Grilled Rosemary Chicken & Garlic Truffle Oil Fries

Doesn’t this look yummy?


A few nights ago, we had our friend Dayna over for dinner, and the night before I emailed her with a list of at least 5 chicken dishes that I could make her.  I’m sure she was overwhelmed when she read it, but I don’t think she (or anyone) would expect any less of me.  When I get on my cooking kick, I tend to…go a little overboard be enthusiastic.  That all being said, she picked this grilled rosemary chicken recipe from The Novice Chef.  I paired it with garlic truffle fries from Damn Delicious (I rarely swear, so it feels weird to even type that, haha).  Turns out, Dayna isn’t a huge French fry fan – which meant more for my husband and me!


The chicken was pretty good, but would have been better, I think, had I marinated it for a full 24 hours.  I was planning to do it the night before, but I was feeling way too lazy, so I put it in the marinade around 8am (and then grilled at about 6pm).  Normally I am a total advocate of marinading for 24 hours, though!  Additionally, I had to drastically change the original recipe.  I used four chicken breasts, and with the amount of liquid for the marinade that the recipe called for, it produced, well…almost no liquid.  How does one marinate chicken in a liquid marinade with no liquid?  I don’t understand.  So I basically doubled everything (or tripled, honestly I can’t fully remember), in order to make a somewhat substantial marinade.  I also increased the amount of chopped rosemary, because it’s hard to use rosemary in the title and then only use a teeny tiny teaspoon of it (which is what the original recipe called for).  I also sprinkled some rosemary on top when it was done cooking (in addition to the lemon juice).  I feel horrible critiquing the original recipe, but I don’t want other recipe-tryers to be confused also.  And The Novice Chef really did include a great base of a recipe – and a great idea!  Plus, she probably has some great grilling techniques, as her grilled chicken looks so much fancier than my grilled chicken. =P

As for the fries…yum.  You might recall my previous (and first) experience with truffle oil, when I made the bacon and truffle oil mac’n’cheese a few months back).  The recipe called for 2tbsp of truffle oil, and again, given my previous experience, I toned it down to 1.5tbsp.  In the end, though, I could have used more, as I think the baking process decreased the intensity of it.  Also, I have a problem reading directions, so I tossed the garlic in with the fries pre-baking, though the recipe specifies post-baking.  When I was done baking the fries, I combined them in a large bowl, and added a few drops of truffle oil, some garlic powder, and chopped rosemary, and mixed it all together – YUM!

One final note: If you click the link for the original recipe of the chicken…I WANT HER KITCHEN!!  Seriously.  I want it.


Grilled Rosemary Chicken

serves 4

-2 garlic cloves, minced
-2tbsp extra virgin olive oil
-3-4tbsp dijon mustard
-2tbsp honey
-1tbsp brown sugar
-1-2tbsp red wine vinegar
-1/2tsp pepper
-1-2tbsp chopped fresh rosemary
-4 chicken breasts (excess fat trimmed)
-1/2 lemon, or lemon juice

-Combine the garlic, oil, mustard, vinegar, honey, brown sugar, pepper and rosemary in a large dish. Add the chicken and turn to coat. Marinate for 8-24 hours.
-Prepare grill. Grill chicken breasts 5-7 minutes per side, or until an internal temperature of 161 has been reached. Remove from grill and cover with aluminum foil. Allow to rest 5 minutes, then top with the juice of 1/2 a lemon before serving.

Garlic Truffle Oil Fries

serves 4+

-3 russet potatoes, cut into 1/3-inch thick fries
-2tbsp white truffle flavored extra virgin olive oil
-3 cloves garlic, pressed
-1tbsp chopped fresh rosemary (or parsley, or whatever you have on hand)

-Preheat oven to 450 degrees F. Line a baking sheet with parchment paper; set aside.
-Slice potatoes and let soak in water for at least ten minutes. Drain and dry with paper towels.
-Place the potatoes in a single layer onto the prepared baking sheet. Drizzle with truffle olive oil, salt and pepper, to taste; gently toss to combine.
-Place into oven and bake for 30-40 minutes (mine took about 45mins), or until golden brown and crisp, tossing occasionally.
-In a large bowl, combine fries, garlic, rosemary, and a few more sprinkles of truffle oil.


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