No Slivers Here

June 23, 2009

Grilled Chicken with Roasted Garlic-Oregano Vinaigrette and Grilled Fingerling Potatoes

Filed under: Chicken, Main Dish, Vegetables — Tags: , — bettylou79 @ 8:06 pm

A few weeks ago when Seattle was just starting it’s 30 day streak of no rain, my husband and I decided to grill instead of heating up the whole apartment.  I knew we were both in the mood for chicken on the grill.  My next step was to consult one my dear friends, the Food Network website.  The most logical chef/tv show to consult was Bobby Flay of Boy Loves Grill.  Just the title of this recipe had me sold.

My favorite part of the meal was the vinaigrette.  It was so fresh and smooth.  I did choose to not roast my garlic but I don’t think it made a big difference.  I made one other change with the potatoes.  My husband and I went on a wild goose chase looking for fingerling potatoes and 3 different stores before finally settling for small red potatoes.  Why can you never find what you’re looking for at the grocery store when you need it?!  My husband said that the chicken tasted great even the next day when he had it for dinner at work.  I think that we might need to invest in a larger grill soon.  We have  small one on our patio but it definitely doesn’t hold a lot of food!

Enjoy!

Grilled Chicken with Roasted Garlic-Oregano Vinaigrette and Grilled Fingerling Potatoes

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source: Food Network: Boy Meets Grill

Ingredients

For the roasted garlic-oregano vinaigrette:

  • 8 cloves roasted garlic
  • 1/4 cup white wine vinegar
  • 2 tablespoons fresh oregano leaves
  • 2 tablespoons fresh parsley leaves
  • 1 tablespoon honey
  • 1/2 teaspoon kosher salt
  • 3/4 cup olive oil
  • 1/4 teaspoon red chili flakes

For the grilled chicken and potatoes:

  • 12 fingerling potatoes, scrubbed
  • Kosher salt
  • Olive oil
  • 4 (8-ounce) bone-in chicken breasts
  • Freshly ground black pepper

Directions

Fresh oregano sprigs, for garnish

Fresh parsley sprigs, for garnish

For the roasted garlic-oregano vinaigrette:

Combine garlic, vinegar, oregano, parsley, honey and salt in a blender and blend until smooth. With the motor running, slowly add the oil and process until emulsified. Stir in the red chile flakes.

For the grilled chicken and potatoes:

Place potatoes in a medium saucepan, cover with cold water and add 1 tablespoon of salt. Bring to a boil over high heat and cook until a paring knife inserted comes out with some resistance. Do not cook the potatoes all the way through because they will continue cooking on the grill. Drain well and when cool enough to handle, slice in half lengthwise.

Heat the grill to medium.

Brush the chicken and potatoes with oil and season with salt and pepper. Place the chicken on the grill, skin-side down and grill until golden brown and slightly charred, 6 to 7 minutes. Turn the chicken over and continue grilling until just cooked through, 5 to 6 minutes. A few minutes before the chicken has finished cooking, place the potatoes on the grill, cut-side down and cook until lightly golden brown, about 2 minutes. Turn over and continue grilling about a minute longer. Remove the chicken and potatoes to a platter and immediately drizzle with the roasted garlic-oregano vinaigrette. Let rest 5 minutes before serving. Garnish with oregano sprigs and parsley sprigs.

2 Comments »

  1. I will definitely be trying this. My oregano bush is starting to go into overdrive, it’s time for an early summer harvest!

    Comment by Laura — June 24, 2009 @ 5:31 am

  2. That vinaigrette looks fabulous!!

    Comment by Joelen — June 24, 2009 @ 7:27 am


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