Grilling: Chicken with Roasted Garlic-Oregano Vinaigrette and Fingerling Potatoes Recipe
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.
Grilled Chicken with Roasted Garlic-Oregano Vinaigrette and Fingerling Potatoes
Adapted from Grill It! by Bobby Flay.
Ingredients
- For the chicken and potatoes:
- 12 fingerling potatoes
- 4 bone-in chicken breasts
- Freshly ground black pepper
- Kosher salt
- Olive oil
- Fresh oregano sprigs, for garnish
- For the vinaigrette:
- 8 cloves of garlic
- 1/4 cup white wine vinegar
- 1 teaspoon honey
- 2 tablespoons fresh oregano leaves
- 1/2 teaspoon kosher salt
- 1/2 teaspoon red chili flakes
- 3/4 cup extra-virgin olive oil
Directions
-
1.
Put the potatoes in a medium saucepan, cover with salted cold water, and bring to a boil. Reduce the heat and simmer until a paring knife inserted into the potatoes comes out with some resistance, 8 to 10 minutes. Drain well, and when cool enough to handle, slice in half lengthwise.
-
2.
Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and spread coals out evenly over the charcoal grate.
-
3.
Place garlic cloves in heavy duty tin foil, drizzle with olive oil, seal, and place directly in the coals. Cook until gloves are browned and very soft, about 20-30 minutes. Remove from the grill and squeeze cloves out of the skin when cool enough to handle.
-
4.
Combine the garlic, vinegar, honey, oregano, and chili flakes in a blender and blend until smooth. With the motor running, slowly add the oil and process until emulsified. Pour into a small bowl and set aside.
-
5.
Brush the chicken and potatoes with olive oil and season with salt and pepper. Place chicken on the grill, skin side down and grill until browned and crisp, about 6 to 7 minutes. Flip chicken and continue cooking until an instant read thermometer reads 165°F in the thickest part of the breast. A few minutes before the chicken has finished, place the potatoes on the grill, cut side down, and cook until lightly golden brown, about 2 to 4 minutes. Turn over and continue grilling for a minute longer.
-
6.
Remove chicken and potatoes to a platter and immediately drizzle with the roasted garlic-oregano vinaigrette. Let rest for 5 minutes, garnish with oregano sprigs and serve.
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