Name: Grilled Chicken and Potatoes with Sun-Dried Tomato Relish
Total time: 30 min
Ingredients: 1 1/2 pounds small red potatoes, unpeeled, halved; 2 tablespoons water; Salt and pepper; 1/2 cup oil-packed sun-dried tomatoes, drained and chopped fine; 3 tablespoons extra-virgin olive oil; 3 tablespoons red wine vinegar; 1 small shallot, minced; 2 tablespoons capers, rinsed and minced; 2 tablespoons chopped fresh oregano; 4 (6- to 8-ounce) boneless, skinless chicken breasts, trimmed

Why This Recipe Works

Microwaving the potatoes allows them to cook through on the grill at the same rate as the chicken.

Before You Begin

The sun-dried tomato oil can be used to flavor vinaigrettes and relishes. Use small red potatoes measuring 1 to 2 inches in diameter.

Instructions

Combine potatoes, water, 1 teaspoon salt, and 1/2 teaspoon pepper in large bowl. Microwave, covered, until almost tender, about 4 minutes, stirring halfway through microwaving. Combine tomatoes, oil, vinegar, shallot, capers, oregano, 1/2 teaspoon salt, and 1/4 teaspoon pepper in second bowl. Set aside.

Season chicken with salt and pepper. Place chicken and potatoes on grill over hot fire. Cook potatoes, turning often, until tender and char-streaked, about 8 minutes, and cook chicken until meat registers 160 degrees, about 6 minutes per side; transfer potatoes and chicken to platter as they finish cooking. Serve with tomato relish.