Recipe

Simple Dill Chicken with Warm Potato Salad

Prep Time: 2 hr

Cook Time: 10 min

Serves: 4

This simple but delicious dish is perfect for a picnic or backyard barbeque. Fresh dill in both the chicken marinade and the potato salad brings the flavours together.

Contributed By: Nancy Guppy, RD, MHSc

Ingredients

Simple Dill Chicken with Warm Potato Salad:

8 boneless, skinless chicken thighs

1 tbsp (15 mL) olive oil

1/4 cup (60 mL) white wine vinegar

1/2 tsp (2.5 mL) sweet paprika

1/2 tsp (2.5 mL) sugar

1/4 tsp (1.25 mL) salt

2 tbsp (30 mL) dill, fresh, minced

2 garlic cloves, minced

Warm Potato Salad:

6 cups (1.5 L) small potatoes, with skin, diced

2 cloves garlic, whole

1 cup (250 mL) plain yogurt, 2–4% MF

1/2 cup (125 mL) green onions, chopped

1/2 tsp (2.5 mL) sugar

1/4 tsp (1.25 mL) salt

1/4 cup (60 mL) dill, fresh, minced

1 tbsp (15 mL) olive oil

1/4 cup (60 mL) white wine vinegar

Instructions

Simple Dill Chicken with Warm Potato Salad

1 Make marinade by combining olive oil, white wine vinegar, paprika, sugar, salt, dill and garlic in a jar with a lid. Shake and pour over chicken pieces in a zip lock bag. Seal bag and carefully flip bag around to distribute marinade. Refrigerate to marinate for 1-2 hours and preferably overnight.

2 Remove chicken pieces from marinade and set aside. Put marinade in small saucepan and cook to boiling. Boil marinade for approximately 1 minute. Remove from heat. Alternatively, double the marinade recipe and keep the other half for basting the chicken.

3 Grill chicken thigh over medium-high heat for 10 minutes per side or until internal temperature reaches 165°F (74°C). Baste with reserved marinade during cooking. Serve with the warm potato salad (recipe below).

Warm Potato Salad

1 Dice potatoes into 1 inch (2.5 cm) cubes. Leave the peel on for extra fibre and nutrients. Cover potatoes with cold water and add garlic cloves. Bring potatoes to a boil and simmer until fork tender. Drain.

2 Combine with yogurt, chopped green onion, sugar, salt, minced fresh dill, olive oil and vinegar. Toss to coat. Serve warm with the grilled chicken.