Restaurants›The Ozark Mill Restaurant at Finley Farms›Grilled Chicken Recipe

Grilled Chicken Recipe

Inspired by The Ozark Mill Restaurant at Finley Farms
Time45m
Serves4

mashed potatoes, buttered corn

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Ingredients

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Grilled Chicken

Mashed Potatoes

Buttered Corn

Method

Grilled Chicken

1

Prepare the chicken

Pat chicken breasts dry with paper towels. If very thick, butterfly or pound to an even thickness about 1/2 inch for even cooking.

2

Make marinade

In a bowl combine olive oil, minced garlic, lemon juice, dried oregano, smoked paprika, kosher salt and black pepper. Whisk until combined.

3

Marinate

Place chicken in a shallow dish or zip-top bag. Pour marinade over chicken, massaging to coat. Refrigerate for at least 20 minutes and up to 2 hours. Remove from fridge 15 minutes before grilling to come closer to room temperature.

4

Preheat grill

Preheat grill to medium-high heat (about 400-450°F / 200-230°C). Oil the grates or brush chicken lightly with oil to prevent sticking.

5

Grill

Place chicken on the hot grill. Cook 4-6 minutes per side depending on thickness, flipping once, until internal temperature reaches 165°F (74°C). Avoid moving frequently so good grill marks form.

6

Rest and finish

Transfer chicken to a cutting board. Top with 1 tablespoon unsalted butter (optional) and let rest 5 minutes before slicing to retain juices.

Mashed Potatoes

7

Cook potatoes

Place peeled, cubed potatoes in a large pot and cover with cold water by about 1 inch. Add 1 teaspoon of the salt. Bring to a boil over high heat, then reduce to a simmer and cook until potatoes are fork-tender, about 12-15 minutes.

8

Drain

Drain potatoes thoroughly in a colander and return them to the hot pot for 1 minute over low heat to evaporate excess moisture.

9

Mash and season

Add the butter and warm milk to the potatoes. Mash with a potato masher or use a ricer for very smooth potatoes. Stir until creamy. Season with remaining 1/2 teaspoon salt, black pepper and garlic powder if using. Adjust butter, milk and seasoning to taste.

Buttered Corn

10

Heat corn

In a medium skillet over medium heat melt the butter. Add the corn and cook, stirring occasionally, until heated through and just beginning to brown in spots, about 4-6 minutes for frozen or fresh.

11

Season

Season with salt and black pepper. Stir in chopped parsley if using. Cook another 30 seconds and remove from heat.