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.