Best 2 Grilled Chicken With Roasted Garlic Oregano Vinaigrette And Grilled Fingerling Potatoes Recipes
Indulge in a culinary symphony of flavors with our grilled chicken, roasted garlic oregano vinaigrette, and grilled fingerling potatoes. This delectable dish tantalizes the taste buds with its succulent chicken, aromatic roasted garlic, and tangy oregano vinaigrette. Perfectly grilled fingerling potatoes add a crispy and earthy touch to complete this harmonious meal. Prepare to embark on a culinary journey that will leave you craving for more.
**Grilled Chicken:**
- Succulent and juicy chicken breasts, seasoned to perfection with a blend of herbs and spices, are grilled to perfection.
**Roasted Garlic Oregano Vinaigrette:**
- A symphony of flavors, this vinaigrette combines the rich, nutty taste of roasted garlic with the robust aroma of oregano. Drizzle it over the chicken and potatoes for an explosion of taste.
**Grilled Fingerling Potatoes:**
- Crispy on the outside, tender on the inside, these fingerling potatoes are tossed in olive oil and herbs, then grilled until golden brown. They add a delightful textural contrast to the dish.
Together, these elements create a main course that is both satisfying and sophisticated. Whether you're hosting a special occasion dinner or simply treating yourself to a delightful meal, this dish is sure to impress.
GRILLED CHICKEN WITH ROASTED KALE
Spruce up your standard chicken breasts with a hearty, healthy side dish. Roasting the kale and potatoes makes them irresistibly browned and crisp while also tempering the bitterness of the greens.
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 425 degrees F. Toss the potatoes with 1/2 tablespoon olive oil on a rimmed baking sheet; spread in a single layer and roast 5 minutes. Toss the kale in a large bowl with the garlic, 1/2 tablespoon olive oil, 1/4 teaspoon salt, and pepper to taste. Add to the baking sheet with the potatoes and toss. Roast until the kale is crisp and the potatoes are tender, stirring once, 15 to 20 minutes. Meanwhile, preheat a grill or grill pan to medium and brush with olive oil. Slice the chicken breasts in half horizontally to make 4 cutlets. Coat evenly with 1/2 tablespoon olive oil and season with salt and pepper. Grill the chicken until well marked and cooked through, 2 to 4 minutes per side. Transfer to a plate. Toss the kale, potatoes, the remaining 1/2 tablespoon olive oil, the salad greens, tomatoes, Parmesan, lemon juice, and salt and pepper to taste in a large bowl. Divide the chicken among plates and top with any collected juices. Serve with the kale salad.
GRILLED CHICKEN WITH LEMON, GARLIC, AND OREGANO
Categories Chicken Citrus Garlic Poultry Low/No Sugar Summer Grill/Barbecue Gourmet
Yield Makes 16 servings
Number Of Ingredients 9
Steps:
- Whisk together lemon juice, oregano, garlic, 1/2 tablespoon salt, and 1/2 teaspoon pepper in a large bowl and add oil in a slow stream, whisking.
- Discard excess fat from chicken and season with remaining 1 1/2 tablespoons salt and 1 1/2 teaspoons pepper.
- To cook chicken using a charcoal grill:
- Open vents on bottom of grill and on lid. Light a large chimney starter of charcoal briquettes (80 to 100) and pour them evenly over 1 side of bottom rack (you will have a double or triple layer of briquettes).
- When charcoal turns grayish white (15 to 20 minutes) and you can hold your hand 5 inches above rack for 3 to 4 seconds, sear chicken legs in 3 batches on lightly oiled grill rack over coals, uncovered, turning once, until well browned, 6 to 8 minutes total, then transfer as cooked to a tray.
- Put all browned legs on side of grill with no coals underneath and cook, covered with lid, turning occasionally, until just cooked through (flesh will no longer be pink when cut near joint), 15 to 25 minutes more. Transfer legs to bowl with lemon dressing and turn to coat, then transfer to a serving platter and keep warm, loosely covered with foil, while cooking breasts.
- Add 15 briquettes evenly to coals and wait until they just light, about 5 minutes. (They will not be grayish white yet but will give off enough heat with other briquettes to maintain correct cooking temperature.)
- Sear chicken breasts, starting with skin sides down, in 2 batches on rack over coals, uncovered, turning once, until well browned, 6 to 8 minutes total, then transfer as cooked to tray.
- Put all browned chicken breasts on side of grill with no coals underneath and cook, covered with lid, turning occasionally, until just cooked through (the meat next to the tender, when opened slightly, will be moist but no longer pink), 12 to 15 minutes more. Transfer breasts to bowl with lemon dressing and turn to coat, then transfer to platter with legs.
- Grill lemon slices on rack over coals, uncovered, until grill marks appear, about 3 minutes on each side, and transfer to platter with chicken.
- To cook chicken using a gas grill:
- Preheat all burners on high, then adjust heat to moderately high. Turn off 1 burner and arrange chicken legs on lightly oiled rack above it. Cook, covered with lid, turning legs once, until cooked through, about 40 minutes total. Transfer legs to bowl with lemon dressing and turn to coat, then transfer to a serving platter and keep warm, loosely covered with foil, while cooking breasts.
- Cook chicken breasts on rack above unlit burner, covered with lid, turning once, until just cooked through (the meat next to the tender, when opened slightly, will be moist but no longer pink), about 30 minutes total. Transfer breasts to bowl with lemon dressing and turn to coat, then transfer to platter with legs.
- Grill lemon slices on rack over flames, uncovered, until grill marks appear, about 3 minutes on each side, and transfer to platter with chicken.
Tips:
- Choose the Right Chicken: Opt for boneless, skinless chicken breasts or thighs for even cooking and tender results.
- Create a Flavorful Marinade: Enhance the chicken's flavor by marinating it in a mixture of olive oil, garlic, oregano, lemon juice, and salt for at least 30 minutes.
- Roast the Garlic: Roasting garlic mellows its flavor and adds a subtle sweetness to the vinaigrette. Wrap the garlic cloves in foil and roast them at 400°F (200°C) for 30-40 minutes until soft and caramelized.
- Make the Oregano Vinaigrette: Combine roasted garlic, oregano, red wine vinegar, olive oil, honey, Dijon mustard, salt, and pepper in a blender or food processor until smooth and emulsified. Adjust the seasonings to your taste.
- Grill the Chicken: Preheat your grill to medium-high heat. Grill the chicken breasts or thighs for 6-8 minutes per side or until cooked through with an internal temperature of 165°F (74°C).
- Roast the Fingerling Potatoes: Toss the fingerling potatoes in olive oil, salt, and pepper. Spread them on a baking sheet and roast at 425°F (220°C) for 20-25 minutes until tender and slightly browned.
- Assemble and Serve: Arrange the grilled chicken and roasted potatoes on a platter. Drizzle the oregano vinaigrette over the chicken and potatoes. Garnish with fresh oregano sprigs and lemon wedges for a pop of color and flavor.
Conclusion:
This grilled chicken with roasted garlic-oregano vinaigrette and grilled fingerling potatoes is a delicious and flavorful dish perfect for a summer barbecue or weeknight dinner. The chicken is tender and juicy, the potatoes are crispy and golden, and the vinaigrette adds a tangy and aromatic touch. With its simple ingredients and easy-to-follow instructions, this recipe is sure to become a favorite in your kitchen. Enjoy!
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