The weather here in Vegas is starting to get really nice so we decided to fire up the grill and put it to good use. So I marinated some bone in chicken in tequila, lime and a little rosemary and oregano and set it in the frig for a few hours. My wife cut up some potatoes with a good helping of butter, some onions and a little salt and pepper that we pouched up and set on the grill.

Now, normally I just put the potato pouch on the grill and let go for at least 30 minutes before putting on whatever the main dish is because they take so long. I usually end up with a few burned potatoes but they always end up good. This time however I put them on for ten minutes then flipped then for another ten minutes. After that 20 minutes of direct heat, I put them off to the side off the direct heat and let them cook for another 10 minutes before I put the chicken on.

I then took the chicken out of the marinade, added a little kosher salt and put then on the direct heat for 10 minutes like I did for the potato pouch. Leaving them to cook with the lid down, I then flipped them for another 10 minutes then moved them to the side to finish cooking without the direct heat.

A few minutes before I took the chicken and potatoes off the grill, I put some olive oil on a nice piece of focaccia that my wife got and put it on the grill to warm up while I took everything else off and got the table set.

The Result

I could have let the chicken cook a little longer (they were pretty big), but they were still good with just a touch of the tequila and lime. The potatoes were perfect, the best we’ve made so far. Just tender enough with a great taste. The bread was wonderful will some olive oil and fresh ground pepper for dipping.

All around a nice way to start the grilling season!