Grilled Chicken Breasts with Baked Potatoes
Rinse chicken breasts and pat dry. In a bowl, mix together 4 tablespoons olive oil, garlic, lemon, thyme and chile. Season with salt and pepper. Pour marinade over chicken. Cover and refrigerate overnight. Rinse and scrub potatoes, then pat dry. Wrap potatoes tightly in aluminum foil and bake in a hot oven (200°C or approximately 400°F), about 50 min.
Drain chicken breasts. Grill chicken over a hot charcoal grill, brushing occasionally with marinade until golden-brown on all sides.