Grilled Balsamic Chicken, Peperonata, and Crispy Potatoes

Cut each pepper into chunks for the pepperonata.

Season the peppers with salt and pepper to taste.

Slice 1 garlic clove thinly.

Add 3 tablespoons of water to the peppers and cover to steam for 15 to 20 minutes until slightly wilted and tender.

Prepare the marinade for the chicken by combining 1/4 cup olive oil, 1 tablespoon balsamic vinegar, 1 minced garlic clove, 1 tablespoon chopped fresh rosemary, 1/2 teaspoon salt, and freshly cracked pepper in a large container.

Butterfly 6 chicken breasts by slicing them at the thickest part without cutting all the way through, then open them like a book.

Add the butterflied chicken to the marinade, toss to coat, cover, and refrigerate for at least 1 hour but no more than 2 hours.

Cut Yukon Gold potatoes into large chunks, season with 3 tablespoons olive oil, salt, pepper, and a pinch of herbs de Provence, then toss to coat.

Spread the potatoes in a single layer on a sheet pan, drizzle a little olive oil on the pan to prevent sticking, and roast at 350°F for about 25 minutes.

Check the potatoes halfway through cooking, then heat the pepperonata on the stove to take the chill off.

Preheat the grill to medium-high heat for the chicken.

Once the potatoes are knife tender, reduce the oven temperature to 300°F.

Add 1 teaspoon capers and 1/2 teaspoon red wine vinegar to the pepperonata before grilling the chicken.

Grill the chicken until cooked through, flipping once, which takes about 5 to 7 minutes total.

Transfer the cooked chicken to a clean container to avoid cross-contamination.

On a serving platter, arrange the grilled chicken, pepperonata in the center, and crispy potatoes on the side, garnishing with fresh rosemary and a sprinkle of fleur de sel.

Equipment Needed

Spice Level:

Dietary