Thursday, July 9, 2009

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

We're always looking for new chicken recipes, especially when it calls to be grilled. My DB loves to grill, and when Bobby Flay is hosting his "Boys Meets Grill" show, we're always tuned in. I love how Bobby uses fresh ingredients and his flavors can be summed up in one word... BOLD! (That's how we like to roll.)

Unfortunately, the evening we were planning to grill, it started to thunderstorm, but this was easily adapted to our stove top by seasoning the chicken with garlic salt and freshly ground black pepper. Since the chicken breasts were thick, my DB cooked it on medium/medium-low to ensure it was fully cooked on the inside but not too quickly on the outside. The vinaigrette was the HIT. It was delicious and very refreshing. Next time, I would like the chicken to have more flavor. Therefore, I'd recommend making a double batch of the vinaigrette (1 for the marinade, 1 for the topper), and marinating the chicken overnight. All in all, a healthy and easy dish to put together! (We didn't make the grilled potatoes, but Bobby's version on TV looked great. I have added this recipe below.)

For the roasted garlic-oregano vinaigrette
8 cloves roasted garlic
1/4 cup white wine vinegar
2 Tbsp fresh oregano leaves
2 Tbsp fresh parsley leaves
1 Tbsp honey
1/2 tsp kosher salt
3/4 cup olive oil (I used ½ cup olive oil)
1/4 tsp red chili flakes

For the grilled chicken and potatoes
12 fingerling potatoes, scrubbed (Alternative: New or red potatoes, halved)
Kosher salt
Olive oil
4 (8-ounce) bone-in chicken breasts (I used boneless, skinless chicken breasts)
Freshly ground black pepper
Fresh oregano sprigs, for garnish
Fresh parsley sprigs, for garnish

For the roasted garlic-oregano vinaigrette
1. Combine garlic, vinegar, oregano, parsley, honey and salt in a blender and blend until smooth.

2. With the motor running, slowly add the oil and process until emulsified.
3. Stir in the red chile flakes.

For the grilled chicken and potatoes
1. 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.
2. Drain well and when cool enough to handle, slice in half lengthwise.
3. Heat the grill to medium.
4. Brush the chicken and potatoes with oil and season with salt and pepper.
5. Place the chicken on the grill, skin-side down and grill until golden brown and slightly charred, 6 to 7 minutes.
6. Turn the chicken over and continue grilling until just cooked through, 5 to 6 minutes.
7. 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.
8. Turn over and continue grilling about a minute longer.
9. Remove the chicken and potatoes to a platter and immediately drizzle with the roasted garlic-oregano vinaigrette.
10. Let rest 5 minutes before serving.
11. Garnish with oregano sprigs and parsley sprigs.

Source: Bobby Flay


Joelen said...

Mmm - I love Bobby Flay recipes and this one looks fantastic!

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