Friday, May 13

Chicken with Roasted Garlic & Oregano Vinaigrette


I usually find grilled chicken pretty bland, so I'm always looking for new, more exciting recipes. My boyfriend was recently gifted with Bobby Flay's Grill It cookbook (thanks, mom), and we've been having a great time looking at the recipes and planning our next meal. We recently tried a version of his grilled chicken with roasted garlic & oregano vinaigrette and were impressed with how flavorful it was. We decided to pour the sauce over the whole meal, and there wasn't a drop left.

Grilled Chicken & Roasted Garlic-Oregano Vinaigrette:
  • Remove six cloves from one head of garlic (leave paper on). Drizzle with 1 tbsp. olive oil, salt, and pepper, and wrap in tin foil.
  • Roast garlic in a 300°F oven for an hour, let cool, and squeeze garlic cloves out of their paper.*
  • In a blender, combine roasted garlic,1 tbsp. fresh oregano, 2 tbsp. red wine vinegar, 1/2 tbsp. honey, one pinch red chili flakes, and salt. 
  • Stream in 1/3 c. olive oil until emulsified.** Set dressing aside.
  • Meanwhile, heat your grill to medium.***
  • Season two bone-in, skin-on chicken breasts with salt, pepper, and olive oil.
  • Grill chicken for 6-7 minutes**** on both sides, until skin is crispy and the juices run clear.
  • During the last 3 minutes of cooking, place par-boiled*****  fingerling potatoes and asparagus on the grill.
  • Place veggies and chicken on a platter and immediately cover with the vinaigrette.
  • Tent with foil and let the whole meal rest for 10 minutes.
  • Divide onto plates and serve.

Serves two
*Can be done two days in advance.
**Or until mixture has thickened.
***You can use a gas or charcoal grill, or a grill pan if necessary.
****Time varies on size of breasts.
*****To par-boil the potatoes, cook in boiling, salted water for 8-10 minutes, drain, cool, and slice in half.