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Chili Garlic Rub Chicken, Salt and Vinegar Potatoes and Zucchini

Active Time: 15 minutes
Total Time: 20 minutes
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Why we love it:

This wet marinade can be stored in a jar in the freezer for a year. It defrosts quickly and tastes great on chicken, fish, steak, or veggies. It’s the type of thing that’s easy to make a double or triple batch once and will have you praising your thoughtfulness later!


  • 3 Tablespoons Chili Powder
  • 3 Tablespoons Cider Vinegar
  • 12 Shallot
  • 4 cloves Garlic (peeled)
  • 1 Tablespoon Extra Virgin Olive Oil
  • 14 teaspoon Black Pepper (freshly cracked)
  • 1 teaspoon Kosher Salt (for marinade)
  • 1 pound Yukon Gold Potatoes washed, skin on
  • 1 teaspoon Kosher Salt (for potatoes)
  • 114 pounds Chicken Breast (boneless, skinless)
  • 1 Tablespoon Canola Oil
  • 12 pound Zucchini
  • 12 teaspoon Cider Vinegar
  • 1 pinch Maldon Sea Salt
  • 4 leaves Basil

Cooking Instructions


    Combine all of the ingredients in a blender, bullet blender, or even a food processor. Pulse until its mostly smooth.

  • 3. CHICKEN

    Place the chicken in a large bowl and pour marinade over the top. Turn to coat well. Line a baking sheet and arrange the chicken in one layer, place in the top third of the oven and time for about 14 minutes.


    Scrub the potatoes well and place them on a work surface. Cut them in half lengthwise, then in half again making 4 pieces. Turn them 90 degrees and slice across the sticks you’ve just made turning the potatoes into thin triangular wedges. Aim for about ¼” thick.

    Toss the cut potatoes on lined baking sheet with the Tablespoon of canola oil and 1 teaspoon of salt. Once evenly coated, spread them evenly out on the sheet. Place in the bottom third of the oven and roast for 8 minutes. After 8 minutes you’ll stir and add the zucchini, so chop that now.


    Slice the zucchini into large chunks - we like to use a roll cut. Cut a 1.5” piece of the bottom on a drastic angle. Then roll the zucchini toward to until the cut side faces up, then slice again through the cut face, on an angle. Roll, slice through cut face, roll, slice, repeat until you only have a tiny stem end left.

    Add zucchini to the pan with the potatoes after they’ve cooked for 8 minutes. You can either move them to the side to keep zucchini separate, or just scatter them over the top of the potatoes.
    Cook for another 5-6 minutes.

  • 6. CHICKEN

    Check the chicken at 14 minutes, depending on the thickness it, may be done or require up to another 5 minutes.

  • 7. PLATING

    When chicken is cooked through, remove from oven. Slice it if you don’t have 1 piece per person then divide the pieces evenly. When the potatoes are done, toss the hot tray with ½ teaspoon cider vinegar and a pinch of fancy sea salt. Serve with potatoes and zucchini. Garnish with large torn leaves of basil.

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  • PALEO:
    use sweet potatoes or cauliflower florets in place of the russets
    the marinade is fantastic on any fish. Roast in the oven, adjust cooking time based on the fish you have. Try flank, skirt, or hanger steak and put it on the BBQ
    add a kick of chili flake or cayenne to the marinade. Or serve with sriracha
    any potatoes work just fine here but may take a little longer to cook through
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