Mohamed Shili This delicious grilled chicken with roasted garlic-oregano vinaigrette and fingerling potatoes is the perfect quick and easy meal for any occasion. Packed with fresh, vibrant flavors, it’s a simple yet flavorful dish that can be easily customized with common ingredients. Whether for a weeknight dinner or a weekend barbecue, this recipe is sure to impress!
Ingredients Needed:
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
How To Make Grilled Chicken with Roasted Garlic-Oregano Vinaigrette and Grilled Fingerling Potatoes?
- Prepare the Vinaigrette: In a blender, combine the roasted garlic, white wine vinegar, fresh oregano, parsley, honey, and kosher salt. Blend until smooth. With the blender running, slowly add the olive oil and continue blending until the mixture emulsifies. Stir in the red chili flakes.
- Prepare the Potatoes: Place the fingerling potatoes in a medium saucepan, cover with cold water, and add 2.5g of kosher salt. Bring to a boil over high heat and cook until a paring knife inserted comes out with some resistance. Don’t cook the potatoes fully as they will continue cooking on the grill. Drain well and, when cool enough to handle, slice the potatoes in half lengthwise.
- Heat the Grill: Preheat your grill to medium.
- Season the Chicken and Potatoes: Brush both the chicken breasts and potatoes with olive oil. Season with kosher salt and freshly ground black pepper.
- Grill the Chicken: Place the chicken on the grill, skin-side down. Grill for 6-7 minutes until golden brown and slightly charred. Flip the chicken and grill for another 5-6 minutes or until fully cooked through.
- Grill the Potatoes: A few minutes before the chicken is done, place the potatoes on the grill and cut side down. Grill for about 2 minutes until lightly golden brown. Flip the potatoes and continue grilling for another minute.
- Serve: Remove the chicken and potatoes from the grill and place them on a platter. Immediately drizzle with the roasted garlic-oregano vinaigrette. Let rest for 5 minutes before serving. Garnish with fresh oregano and parsley sprigs.
Recipe Tips:
- Don’t Overcook the Potatoes: Cook the potatoes just until slightly tender before grilling. This helps them hold their shape and prevents them from becoming mushy on the grill.
- Use Fresh Herbs: Fresh oregano and parsley make this dish pop. They add brightness and flavor, so don’t skip them!
- Let the Chicken Rest: After grilling, let the chicken rest for 5 minutes. This keeps it juicy and ensures it’s tender when you cut into it.
- Adjust the Vinaigrette: If you like it spicier, add more chili flakes to the vinaigrette. Taste as you go to find the perfect heat level for you.
- Grill the Potatoes Cut-Side Down: This ensures they get a nice char and flavor on the cut side. Flip them carefully to avoid losing that crispiness.
How To Store & Reheat Leftovers?
- Refrigerate: Let the leftovers cool to room temperature. After that, place them in an airtight container and refrigerate for up to 3 days.
- Reheat: Reheat the chicken and potatoes on medium heat for 5-7 minutes, flipping occasionally, until warmed through.
Nutrition Facts:
- Calories: 450 kcal
- Total Fat: 9.2 g
- Saturated Fat: 1.3 g
- Cholesterol: 70 mg
- Sodium: 1,200 mg
- Potassium: 1,200 mg
- Total Carbohydrate: 52.3 g
- Dietary Fiber: 6.5 g
- Sugars: 3.5 g
- Protein: 38.6 g
Try More Bobby Flay Recipes:
- Charcoal Grilled Chicken Sinaloa-Style with Grilled Corn, Black Bean, and Quinoa Relish
- Grilled Chicken Paillard with Lemon and Black Pepper and Arugula-Tomato Salad
- Grilled Chicken Breasts with Spicy Peach Glaze
- Bobby Flay Grilled Chicken Breast
Grilled Chicken with Roasted Garlic-Oregano Vinaigrette and Grilled Fingerling Potatoes
Description
This delicious grilled chicken with roasted garlic-oregano vinaigrette and fingerling potatoes is the perfect quick and easy meal for any occasion. Packed with fresh, vibrant flavors, it’s a simple yet flavorful dish that can be easily customized with common ingredients. Whether for a weeknight dinner or a weekend barbecue, this recipe is sure to impress!
Ingredients
For the roasted garlic-oregano vinaigrette:
For the grilled chicken and potatoes:
Instructions
- Prepare the Vinaigrette: In a blender, combine the roasted garlic, white wine vinegar, fresh oregano, parsley, honey, and kosher salt. Blend until smooth. With the blender running, slowly add the olive oil and continue blending until the mixture emulsifies. Stir in the red chili flakes.
- Prepare the Potatoes: Place the fingerling potatoes in a medium saucepan, cover with cold water, and add 2.5g of kosher salt. Bring to a boil over high heat and cook until a paring knife inserted comes out with some resistance. Don’t cook the potatoes fully as they will continue cooking on the grill. Drain well and, when cool enough to handle, slice the potatoes in half lengthwise.
- Heat the Grill: Preheat your grill to medium.
- Season the Chicken and Potatoes: Brush both the chicken breasts and potatoes with olive oil. Season with kosher salt and freshly ground black pepper.
- Grill the Chicken: Place the chicken on the grill, skin-side down. Grill for 6-7 minutes until golden brown and slightly charred. Flip the chicken and grill for another 5-6 minutes or until fully cooked through.
- Grill the Potatoes: A few minutes before the chicken is done, place the potatoes on the grill and cut side down. Grill for about 2 minutes until lightly golden brown. Flip the potatoes and continue grilling for another minute.
- Serve: Remove the chicken and potatoes from the grill and place them on a platter. Immediately drizzle with the roasted garlic-oregano vinaigrette. Let rest for 5 minutes before serving. Garnish with fresh oregano and parsley sprigs.
Notes
- Don’t Overcook the Potatoes: Cook the potatoes just until slightly tender before grilling. This helps them hold their shape and prevents them from becoming mushy on the grill.
- Use Fresh Herbs: Fresh oregano and parsley make this dish pop. They add brightness and flavor, so don’t skip them!
- Let the Chicken Rest: After grilling, let the chicken rest for 5 minutes. This keeps it juicy and ensures it’s tender when you cut into it.
- Adjust the Vinaigrette: If you like it spicier, add more chili flakes to the vinaigrette. Taste as you go to find the perfect heat level for you.
- Grill the Potatoes Cut-Side Down: This ensures they get a nice char and flavor on the cut side. Flip them carefully to avoid losing that crispiness.
Grilled Chicken with Roasted Garlic-Oregano Vinaigrette and Grilled Fingerling Potatoes