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1
Heat a grill to medium.
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2
Fold a 4-footlong sheet of aluminum foil in half to make a double-layer sheet.
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3
Place the potatoes on the double layer.
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4
Form a packet, folding the foil over the potatoes and crimping the edges to seal.
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5
Place on the grill and cook, turning over once, until the potatoes are tender, about 25 minutes.
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6
Remove from the heat.
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7
Leave the potatoes wrapped in foil to keep warm.
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8
Raise the grill to high; lightly oil the grates.
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9
Meanwhile, make the marinade: In a large baking dish, whisk together 1 tablespoon of the oil, the garlic, vinegar, thyme, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
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10
Add the chicken; turn several times to coat.
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11
Let marinate at room temperature for 10 minutes.
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12
In a large bowl, toss the asparagus with the remaining 1 teaspoons oil; season with salt and pepper.
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13
Working in batches, if necessary, grill the asparagus, turning occasionally, until lightly browned and tender, 4 to 8 minutes, depending on the thickness of the spears.
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14
Set aside.
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15
Lift the chicken from the marinade and grill until browned and cooked through, 2 to 3 minutes per side.
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16
Remove from the grill.
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17
Cover the chicken with foil to keep warm.
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18
Remove the warm potatoes from the foil; transfer to a medium bowl, toss with the butter, and season with salt and pepper.
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19
Cut the asparagus on the diagonal into 1 1/2-inch pieces.
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20
In a medium bowl, toss the asparagus with the vinaigrette.
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21
Serve the grilled chicken with the potatoes and asparagus.
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22
Garnish with thyme sprigs, if desired.
