Marinated Grilled Chicken with Kosher Dill Pickle Potato Salad

I know I’ve said it before, but using the herbs from your garden for marinades and dressings is really quite good. If you don’t have an herb garden, growers markets are a great place to get fresh herbs in abundance.  

Marinated Grilled Chicken
4 boneless skinless chicken thighs or breasts
several sprigs of oregano, chives, parsley thyme and rosemary.
2 large cloves garlic
1/2 cup olive oil
salt and pepper

Place all the ingredients in a food processor and blend until emulsified. Place chicken and marinade in a gallon size zip lock back and refrigerate for at least 2 hours or overnight. Remove chicken from bag and grill until cooked through. Serve with salad of choice.

Kosher Dill Pickle Potato Salad
4 large potatoes
1 egg
1 large kosher dill pickle or several small ones
1/2 cup mayonnaise
2 Tbs apple cider vinegar
salt and pepper

Peel and quarter potatoes. Place in a pot and cover with water; add salt to water. Add egg in shell and boil until potatoes are fork tender. Remove from heat and drain. Remove egg and place in cold water. In a mixing bowl add potatoes, mayonnaise and vinegar. Cut pickles into cubes or slices. Remove egg shell from cooked egg and cut it up. Add pickles and egg to potatoes and gently mix. Add salt and pepper to taste.



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