Garlic Marinated Chicken With Grilled Potatoes

• 3 lbs baby new potatoes, halved
• 2 tbsp EVOO
• 6 garlic cloves, minced
• 1/4 cup white wine vinegar
• 3 tbsp fresh thyme leaves, chopped
• Coarse salt & ground pepper
• 3 lbs chicken cutlets (about 12)
• 1 tbsp butter
• 2 tbsp vinaigrette (below)

1. Heat grill to medium. Fold 2 - 4 foot long sheets of foil in half to make 2 separate double layer sheets. Place half the potatoes on each double half. Form 2 packets, folding over the foil and crimping edges to seal. Place on grill and cook, turning over once, for 25 minutes. Remove from heat. Unwrap one packet to let cool. You can use these for the next day.
2. Whick together oil, garlic vinegar, thyme, 1 T salt, 1/2 T pepper. Add chicken, turn to coat, leave for 10-30 minutes. Grill chicken until browned and cooked (2-3 minutes each side). Cover half to keep warm, reserve the other half for next day.
3. Remove potatoes from foil and toss with butter, salt & pepper. Toss asparagus with the vinaigrette, serve the chicken with the potatoes & grilled asparagus.
4. 478 calories, 17.4 grams of fat, 47.5 grams protein, 32 grams carb, 6.8 grams fiber

baby new potatoes, evoo, garlic, ubc, thyme, salt, chicken cutlets, butter, vinaigrette

Taken from www.epicurious.com/recipes/member/views/garlic-marinated-chicken-with-grilled-potatoes-50125860 (may not work)