Grilled Chicken With Roasted Garlic-Oregano Vinaigrette And Grilled Fingerling Potatoes
Serves: 3
Gabriella Kub
1 January 1970
Based on User reviews:
42
Spice
43
Sweetness
55
Sourness
38
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
8 cloves
Roasted Garlic1 cup
White Wine Vinegar2 tbsps
Oregano Leaves (fresh)1 tbsp
Honey1 tsp
Red Chili FlakesDirections:
1
Watch how to make this recipe
2
Combine garlic, vinegar, oregano, parsley, honey and salt in a blender and blend until smooth
3
With the motor running, slowly add the oil and process until emulsified
4
Stir in the red chile flakes
5
Place potatoes in a medium saucepan, cover with cold water and add 1 tablespoon of salt
6
Bring to a boil over high heat and cook until a paring knife inserted comes out with some resistance
7
Do not cook the potatoes all the way through because they will continue cooking on the grill
8
Drain well and when cool enough to handle, slice in half lengthwise
9
Heat the grill to medium
10
Brush the chicken and potatoes with oil and season with salt and pepper
11
Place the chicken on the grill, skin-side down and grill until golden brown and slightly charred, 6 to 7 minutes
12
Turn the chicken over and continue grilling until just cooked through, 5 to 6 minutes
13
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
14
Turn over and continue grilling about a minute longer
15
Remove the chicken and potatoes to a platter and immediately drizzle with the roasted garlic-oregano vinaigrette
16
Let rest 5 minutes before serving
17
Garnish with oregano sprigs and parsley sprigs