RecipeTin Eats’ Italian marinated chicken is a speedy summer delight

Name: RecipeTin Eats’ Italian marinated chicken is a speedy summer delight
Cook time: 30 min
Yield: 4
Cuisine: Italian
Ingredients: 4½ tbsp white wine vinegar; 2 garlic cloves, finely chopped; 2 tbsp extra virgin olive oil; 1 tbsp Dijon mustard; 1½ tsp caster sugar; 1 tsp cooking salt; ½ tsp cracked black pepper

A zingy marinade works overtime in this sunny dish, delivering twice the flavour in half the time.

Nagi Maehashi

December 12, 2023

Italian marinated chicken with grilled vegetables and smushed potatoes. Rob Palmer; STYLING: Emma Knowles

easyTime:< 30 minsServes:4

This recipe incorporates two of my favourite time-saving tricks for extra-tasty food. First, a double-duty mixture that I use to tenderise the chicken and infuse it with flavour. It then works overtime as a dressing for the potatoes. Second, something regular Good Food readers may have seen before. I lightly smush the boiled baby potatoes so they burst open slightly, creating cracks and crevices for a dressing to seep into the flesh. It makes plain ol’ boiled potatoes so much more interesting.

To me, grilled (or pan-fried) vegetables don’t need extra flavour from a dressing. They’re so good as they are. But if you’re a more-is-more sort of person, make a little extra dressing to drizzle over the vegies too.

SOS checklist

Fewer than 12 ingredients (excluding oil, salt, pepper and water) ✔
Less than $20 for 4 servings ✔
Less than 30 minutes to prepare ✔

Ingredients

Marinade

4½ tbsp white wine vinegar
2 garlic cloves, finely chopped
2 tbsp extra virgin olive oil
1 tbsp Dijon mustard
1½ tsp caster sugar
1 tsp cooking salt
½ tsp cracked black pepper

Marinated chicken

750g chicken thigh fillets
½ tbsp extra virgin olive oil
2½ tsp mixed Italian dried herbs

Boiled potatoes

12 baby potatoes (600-700g)
2½ tsp cooking salt
1 tbsp extra virgin olive oil

Grilled vegetables

2 zucchini, cut in half lengthways
2 truss tomatoes, cut in half crosswise
2 tbsp extra virgin olive oil
½ tsp cooking salt
1 tsp mixed Italian dried herbs
1½ tbsp finely chopped parsley (to garnish, optional)

Method

Step 1
To make the marinade, shake the ingredients together in a lidded jar until well combined.
Step 2
To marinate the chicken, put the chicken, oil and dried herbs in a bowl and add 5 tbsp of the marinade. Mix to coat the chicken. Set aside for at least 20 minutes. Ideally, cover and refrigerate for up to 24 hours.
Step 3
To boil the potatoes, place them in a medium saucepan, cover with cold water, add 2 tsp salt and bring the water to a boil. Cook for 15-20 minutes or until soft. Drain, then let them steam dry in the colander for 5 minutes. Place them on a chopping board then use the bottom of a glass to squish them so they flatten slightly and burst open on the sides, but remain mostly in one piece. Transfer the potatoes to a bowl, and pour over the remaining marinade plus ½ a teaspoon of salt. Toss very gently then set aside to let the flavour seep into the potatoes.
Step 4
To prepare the vegetables, toss the zucchini and tomatoes together in a bowl with the oil, salt and dried herbs.
Step 5
To grill the chicken and vegetables, heat the grill (barbecue or grill plate) on medium-high (see note). Cook the chicken for 3-4 minutes on each side. If your barbecue is big enough, place the zucchini and tomato on the grill, flesh side down, at the same time as the chicken, and cook for 3 minutes on each side until charred.
Step 6
Transfer the chicken and vegetables to a serving platter, and place the dressed potatoes on the side. Sprinkle with parsley, if using, and serve.