Serious Eats: Recipes
Grilling: Chicken with Roasted Garlic-Oregano Vinaigrette and Fingerling Potatoes
Each week Joshua Bousel of The Meatwave drops by with a recipe for you to grill over the weekend. Fire it up, Joshua!
Chicken tends to be my go-to item when I want something to grill after work but haven't planned anything in advance. It's quick, healthy, and can easily be livened up with a simple sauce. Although not that exciting, it does the trick to fill the belly. When I came across this chicken recipe in Bobby Flay's Grill It!, I got all jazzed up about the roasted-garlic vinaigrette pairing, thinking it may add the needed punch to make a last-minute meal truly excellent.
Unfortunately expectations were not quite met. The meal was pleasant enough--a juicy, crisp-skinned grilled chicken along with silky fingerling potatoes, and while the sauce added a decent flavor to both, it didn't provide the extra depth I wanted. The roasted garlic and oregano were actually diminished by the flavors of the oil and vinegar, and while this is easily fixed by adjusting the vinaigrette proportions, I think the real problem is that I'm trying to make a quick grilled chicken more than it really can be.
About the author: Joshua Bousel blogs about grilling on his blog, The Meatwave, and appears weekly here on Serious Eats during grilling season.
Grilled Chicken with Roasted Garlic-Oregano Vinaigrette and Fingerling Potatoes
Adapted from Grill It! by Bobby Flay.
