Grilled Herb-Marinated Chicken with Memorial Day Red Potato Salad

By AislePrompt Editorial · Published 2026-05-22 · Updated 2026-05-22

Juicy grilled chicken breasts marinated in fresh herbs paired with a tangy red potato salad perfect for outdoor gatherings. This American-inspired grilling recipe, ready in about 45 minutes, pairs chicken breasts, olive oil, fresh rosemary for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 4 pieces (6 oz each) chicken breasts
• 1/4 cup olive oil
• 2 tbsp, chopped fresh rosemary
• 1 tbsp, chopped fresh thyme
• 3 cloves, minced garlic cloves
• 2 tbsp lemon juice
• 2 lbs, cut into 1-inch chunks red potatoes
• 2, diced celery stalks
• 1/4 cup, finely diced red onion
• 1/3 cup mayonnaise
• 1 tbsp Dijon mustard
• 1 tbsp apple cider vinegar
• 1 1/2 tsp, divided salt
• 1 tsp, divided black pepper
• 2 tbsp, chopped fresh parsley

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Instructions

1. Step 1: In a medium bowl, whisk together 1/4 cup olive oil, 2 tbsp chopped rosemary, 1 tbsp chopped thyme, 3 minced garlic cloves, 2 tbsp lemon juice, 1 tsp salt, and 1/2 tsp black pepper to create the marinade. Place 4 chicken breasts in a large ziplock bag, pour marinade over, seal, and refrigerate for at least 1 hour.
2. Step 2: While chicken marinates, place 2 lbs of red potatoes in a large pot and cover with cold water. Add 1 tsp salt and bring to a boil over high heat. Reduce to medium heat and simmer for 12-15 minutes until potatoes are fork-tender. Drain and let cool slightly.
3. Step 3: In a large bowl, combine the cooled potatoes, 2 diced celery stalks, 1/4 cup finely diced red onion, 1/3 cup mayonnaise, 1 tbsp Dijon mustard, 1 tbsp apple cider vinegar, 1/2 tsp salt, 1/2 tsp black pepper, and 2 tbsp chopped fresh parsley. Toss gently to coat.
4. Step 4: Preheat grill to medium-high heat (about 400°F). Remove chicken breasts from marinade and grill for 6-7 minutes per side until internal temperature reaches 165°F and juices run clear.
5. Step 5: Remove chicken from grill and let rest for 5 minutes. Serve alongside a generous scoop of the red potato salad for a classic Memorial Day meal.