Short Notice, Grilled Chicken, Mash and Baby Carrots

Dinner with Q and Bryna and Alice:
Q was visiting for the week, and I had talked to Bryna this morning about getting flights to Baltimore for Thanksgiving. I asked if Bryna and Q wanted to do a dinner tonite, and we decided to have it at our place and not eat out - just cook in. So on short notice, we cooked up this menu: Grilled Herbs de Provence Chicken, Dijon Mashed Potatoes, and Grilled Honey Thyme Carrots.


Grilled Chicken With Balsamic and Herbs
Recipe #293789 | 45 min | 30 min prep | add private note


By: Alison J.
Mar 24, 2008

From License to Grill, with Rob Rainsford. This is a quick and easy dish, and goes really well with Grilled Honey Tarragon Carrots and Grilled Potatoes and Herbs for a well-rounded menu. Prep time includes 20 minutes to marinate.

SERVES 4 (change servings and units)

Ingredients

* 4 boneless skinless chicken breasts (substituted 4 Half chicken with ribs), doubled the remaining recipe)
* 2 teaspoons herbs de provence
* 2 teaspoons Dijon mustard
* 1 teaspoon onion powder
* 1 teaspoon garlic powder
* 1/4 cup extra virgin olive oil
* 1 tablespoon balsamic vinegar
* 1 pinch salt
* 1 pinch pepper

Directions

1.
1
In a small bowl, combine herbes de Provence, Dijon, onion & garlic powder, evoo and balsamic vinegar. Mix to combine evenly. Season with salt and pepper.
2.
2
Place chicken breasts into a zip-top plastic bag. Pour the marinade over the chicken. Seal the bag and shake gently to coat the chicken. Marinate in the refrigerator for about 20 minutes (you might want to turn the bag once during this time).
3.
3
Preheat barbecue to medium.
4.
4
Remove chicken from marinade and pat lightly with paper towel to remove excess moisture.
5.
5
Place chicken directly over heat on a well-oiled grill. Cook for about 7-8 minutes per side, or until chicken is cooked through.
6.
6
Remove chicken from heat and cover with foil for 5 minutes before serving.



http://www.foodtv.ca/recipes/recipedetails.aspx?dishid=7634
EASE OF PREPARATION: Easy
Ingredients:
Grilled Honey Tarragon (thyme substitute) Carrots

* 7 Small fresh carrots with stems on peeled
* 1 tablespoon sesame oil (15ml)
* 1 tablespoon honey (15ml)
* 2 tarragon sprigs torn
* 2 teaspoons chopped ginger (10ml)
* 2 tablespoons vegetable oil
* salt and pepper to taste


Directions:
Grilled Honey Tarragon Carrots

1. Cut the tops of the carrots off leaving only an half an inch at the root. Clean the carrots and cut them in half lengthwise. Place into a sealable plastic bag and drizzle with sesame oil, honey, ginger and tarragon. Toss to coat and place in refrigerator until ready to cook.

2. Preheat barbecue to medium heat.

3. Oil the grill. Place carrots flat side down over direct heat and cook for 2-4 minutes per side. Carrots should have golden char marks.

4. Remove from heat.