on sides for heat circulation and expansion. Fold other sides to seal.
• Place foil packet on grill. Cover grill; cook 12 to 15 minutes, turning packet once. Cooking times are approximate and depend on the heat of your grill.

FRESH GRILLED CHICKEN, ASPARAGUS AND POTATOES

Steps:

• Preheat the grill to medium-high and grease lightly.
• Whisk the olive oil with green onion, tarrragon, garlic, salt and pepper in a small bowl. Halve the mixture, setting one portion aside. Toss the potatoes and asparagus in remaining portion.
• Grill the chicken for 5 minutes. Reduce the heat to medium and turn the chicken.
• Add asparagus and the precooked potatoes to the grill. Turn frequently, basting with reserved oil mixture for 10-15 minutes or until well marked. Meanwhile, continue to grill chicken until the juices run clear when pierced with a fork or the interrnal temperature of the meat reaches 170°F Allow the chicken to rest for 5 minutes before slicing.
• Transfer the vegetables to a platter. Slice the chicken thinly and fan over vegetables.
• PREPARATION TIP: Cook extra fingerling potatoes the night before. Store in refrigerator overnight to make this recipe the next day. Potatoes are precooked in order to be grilled alongside the asparagus. This way, everything arrives to the table at the same time, perfectly cooked.