Grilled Boneless Chicken With Potatoes And String Beans Recipe

Prepare the marinade

In a medium bowl, finely mince or press the garlic. Add 2 tbs olive oil, 1 tbs lemon juice, 1 tsp smoked paprika, 1 tsp dried oregano, 1 tsp kosher salt, and 1/2 tsp black pepper. Whisk to combine.

Marinate the chicken

Pat the 1 lb chicken thighs dry with paper towels. Add the chicken to the bowl and toss to coat thoroughly. Cover and refrigerate for at least 20 minutes and up to 2 hours. If short on time, proceed after 10–15 minutes at room temperature.

Preheat grill or pan

Preheat a grill or heavy skillet (cast-iron preferred) to medium-high heat, about 400°F (200°C) surface temperature. If using a skillet, add a thin film (about 1 tsp) of oil and let it shimmer.

Cook the chicken

Remove excess marinade from the chicken (shake off, but do not wipe). Grill or sear the thighs 4–6 minutes per side, depending on thickness, until an instant-read thermometer inserted in the thickest part reads 165°F (74°C) and the surface has a nice char. Transfer to a plate and tent loosely with foil to rest for 5 minutes. While chicken rests, finish potatoes and beans.

Prep potatoes

Halve any larger baby potatoes so all pieces are roughly equal in size for even cooking.

Season

In a bowl, toss the 1 lb potatoes with 1.5 tbs olive oil, 1 tbs chopped fresh rosemary (or 1/2 tsp dried), 1/2 tsp garlic powder, 3/4 tsp kosher salt, and 1/4 tsp black pepper until evenly coated.

Roast or pan-fry

Option A - Roast: Preheat oven to 425°F (220°C). Spread potatoes cut-side down on a baking sheet in a single layer. Roast 20–25 minutes, turning once halfway, until golden brown and tender. Option B - Pan-fry: Heat a large skillet over medium-high heat. Add the seasoned potatoes cut-side down and cook 12–16 minutes, stirring/turning occasionally until crisp and fork-tender. If using the stove while chicken cooks, start potatoes first because they take longer.

Finish

When potatoes are done, add 1 tbs butter to the pan or toss with butter off-heat, stirring to coat. Taste and adjust salt. Sprinkle a little chopped parsley (from garnish) if desired.

Blanch (optional) for bright color

Bring a medium pot of salted water to a boil. Add the trimmed 8 oz string beans and blanch 2–3 minutes until bright green and tender-crisp. Immediately transfer to an ice bath to stop cooking. Drain and pat dry. (You may skip blanching and cook directly in the pan; reduce pan time accordingly.)

Sauté and season

Heat a skillet over medium heat and add 1 tsp olive oil. Add the beans and sauté 3–5 minutes until heated through and lightly blistered. Season with 1/2 tsp salt and 1/2 tsp lemon zest. If you blanched the beans, 2–3 minutes in the pan is sufficient.

Optional garnish

Finish the beans with 1 tbs toasted sliced almonds tossed in and a squeeze of lemon wedge if desired.

Arrange a portion of potatoes and string beans on each plate. Slice or place the rested chicken thighs alongside. Spoon any resting juices from the chicken onto the potatoes for extra flavor.

Garnish with remaining chopped parsley and serve with lemon wedges for squeezing. Serve immediately.