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Grilled Chicken & New Potatoes

Prep Time20 mins
Cook Time30 mins
Total Time50 mins
Course: Main Course
Cuisine: American
Keyword: Grilled Chicken & New Potatoes
Servings: 4
Calories: 552kcal


  • 1/4 cup vinegar, cider
  • 3 tablespoon mustard, dijon
  • 2 clove garlic
  • 1 medium lime
  • 4 tablespoon honey
  • 1 1/2 teaspoon sea salt
  • 1 teaspoon black pepper, ground
  • 2 tablespoon olive oil
  • 1 pound chicken breast

Serve With

  • 2 tablespoon olive oil
  • 2 clove garlic
  • 1/2 teaspoon thyme, dried
  • 1 medium lemon
  • 1/8 teaspoon salt
  • 1/8 teaspoon black pepper, ground
  • 3 medium potato, red
  • 4 medium zucchini
  • 4 cup watermelon


  • Prepare marinade the night before: Add vinegar, mustard, minced garlic, juice of lime, honey, salt, pepper, and olive oil to a large zip-lock bag. Cut a few slits into the chicken and place into the bag. Marinate in the refrigerator overnight.
  • Preheat grill.
  • Whisk together 2 tablespoons of olive oil, minced garlic, thyme, juice of lemon, salt, and pepper. Cut potatoes in half and place into a large mixing bowl along with 1/2 the oil mixture. Toss to coat and then tightly wrap the potatoes in foil.
  • Cut zucchini into large chunks and toss with remaining oil mixture; tightly wrap in foil as well, separate from potatoes.
  • Place chicken onto grill slats along with foiled potatoes and zucchini. Cook until chicken is no longer pink inside and potatoes have become tender. Watch zucchini carefully since it can cook quicker than the other food and may easily burn.
  • Serve chicken and veggies with cubed watermelon on the side.


Calories: 552kcal | Carbohydrates: 71g | Protein: 32g | Fat: 17g | Saturated Fat: 3g | Cholesterol: 83mg | Sodium: 1048mg | Fiber: 6g | Sugar: 33g