Completely Grilled Part 1- Chicken and Potato Salad

I have an affinity for outdoor grilling and thought it would be fun to see if I could compose an entire menu, start to finish, using my grill. The results were fan-flipping-tastic! If you need a new grill recipe, you’ve come to the right place. Next week, I’ll share with you my fantastic recipe for grilled cocktails (yes, I said cocktails!) and an amazing grilled dessert.

Felicity Huffman's What The Flicka? - Completely Grilled Part 1: Chicken and Potato Salad Recipe

This tangy, spicy, and flavorful marinated chicken is really delicious. You’ll need to cook this on the grill during the last fifteen minutes before you plan on serving. Making the marinade and soaking the meat takes the longest.

-1 large lemon
-1 large lime
-4 cloves of fresh garlic
-1 jalapeno* (optional, but highly recommended)
-1 teaspoon of salt
-½ teaspoon of cracked black pepper
-½ cup extra virgin olive oil
-4 boneless skinless chicken breasts or 8 boneless skinless chicken thighs

1. Make the marinade at least three hours before cooking, preferably the night before.
2. Zest the lemon and lime and place the zest in a gallon-size resealable bag. Juice the lemon and lime after zesting.
3. Pour the juice inside the bag with the zest.
4. Peel and mince the garlic. Add it to the bag.
5. Mince the jalapeno. If you want less heat, remove the ribs and seeds from the pepper.
6. Mash the ingredients in the bag so they roughly come together.
7. Add the chicken to the bag. It will immediately start to “whiten” on contact with the citrus. Don’t worry, this is the beginning of amazing flavor seeping into the meat.
8. Add your salt, pepper and extra virgin olive oil to the bag. Seal the bag and massage the meat with the marinade until it looks fairly well distributed.
9. Set the bag in your fridge for at least three hours, better overnight.
10. Thirty minutes before you are ready to cook the chicken, pull it out of the fridge and let it come to room temperature on your counter. If you aren’t grilling anything else, this would be a good time to get your grill on and heated to medium-high heat, about 400-450 degrees.
11. Remove the chicken from the marinade and grill it for four minutes per side on the hottest part of your grill. Do not turn or touch the meat until the four minutes have passed. You want char marks and tiny burnt bits. Trust me.
12. Once it’s cooked on both sides, remove it from the grill and let it sit for about ten minutes on your counter before slicing it.
13. This chicken is great served sliced with tortillas or flatbread, or on its own.

Felicity Huffman's What The Flicka? - Completely Grilled Part 1: Chicken and Potato Salad Recipe

This is one of my favorite sweet-potato recipes. I make this salad year round, because it is delicious and super healthy. This salad has a spicy kick, so if you don’t like a little heat, you may want to leave out the chipotle and jalapeno peppers. Give yourself at least an hour to make this dish before you plan on serving.

3 large sweet potatoes
1 cup extra virgin olive oil, divided into separate ½ cups
½ cup diced red onion
1 medium jalapeno
½ cup fresh cilantro
1 large lime
2 tablespoons honey
1 teaspoon chipotle chili powder
1 teaspoon smoked paprika
1 teaspoon cumin seeds (you can also substitute this for 1 teaspoon of ground cumin)
1 teaspoon salt
½ teaspoon cracked black pepper

1. Preheat your grill to medium high heat, (400 – 450 degrees).
2. Peel your sweet potatoes and slice them into one inch thick rounds. Place them in a resealable gallon-size plastic bag and coat them with ½ cup of extra virgin olive oil.
3. While your grill is heating, finely dice the red onion and jalapeno pepper.
4. Roughly chop the cilantro, and add it, along with the onion and jalapeno to a large bowl.
5. In a smaller bowl, combine the other ½ cup of olive oil, the juice of one lime, honey, and all of the spices.
6. Whisk to combine, and then taste for salt.
7. When the grill is heated, lay your potato slices down in an even layer.
8. Allow them to cook for eight-ten minutes per side, and don’t flip them until they are well charred on the outside. Don’t worry if they look burnt, the char will give the salad a wonderful smoky flavor.
9. Once the potatoes have cooked on both sides, remove them from the grill and let them cool until you can handle them.
10. Cut the cooled potatoes into one-inch squares, and add them to the bowl with the cilantro, onion and jalapeno pepper. Once you’ve cut all the potatoes, add the dressing.
11. Stir gently to incorporate all the ingredients and let it sit for about five minutes before serving so the dressing can seep into the potatoes. Serve room temperature.

Felicity Huffman's What The Flicka? - Completely Grilled Part 1: Chicken and Potato Salad Recipe

This recipe is ridiculously simple and so flavorful. Enjoy!

4 large corn on the cobs, with their husks still attached
½ cup butter
Juice of ½ lime
Salt and pepper to taste

1. Preheat your grill to medium high heat, (400 – 450 degrees).
2. When ready, place the corn in an even layer on the grill, with the husks still attached.
3. Close the grill.
4. Every ten-twelve minutes, roll the corn over to a new side, so the outer husk gets charred all over. Within thirty minutes, possibly forty, your corn will be done.
5. Use an oven mitt to peel the husk from the corn. I recommend doing this outside.
6. As soon as the corn is peeled, douse it in butter.
7. Next, sprinkle the lime juice over the buttered corn.
8. Sprinkle a little salt and pepper over each cob. Serve immediately, and enjoy!