Grilled Chicken with Green Beans and Potatoes

In a small food processor, blitz all of the marinade ingredients together and pour it into a sealable plastic bag. Add the chicken breasts to the bag, seal the bag and stick it in the fridge for an hour or so. Flip at the 30 minute mark.

Bring a pot of salted water to a boil. Add the potatoes and boil 10 minutes. You just want to parboil them. They’ll finish on the grill.

Heat the grill to a medium-high.

Skewer the potatoes onto metal skewers and arrange them on the grill. Sprinkle with a little salt. Layer the chicken breasts on the grill as well. Toss the green beans in a grill basket, sprinkle with salt and pepper and place on the grill.

Grill the potatoes until you see nice grill marks on all sides, about 10 more minutes.

While grilling the chicken, baste with the marinade (stop basting a couple minutes before you remove it from the grill – since the marinade was used on the raw chicken). Grill until chicken is done, 10 to 15 minutes. Remove it from the grill and let it rest 10 minutes.

If you want, baste the beans a little with the marinade. Don’t be afraid, the heat kills the bacteria. Grill the beans until they reach your desired level of doneness.

Chop chicken (or not!) and serve with potatoes and beans. Sprinkle with sun-dried tomatoes and more cilantro for garnish!