Wednesday, April 12, 2006

Grilled Chicken with Twice Baked Potato and Broccoli

For the chicken: In this case we mixed 1/4C William-Sonoma Provincal Grilling Paste with 1/4C olive oil. Rub the chicken with the mixture and set aside for from 1 hr up to 12 hrs. The longer it rests, the stronger the flavors of the Paste.
For the potato: Bake the potato until it is done; about 60 min at 350 degrees. Allow it to cool enough to handle. Slice the potato in half and scoop out the skin into a bowl. Add 1/2C sour cream, herbs ( We like tarragon), and salt and pepper to taste; minced garlic is a nice touch as well. Mix using the same method you would to mash potatoes and then return the mix to the skin. Bake at 325 degrees for about 20 min; finish under the broiler to brown the chedder cheese you have added as a topping.
For the broccoli: We made an aluminum pouch and place the broccoli with 2T butter and 2T water in it and sealed it.
Both the broccoli and the chicken went onto a charcoal grill for about 30 min. We are long time Weber grill fans, as you will see. The cooking was done with the lid on, turning the chicken and pouch after 15 min.
As usual, we served dinner with a dry white wine such as the Canyon Road Sauvignon Blanc mentioned before.



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