Grilled Chicken Thigh Fillet with Jacket Potatoes

Ingredients

• 600-700 g chicken thigh fillets (Arta Poultry Cooperative)
• 3 medium potatoes (similar in size for even cooking)

For the marinade:

• 4 tbsp extra virgin olive oil
• Juice of ½ lemon
• Juice of ½ orange
• 1 tbsp mustard
• 1 sprig fresh rosemary or thyme, finely chopped
• Salt
• Freshly ground black pepper

For serving the potatoes:

• A small amount of fresh butter or cream cheese
• Flaky sea salt

Method

1. Prepare the potatoes

Wash the potatoes thoroughly, leaving the skin on. Pierce each potato 3-4 times with a fork. Lightly brush with olive oil, season with salt, and wrap tightly in aluminum foil.

2. Marinate the chicken

In a bowl, combine all the marinade ingredients. Add the chicken thigh fillets and coat them evenly. Leave them at room temperature for about 20 minutes before grilling.

3. Grilling

The potatoes:
Place the wrapped potatoes on the grill over indirect heat and cook until tender all the way through.

The chicken:
Once the grill is properly heated, place the fillets on the grate. Grill for approximately 6-8 minutes per side, depending on the heat intensity, until nicely browned and fully cooked while remaining juicy.

Checking doneness:
The potatoes are ready when they feel soft all the way to the center when gently squeezed (using a heatproof glove or towel).

4. Serving

Carefully open the potatoes lengthwise and add a small amount of butter or cream cheese. Finish with flaky sea salt and serve alongside the juicy grilled chicken thigh fillets.