Wednesday, July 31, 2019

Bobby Flay’s Grilled Chicken with Homemade Roasted Garlic-Oregano Vinaigrette and Grilled Fingerling Potatoes

Bobby says “Keeping the skin on and the rib bone in the chicken keeps the meat intact and helps it stay nice and moist while it grills.” Cook them on the cool side of the grill for 18 minutes. Remember to check the internal temperature. Chicken breasts are safe to eat when the temperature reaches 160F-165F. When grilling your fingerling potatoes use a mesh grill mat. It makes it easier to turn them and keep them intact. Serves 4 Total Time: 55 minutes


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
Fresh oregano sprigs, for garnish
Fresh parsley sprigs, for garnish


For the 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. Yum Yum!

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