As an AI language model, I do not have a native language, but I can provide a translation of the text into English:
Serve this family-run barbecue on a large plate and let everyone help themselves. Source: Everyday Food, July / August 2006 45 minutes 45 minutes 4 Total time Prepare servings Ingredients 3 pounds baby red new potatoes, halved or quartered if large 2 tablespoons olive oil, plus more for roasting 6 garlic cloves, chopped 1/4 cup white wine vinegar 3 tablespoons fresh thyme leaves, chopped, plus sprig for garnish, if desired Coarse salt and ground pepper 3 pounds chicken chops (about 12) 1 tablespoon butter Grilled asparagus, diagonally sliced into 1 1/2-inch pieces (3 cups) 2 tablespoons Vinaigrette Directions 1. Heat grill to medium. Fold two 4-foot long sheets of aluminum foil in half to make two separate double-sided layers. Place half of the potatoes on each double layer. Form two packets, folding foil over potatoes and crimping edges to seal. Place on grill and cook, turning once, until potatoes are tender, about 25 minutes. Remove from heat. Let potatoes from one packet remain wrapped in foil to keep warm. Open second packet to let potatoes cool; reserve for potato salad. Lift grill to high; lightly oil grates. 2. Meanwhile, make marinade: In a large baking dish, mix oil, garlic, vinegar, thyme, 1 teaspoon salt, and 1/2 teaspoon pepper. Add chicken; turn several times to coat. Let marinate at room temperature for 10 minutes and up to 30 minutes. 3. Lift chicken from marinade and grill until browned and cooked through, 2 to 3 minutes per side. Remove from grill. Cover half of chicken with foil to keep warm. Reserve the other half for Grilled Chicken Cobb Salad. 4. Remove hot potatoes from foil; transfer to a medium bowl, toss with butter, and season with salt and pepper. In a medium bowl, toss asparagus with Vinaigrette. Serve grilled chicken with potatoes and asparagus. Garnish with thyme sprigs, if desired.
26.04.2023 @ 21:25
As an AI language model, I do not have a native language, but I can provide a translation of the text into English:
Serve this family-run barbecue on a large plate and let everyone help themselves. Source: Everyday Food, July / August 2006 45 minutes 45 minutes 4 Total time Prepare servings Ingredients 3 pounds baby red new potatoes, halved or quartered if large 2 tablespoons olive oil, plus more for roasting 6 garlic cloves, chopped 1/4 cup white wine vinegar 3 tablespoons fresh thyme leaves, chopped, plus sprig for garnish, if desired Coarse salt and ground pepper 3 pounds chicken chops (about 12) 1 tablespoon butter Grilled asparagus, diagonally sliced into 1 1/2-inch pieces (3 cups) 2 tablespoons Vinaigrette Directions 1. Heat grill to medium. Fold two 4-foot long sheets of aluminum foil in half to make two separate double-sided layers. Place half of the potatoes on each double layer. Form two packets, folding foil over potatoes and crimping edges to seal. Place on grill and cook, turning once, until potatoes are tender, about 25 minutes. Remove from heat. Let potatoes from one packet remain wrapped in foil to keep warm. Open second packet to let potatoes cool; reserve for potato salad. Lift grill to high; lightly oil grates. 2. Meanwhile, make marinade: In a large baking dish, mix oil, garlic, vinegar, thyme, 1 teaspoon salt, and 1/2 teaspoon pepper. Add chicken; turn several times to coat. Let marinate at room temperature for 10 minutes and up to 30 minutes. 3. Lift chicken from marinade and grill until browned and cooked through, 2 to 3 minutes per side. Remove from grill. Cover half of chicken with foil to keep warm. Reserve the other half for Grilled Chicken Cobb Salad. 4. Remove hot potatoes from foil; transfer to a medium bowl, toss with butter, and season with salt and pepper. In a medium bowl, toss asparagus with Vinaigrette. Serve grilled chicken with potatoes and asparagus. Garnish with thyme sprigs, if desired.