Save Recipe Print
Yield:
4 appetizer portions

Ingredients

Directions

Preheat grill. Brush chicken with olive oil and season with salt and pepper to taste. Grill for 5 minutes on each side or until cooked through, remove and let rest. Toss potatoes in olive oil and season with salt and pepper to taste. Grill cut side down until golden brown, turn over and continue grilling until cooked through.

Place 8 tortillas on a flat surface. Divide both cheeses among the tortillas. Slice chicken on the bias into 1/4-inch thick slices. Cut each potato half in half. Divide the chicken, potatoes, garlic and thyme among the 8 tortillas. Stack tortillas to make four. Top the four tortillas with the remaining four tortillas. Brush the top with olive oil and season with salt and pepper to taste. Grill, oil side down until golden brown. Carefully flip over and continue grilling until golden brown and the cheese has melted.

My Private Notes

Add a Note
Get the Recipe

Beer Can Cauliflower

Move over, chicken. There's a new grill star in town.

IDEAS YOU'LL LOVE

Garlic-Roasted Chicken

Recipe courtesy of Food Network Kitchen

Roasted Garlic Clove Chicken

Recipe courtesy of Melissa d'Arabian

Grilled Chicken, New Potato, Roasted Garlic and Fresh Thyme Quesadilla

Recipe courtesy of Bobby Flay

Roasted Garlic Chicken

Roasted Garlic Chicken

Recipe courtesy of Food Network Kitchen

Roast Chicken Dinner with Roasted Garlic Gravy

Recipe courtesy of Rachael Ray

Grilled Chicken Chops with Garlic Puree

Recipe courtesy of Aaron McCargo Jr.

Roasted Halved Chicken with Garlic-Herb Paste

Recipe courtesy of Sunny Anderson

Pollo Asada al Ajillo: Garlic Roasted Chicken

Browse Reviews By Keyword

          Check Out Our

          Get a sneak-peek of the new Food Network recipe page and give us your feedback.

          See it Now!

          Latest Stories