Sometimes its all about the leftovers. And if you need convincing that ingredients as simple as a chicken breast and some cold potatoes can be made into showstopping dish, then look no further. Its the perfect autumnal dish to satisfy those hunger pangs.
I am currently having a bit of a love affair with smoked rapeseed oil – it has a very punchy, smokey taste that adds depth and interest to so many dishes, from steak to Bolognese and roast chicken. If you can’t find it, another option would be to use plain olive oil and a few drops of liquid smoke, which you can buy online here.
The key here is to balance the amount of smoked oil with the garlic, yoghurt and vinegar, so you get a lovely balanced dressing that compliments the chicken and potatoes, rather than overpowers it. If you prefer a milder smokey taste, you can also sub out half of the smoked oil for a regular extra virgin olive oil too.
Grilled chicken with smoked potato salad and pickled onions
I am a big fan of anything smoked or charred. This dish combines my love of both. A simply cooked piece of garlic chicken with a smokey potato salad. When paired with a simple green salad, its the ultimate simple supper.
- 1 red onion, finely sliced
- 100ml cider vinegar
- 1 tbsp unrefined cane sugar
- 1kg new potatoes, boiled
- a small handful flat leaf parsley, roughly chopped
- 2 heaped tbs plain greek yoghurt
- 2 tsp dijon mustard
- 1/2 teaspoon smoked paprika, plus more for finishing
- 1 large clove garlic, grated
- 2 tbs smoked rapeseed oil
- 1 tablespoon apple cider vinegar
- 2 teaspoon fine sea salt
For the Chicken
- 4 chicken breasts
- 2 cloves garlic, grated
- 3 tablespoons smoked rapeseed oil
- 1 teaspoon sea salt
Add the sugar and cider vinegar to a small bowl. Stir to dissolve the sugar into the vinegar. Add the finely sliced onion and stir to combine. Toss the onion in the pickling liquid every 5 minutes or so, as you prepare the other ingredients.
For the potatoes: To boil, place potatoes into a pan of lightly salted water, bring to the boil, simmer until tender (about 15 minutes) and drain.
For the chicken : In a small bowl, mix the olive oil and salt with the grated garlic, using a fork to help release the garlic flavour into the oil.
Rinse and dry the chicken thoroughly. Find the ridge along the side of the chicken breast, and carefully pull off the tender. Take each breast and pound gently to an even thickness then add to the bowl of the garlic oil and toss to coat evenly.
Preheat the grill to hot.
Place the chicken breasts on the hot grill. Allow the chicken breasts to cook undisturbed until char marks are made, about 4-5 minutes. Flip the chicken, keeping the thick part of the chicken toward the hot part of the flame, and cook until an instant-read thermometer inserted in the chicken reads 155 degrees F, about 4 more minutes. Place the small chicken tenders on the grill and cook for 3 to 4 minutes total, turning halfway through.
Allow the grilled chicken to rest for 5 minutes, covered, before serving.
Once the potatoes are cooked and drained. Add the yoghurt, extra virgin olive oil, paprika, garlic, smoked oil, cider vinegar, salt and a few twists of freshly ground black pepper to the bottom of a large bowl and mix well.
Add the freshly cooked new potatoes and using the back of a fork, roughly crush them so they are a mixture of shapes and sizes.
Add the sliced pickled red onion and and the parsley and toss to combine.