With the help of a vibrant marinade made from lemons, herbs, zippy mustard and our Creamy Garlic Sauce, this platter-style main dish is cooked entirely on the grill—even the potatoes. Don’t be afraid of char marks: they add deep, smoky flavor.
Ingredients
8 bone-in chicken thighs
⅓ cup + 1 tablespoon extra-virgin olive oil, divided
1 tablespoon fresh lemon zest
¼ fresh lemon juice
2 tablespoons Armanino Creamy Garlic Sauce
1 tablespoon dried oregano
¼ teaspoon dried thyme
1 tablespoon Dijon mustard
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
2lbs small Yukon gold potatoes
Directions
Make the marinade: In a large bowl or a large zip type bag, stir together the 1/3 cup olive oil, lemon zest and juice, creamy garlic sauce, oregano, thyme, mustard, salt, and pepper.
Remove 2 tablespoons of the marinade to a small bowl, cover and refrigerate, reserving for the potatoes.
Add the chicken thighs to the bowl or bag and stir or turn to coat. Marinate for at least 1 hour (but no longer than 4 hours) in the fridge.
Half the potatoes and boil in salted water until tender, 12 minutes. Drain and toss with 1 tablespoon olive oil.
Preheat a grill to medium-high; at least 5 minutes for a gas grill. For a charcoal grill, heat the charcoal to very hot with an ash coating, then push the coals to one side of the grill. When the grill is ready – you should be able to hold your hand one inch above the grill grates for only a second – lightly rub the clean grill grate with an oil soaked paper towel using a pair of tongs.
Remove the chicken from the marinade and grill skin side down until crisp and golden brown, about 10 minutes. The skin should release easily. If it doesn’t, grill another minute or two and gently loosen with a spatula.
Turn and grill the other side until cooked through and registers 170°F, about another 8-10 minutes.
Remove the chicken from the grill and cover to keep warm.
Grill the potatoes cut side down until they get grill marks (they’re already cooked so this is just for color and flavor.)
Remove from the grill and toss the potatoes with the reserved 2 tablespoons of marinade while hot.
Serve the chicken hot with the grilled potatoes, garnished with lemon slices.
Chef’s Tips
The marinade and technique works equally well on chicken wings and other meats such as pork and lamb.
Use any leftovers to make a tasty sandwich. Shred the chicken, dice the potatoes and place in a warm pita with some chopped onion, tomato, lettuce and tzatziki or a tahini sauce.
