Grilled Chicken with Roasted Garlic Oregano Vinaigrette and Fingerling Potatoes

Printable Recipe

Grilled Chicken with Roasted Garlic Oregano Vinaigrette and Fingerling Potatoes

2 lbs boneless skinless chicken breasts

12 fingerling potatoes

salt

black pepper

olive oil

vinaigrette:

8 cloves garlic, roasted

1/4 cup red wine vinegar

2 Tbsp fresh oregano or 2 tsp dried

2 Tbsp fresh parsley or 2 tsp dried

1 Tbsp honey

1/2 tsp salt

3/4 cup olive oil

1/4 tsp red pepper flakes

Combine garlic, vinegar, spices, and honey in a blender and mix until smooth. Slowly add olive oil until well blended. Stir in red pepper flakes. Set aside.

Place potatoes in a medium saucepan. Pour cold water over potatoes and add 1 Tbsp salt. Boil over high heat until knife comes out with some resistance, about 5-8 minutes after water starts boiling. Drain; slice in half lengthwise. 

Brush chicken and potatoes with olive oil and salt and pepper. Grill chicken about 5 minutes on each side, until cooked through. Grill potatoes about 2 minutes on each side. Remove chicken and potatoes from grill and drizzle with sauce.

Recipe adapted from Food Network, Bobby Flay