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Chicken With Roasted Garlic-Oregano Vinaigrette And Grilled Fingerling Potatoes

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Chicken With Roasted Garlic-Oregano Vinaigrette And Grilled Fingerling Potatoes
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Rating: 
Makes: 4 servings adjust
Decent recipe for grilled chicken for when you don't have time to pre-marinate.

The potatoes are really good and would be delicious on their own or as a side for other grilled meats.

Directions

Ingredients

  • 20 Fingerling Potatoes, small to medium sized yukon gold or red-skinned potatoes work, too

Step 1

Put the potatoes in a large saucepan, cover with salted cold water, and bring to a boil. Reduce the heat and simmer until a paring knife inserted into the potatoes comes out with some resistance, 8 to 10 minutes. Drain well. Set aside.
 

Step 2

Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and spread coals out evenly over the charcoal grate.

Ingredients

  • 8 cloves Garlic, unpeeled
  • Extra Virgin Olive Oil

Step 3

Place garlic cloves in heavy duty tin foil, drizzle with a little olive oil, seal, and place directly in the coals. Cook until cloves are browned and very soft, about 20-30 minutes.
 

Step 4

Remove garlic packet from the grill. Open foil and set garlic aside to cool enough to handle.

Ingredients

  • 14 cup White Wine Vinegar
  • 1 teaspoon Honey
  • 2 tablespoons Fresh Oregano, picked from stem
  • 12 teaspoon Kosher Salt
  • 12 teaspoon Crushed Red Pepper Flakes

Step 5

Combine vinegar, honey, oregano, salt and chili flakes in a blender. Squeeze cooled cloves of garlic out of their skins and into the blender. Blend mixture until smooth.

Ingredients

  • 34 cup Extra Virgin Olive Oil

Step 6

With the blender motor running, slowly add the oil and process until the vinaigrette is emulsified. Pour into a small bowl and set aside.
 

Step 7

Slice potatoes in half length-wise.

Ingredients

  • 4 Bone-in Chicken Breasts
  • Extra Virgin Olive Oil
  • Kosher Salt, to taste
  • Ground Black Pepper, to taste

Step 8

Brush the chicken and potatoes with a little olive oil and season with salt and pepper. Place chicken on the grill, skin side down and grill until browned and crisp, about 6 to 7 minutes.
 

Step 9

Flip chicken and continue cooking until an instant read thermometer reads 165°F in the thickest part of the breast.
 

Step 10

A few minutes before the chicken has finished, place the potatoes on the grill, cut side down, and cook until lightly golden brown, about 2 to 4 minutes. Turn over and continue grilling for a minute longer.
 

Step 11

Remove chicken and potatoes to a platter and immediately drizzle with the roasted garlic-oregano vinaigrette. Let rest for 5 minutes. Serve!
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