Herb & Yoghurt Grilled Chicken with Green Goddess Potato Salad
- Prep time: 40 minutes
- Calories: 500
- 3 of Chicken Thighs (skin on)
- 40 g of Watercress
- 90 g of Greek Yoghurt/Mayo (1-1)
- 1 of Lemon
- 20 g of Dijon & Vinegar (1-1)
- 1 of Garlic Clove
- 1 Bunch of Fresh Mixed Herbs
- 350 g of Gourmet Potatoes
- 100 g of Sugar Snap Peas
- 3 of Radish
Make Dressing:Pick herbs and roughly chop. Zest lemon and cut in half. In a jug combine the Greek yoghurt/mayo, Dijon/vinegar, garlic and herbs. Using a stick mixer, blend until smooth and creamy and season to taste with salt, pepper and freshly squeezed lemon juice. You want a punchy, tangy dressing as the potato and the cooking of the chicken will mellow the flavour.
Marinate Chicken:Place the chicken in a bowl and marinate with 1⁄3 of the dressing being sure to massage it right into the meat. Set aside in the fridge to marinate until ready to cook.
Cook Potatoes & Sugar Snap Peas:Slice the potatoes in half (or quarters if quite big) and place in a pot, cover with cold water and add a generous pinch of salt. Bring to boil and simmer until almost tender, about 8 minutes. Meanwhile de string sugar snap peas and add them to the potatoes for the last 2 minutes of cooking to blanch. Drain veggies and allow to cool.
Grill Chicken:Heat a grill pan (or BBQ) on high heat. Place chicken skin side down on the pan, cook on the skin side for 4-5 minutes or until it's a deep golden brown, turn and finish cooking on the other side, basting occasionally with any of the leftover marinade for another 5 minutes or until cooked through.
Prepare Potato Salad:Thinly slice radish and add to the potatoes and sugar snaps in bowl. Add the remaining dressing and toss gently to combine. Season with salt and pepper to taste. Set aside until ready to serve.
You Plate It:Divide potato salad between plates and scatter with watercress for a peppery finish. Slice chicken as desired and serve on top. Enjoy!