This platter of potatoes and grilled Greek chicken boosted with lemon and Better Than Bouillon® Roasted Chicken Base delivers a powerhouse of flavor and textures for your next big summer meal.
Recipe tags: chicken base, easy difficulty, main, chicken, grilling
Ingredients
| Quantity | Ingredient |
|---|---|
| ⅔ cup | olive oil |
| 1 tbsp | lemon zest |
| ½ cup | lemon juice |
| ¼ cup | Better Than Bouillon® Roasted Chicken Base |
| 1 tbsp | dried oregano |
| 6 | cloves garlic, minced |
| 4 | small boneless skinless chicken breasts (each about 6 oz) |
| 4 | large Yukon Gold potatoes, thinly sliced (1/8-inch-thick) |
| ½ cup | crumbled feta cheese |
| 2 tbsp | finely chopped fresh dill |
| 1 cup | tzatziki sauce |
| Lemon wedges |
Directions
In small bowl, whisk together oil, lemon zest, lemon juice, Roasted Chicken Base, oregano and garlic.
Transfer one-quarter of Greek marinade to medium bowl. Add chicken and stir to coat. Let marinate in refrigerator for at least 2 hours and up to 4 hours.
Transfer another quarter Greek marinade to second medium bowl. Add potato slices and stir to coat. Divide potato mixture in half between 2 doubled foil layers large enough to seal in potatoes. Reserve remaining Greek marinade for Step 6.
Preheat grill to medium-high heat; grease grates well. Grill potato packages, turning every 5 minutes, for 25 to 30 minutes or until potatoes are tender.
Meanwhile, grill chicken, flipping once, for 10 to 14 minutes or until cooked through and instant-read thermometer registers 165˚F when inserted into thickest part of chicken.
Arrange chicken and potatoes on serving platter. Pour remaining marinade over top. Garnish with feta and dill. Serve with tzatziki and lemon.
Tips: Substitute chicken breasts with chicken thighs if preferred.
Serve dinner with simple Greek village salad. Toss together cucumber, tomatoes and onion with bottled Greek salad dressing. Garnish with olives if desired.