Garlic-Marinated Chicken Cutlets with Grilled Potatoes

Preparation

1. Step 1

   Heat a grill to medium. Fold a 4-footlong sheet of aluminum foil in half to make a double-layer sheet. Place the potatoes on the double layer. Form a packet, folding the foil over the potatoes and crimping the edges to seal. Place on the grill and cook, turning over once, until the potatoes are tender, about 25 minutes. Remove from the heat. Leave the potatoes wrapped in foil to keep warm. Raise the grill to high; lightly oil the grates.

   Step 2

   Meanwhile, make the marinade: In a large baking dish, whisk together 1 tablespoon of the oil, the garlic, vinegar, thyme, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Add the chicken; turn several times to coat. Let marinate at room temperature for 10 minutes.

   Step 3

   In a large bowl, toss the asparagus with the remaining 1˙ teaspoons oil; season with salt and pepper. Working in batches, if necessary, grill the asparagus, turning occasionally, until lightly browned and tender, 4 to 8 minutes, depending on the thickness of the spears. Set aside.

   Step 4

   Lift the chicken from the marinade and grill until browned and cooked through, 2 to 3 minutes per side. Remove from the grill. Cover the chicken with foil to keep warm.

   Step 5

   Remove the warm potatoes from the foil; transfer to a medium bowl, toss with the butter, and season with salt and pepper. Cut the asparagus on the diagonal into 1 1/2-inch pieces. In a medium bowl, toss the asparagus with the vinaigrette. Serve the grilled chicken with the potatoes and asparagus. Garnish with thyme sprigs, if desired.