Grilled Chicken with Roasted Garlic-Oregano Vinaigrette & Grilled Fingerling Potatoes

By cam_46

Ingredients

• 12 fingerling potatoes, scrubbed
• Kosher salt
• 4 8-oz bone in chicken breasts
• 6 Tbl olive oil
• Ground pepper
• Roasted Garlic-Oregano Vinaigrette - recipe follows
• 8 cloves roasted garlic
• 1/4 cup white wine vinegar
• 1 teas honey
• 2 Tbl fresh oregano leaves
• 1/2 teas kosher salt
• 1/4 teas red chile flakes
• 3/4 cup extra virgin olive oil
• Fresh oregano sprigs, for garnish

Preparation

Step 1

Put the potatoes in a medium saucepan, cover with salted cold water, and bring to a boil. Reduce the heat & simmer until a paring knife inserted into the potatoes comes out with some resistance, 8-10 minutes. 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 your grill to medium.
Brush the chicken and potatoes with the oil and season with salt & pepper. Place the chicken on the grill, skin side down, and grill until golden brown and slightly charred, 6-7 minutes. Turn the chicken over and continue grilling until just cooked through, 5-6 minutes. A few minutes before the chicken has finished cooking, place the potatoes on the grill, cut side down and cook until lightly brown, about 2 minutes. Turn over and continue cooking about a minute longer.
Remove the chicken and potatoes to a platter and immediately drizzle with the roasted garlic-oregano vinaigrette. Tent with foil and let rest for 5 minutes before serving. Garnish with oregano sprigs.
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Vinaigrette: Makes about 1 cup
Combine the garlic, vinegar, honey, oregano, slat & chile flakes in a blender until smooth. With the motor running, slowly add the oil and process until emulsified. The vinaigrette can be made one day in advance, covered, and refrigerated. Bring to room temperature before serving.