Grilled Herb-Marinated Chicken with Red, White, and Blue Potato Salad
A vibrant Memorial Day-inspired grilled chicken paired with a colorful potato salad featuring red, white, and blue potatoes tossed in a tangy mustard dressing. This american-inspired grilling ready in about 45 minutes pairs olive oil, lemon juice, fresh rosemary, chopped for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 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 (6 oz each) boneless skinless chicken breasts
- 3 tbsp olive oil
- 2 tbsp lemon juice
- 1 tbsp fresh rosemary, chopped
- 1 tbsp fresh thyme, chopped
- 3 garlic cloves, minced
- 1 tsp salt
- 1/2 tsp black pepper
- 1 cup red potatoes, quartered
- 1 cup purple (blue) potatoes, quartered
- 1 cup white potatoes, quartered
- 2 celery stalks, diced
- 1/4 cup red onion, finely chopped
- 2 tbsp Dijon mustard
- 1 tbsp apple cider vinegar
- 1/3 cup mayonnaise
- 2 tbsp fresh parsley, chopped
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Step 1: In a medium bowl, whisk together 3 tbsp olive oil, 2 tbsp lemon juice, 1 tbsp chopped rosemary, 1 tbsp chopped thyme, 3 minced garlic cloves, 1 tsp salt, and 1/2 tsp black pepper to create the marinade.
- Step 2: Place 4 boneless skinless chicken breasts in a resealable bag, pour marinade over, seal, and refrigerate for at least 1 hour or up to 4 hours.
- Step 3: While chicken marinates, place 1 cup red potatoes, 1 cup purple potatoes, and 1 cup white potatoes in a large pot, cover with cold water, add 1 tsp salt, and bring to a boil. Cook for 12-15 minutes until potatoes are tender but not falling apart; drain and let cool.
- Step 4: In a large bowl, combine cooled potatoes with 2 diced celery stalks, 1/4 cup finely chopped red onion, 2 tbsp chopped parsley, 2 tbsp Dijon mustard, 1 tbsp apple cider vinegar, and 1/3 cup mayonnaise. Stir gently to coat and season with 1/2 tsp salt and 1/4 tsp black pepper.
- Step 5: Preheat grill to medium-high heat (about 400°F). Remove chicken from marinade and grill for 6-7 minutes per side until internal temperature reaches 165°F and juices run clear. Let rest 5 minutes before slicing.
- Step 6: Serve sliced grilled chicken alongside the colorful potato salad garnished with extra parsley if desired.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Grilled Herb-Marinated Chicken with Red, White, and Blue Potato Salad take to make?
Total time is about 45 minutes (20 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Grilled Herb-Marinated Chicken with Red, White, and Blue Potato Salad?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep olive oil from drying out.
Can I substitute ingredients in Grilled Herb-Marinated Chicken with Red, White, and Blue Potato Salad?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Grilled Herb-Marinated Chicken with Red, White, and Blue Potato Salad for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Grilled Herb-Marinated Chicken with Red, White, and Blue Potato Salad?
American grilling like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
