Garlic Marinated Chicken Cutlets with Grilled Potatoes

I found this recipe at MarthaStewart.com. And if you would have told me nine months ago that I'd be visiting Martha Stewart's website I would have slapped you. I seem to be saying that a lot these days. But I give her credit, this meal is fantastic. I made this at my brother's place last night and we were both impressed.

The potatoes were out of this world. I varied from the directions slightly and finished them in a grill basket to crisp them up a little bit, and it worked perfectly. The chicken had a nice flavor, too.

I paired the meal with what's become one of my signatures—a grilled romaine salad. My brother had never had it before and he was blown away. I've yet to make this salad for anyone who hasn't raved about it. It's worth a look.

Ingredients:

• 1 1/2 pounds baby red potatoes, halved or quartered if large
• 2 tbsps olive oil
• 6 garlic cloves, minced
• 1/4 cup white wine vinegar
• 3 tbsps fresh thyme leaves, chopped
• Coarse salt and ground pepper
• 4 chicken cutlets

Directions:

1. Pre-heat grill to medium-high.
2. Place potatoes on a sheet of aluminum foil. Fold foil over potatoes to make a packet, crimping the edges to seal. Place on grill and cook, turning over once, for 30 minutes.
3. Meanwhile, make marinade: In a large baking dish, whisk together oil, garlic, vinegar, thyme, 1 teaspoon salt, and 1/2 teaspoon pepper. Add chicken; turn several times to coat. Let marinate at room temperature 10 minutes and up to 30 minutes.
4. Grill chicken until temperature reaches 155 degrees. Let rest under a tented (folded in half, loosely covering chicken like a tent) piece of aluminum foil for 10 minutes.
5. Remove potatoes from aluminum foil and finish in a grill basket. This last step is optional, but it really gave my potatoes a nice crisp—which I love. I didn't flavor with any butter, salt or pepper. My brother and I found it wasn't needed. But feel free if you can spare the extra calories.