Summer Grill Kit: Grilled Chicken Sandwich & Roasted Potatoes

Recipe Directions

1. Preheat your grill on high. Preheat your oven to 325 degrees fahrenheit.
2. Open the container of potatoes (a) and use the lid to drain out the water. Lay the potatoes on a baking tray lined with foil or parchment. Use paper towel to pat the potatoes dry. Drizzle 2 tsp of oil (for each serving you are preparing) over the potatoes. Toss with tongs or your hands to coat the potatoes with oil, and spread them out evenly on the tray. Place the baking tray in your preheated 325 degree oven and bake for 12 minutes.
3. While the potatoes are baking, cut open the package of marinated chicken (b) and place on a plate lined with paper towel. Let the chicken sit for 1-2 minutes to drain any excess moisture, then discard the paper towel. Season with a pinch of salt and pepper. Drizzle a small amount of oil over both sides of the chicken. Take outside and put the chicken on your preheated grill and close the lid. Cook for 2 minutes, then use tongs to rotate the chicken 45 degrees, but do not flip it over. Close the lid and cook for another 2 minutes. Flip the chicken over and cook that side for 2 minutes, then turn 45 degrees and cook for a final 2 minutes. The lid should be closed while the chicken cooks. (Check often to make sure the chicken is not burning. At any time, if the outside of the chicken is getting too charred, turn the grill down to medium). Make a small cut into the middle of one piece of chicken to make sure it is cooked through.
4. When the potatoes have baked for 12 minutes, turn the oven temperature up to 425 degrees. Bake the potatoes for 5 more minutes or until golden brown.
5. Brush the brioche buns (c) with a small amount of oil. Place face-down on the grill. Warm until toasted.
6. When the chicken is done, place on a cutting board. Spoon the italian dressing (d) over the chicken. Turn the chicken over a few times to coat with dressing, then let it rest for 2 minutes.
7. Build your sandwich by placing the chicken thigh on the bottom half of a brioche bun. Use a knife to spread onion jam (e) and blue cheese cream (f) on the top half of the bun. Place arugula (g) on top of the chicken. Serve the roasted potatoes on the side.