Ingredients
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
Directions
For the roasted garlic-oregano 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.
1 Video | Photo: Grilled Chicken with Roasted Garlic-Oregano Vinaigrette and Grilled Fingerling Potatoes Recipe

















Review This Recipe
You must be logged in to review this recipe.
or Sign Up to Review
Newest Ratings and Reviews
Read all 41 reviews
By hrushanyk_1051655
Philadelphia, PA
on August 13, 2011
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
I used xtra virgin olive oil and I think next time, I'll just use the pure olive oil. I liked the dressing, but I think I would cut the vinegar to 1 1/2 tbsp...I used red potatoes and they came delicious. Overall, it was very good!
By Irish Bloom
on August 13, 2011
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
Tasty, tasty, tasty is all I can say! This chicken is so flavorful and so moist. Even to a son who does not like chicken at all, it was an absolute hit. I didn't use the chili flakes but I thought it was wonderful and so did everyone else. This is a chicken dish that goes so much further than just a chicken dish, I'd offer this for a gourmet dinner party or to serve at a progressive dinner. The fingerlings were perfect. Thanks for a real winner Bobby.
By Chef #705657
simi valley, CA
on August 08, 2011
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
I switched out the white wine vinegar for marsala and added cilantro. The whole house smells so good, this would even be good for a shrimp scampi. Thanks Bobby
Read all 41 reviews