Garlic Marinated Chicken with Grilled Potatoes and Asparagus

2 lb. baby red new potatoes, halved or quartered if large2 tbs. olive oil

6 garlic cloves, minced

1/4 c. white-wine vinegar

3 tbs. fresh thyme leaves, chopped, plus sprigs for garnish, if desired

Coarse salt and ground pepper

2 lb. chicken cutlets (about 6-8)

1 tbs. butter

2 lb. asparagus, trimmed

1 recipe Dijon Vinaigrette (recipe below)

Heat grill to medium. Fold a 4-foot-long sheet of aluminum foil in half to make a double-layer sheet. Place the potatoes on the foil and make a packet by folding foil over potatoes and crimping edges to seal. Place on grill and cook, turning over once, until potatoes are tender, about 25 minutes. Remove from heat and keep warm.

Meanwhile, make marinade: In a large baking dish, whisk together oil, garlic, vinegar, thyme, 1 tsp. salt, and 1/2 tsp. pepper. Add chicken; turn several times to coat. Let marinate at room temperature 10-30 minutes.

Lift chicken from marinade and grill until browned and cooked through, 2-3 minutes per side. Remove from grill and keep warm.

Meanwhile, grill asparagus (in a grilling basket, if desired) until crisp-tender. Toss with vinaigrette.

Toss potatoes with butter and season with salt and pepper. Serve with grilled chicken and asparagus. Garnish with thyme sprigs, if desired.

Dijon Vinaigrette

3 tbs. white wine vinegar

2 tbs. Dijon mustard

1 tsp. honey

1/4 c. olive oil

Coarse salt and ground pepper

In a small bowl or jar, combine vinegar, mustard, and honey; season generously with salt and pepper. Whisk or shake to combine. Add olive oil; whisk or shake again. Store in an airtight container or jar, refrigerated, up to 2 weeks. Shake before using.

(adapted from Martha Stewart)