Yesterday morning I was watching the Food Network and there was a Bobby Flay Grill It! marathon on so I was craving something grilled for dinner. And since it was Memorial Day it seemed like a natural thing to do. We actually have his Grill It! cookbook so Denis and I decided on a grilled chicken, potatoes and grilled corn. It was delish!
I am slightly scared of the grill especially since the one we have is charcoal. So this was a combined effort between Denis and I. My sister Aileen came over for dinner with her boyfriend Matty P. They always seem to be my taste testers when I try something new.
For this post I actually took some prep pictures as well because there was a lot of steps and a few different recipes. I also substituted white potatoes for the fingerlings because the supermarket did not have them in stock, but I've provided the original recipe below. I've included the instructions for perfectly grilled corn and how to roast garlic as well.
Grilled Chicken with Roasted Garlic-Oregano Vinaigrette and Grilled Fingerling Potatoes
Bobby Flay Grill It!
Serves 4
Ingredients
12 fingerling potatoes, scrubbed
Kosher Salt
4 (8-ounce) bone-in chicken breasts
6 tablespoons olive oil
Freshly ground black pepper
Roasted Garlic-Oregano Vinaigrette (recipe follows)
Fresh oregano sprigs, for garnish
Preparation
1. Put the potatoes in a medium saucepan, cover with salted cold water, and bring to a boil. Reduce the heat and simmer until a pairing knife inserted into the potatoes comes out with some resistance, 8 to 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. (We didn't end up cutting the potatoes in half until after they were cooked because I was worried about them falling thru the grill grates.)
2. Heat your grill to medium. Since we were using a charcoal grill we had one side of the grill with more charcoal so it was higher heat and the other side with less coals so it was a lower heat.
3. Brush the chicken and potatoes with the 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 sides down, and cook until golden brown, about 2 minutes. Turn over and continue grilling about a minute longer.
4. 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.
Roasted Garlic-Oregano Vinaigrette
Makes approximately 1 cup
Ingredients
8 cloves roasted garlic (instructions below)
1/4 cup white wine vinegar
1 teaspoon honey
2 tablespoon fresh oregano leaves
1/2 teaspoon kosher salt
1/4 teaspoon red chile flakes
3/4 cup extra-virgin olive oil
Preparation
Combine the garlic, vinegar, honey, oregano, salt and chile flakes in a blender and blend until smooth. With the motor running, slowly add the oil and process until emulsified. The vinaigrette can be made 1 day in advance, covered, and refrigerated. Bring to room temperature before serving.
To roast garlic
Heat your grill to medium or preheat the oven to 300 degrees F. Separate the cloves of a head of garlic but do not peel them. Put the cloves on a square of heavy duty aluminum foil, drizzle with 1 tablespoon of oil, and season with salt and pepper.
Wrap the garlic in the foil and put on the grates of the grill or oven. Close the grill cover and cook for 45 minutes to 1 hour, or until the garlic is soft. We cooked it in the oven for 50 minutes and it came out perfect. Remove from the heat. When the garlic is cool enough to handle, squeeze the pulp out of the skins. Roasted garlic can be covered and refrigerated for up to 3 days.
Perfectly Grilled Corn
Bobby Flay Grill It!!
Serves 4
Ingredients
8 ears of corn
Kosher Salt
Preparation
1. Heat your grill to medium. Again we used a charcoal grill.
2. Pull the outer husks down each ear to the stalk end. Stripe away the silk from each ear of corn by hand . Fold the husks back into place and tie the ends together with kitchen string.
3. Place the ears of corn in a large bowl of cold water with 1 tablespoon of salt for 10 minutes.
4. Remove the corn from the water and shake off the excess. Place the corn on the grill, close the cover, and grill for 15 to 20 minutes, turning every 5 minutes, or until kernels are tender when pierced with a pairing knife. (Since we were using the charcoal grill, and we needed to make sure we didn't burn them, we placed the corn over the side of the grill that had less coals.)
5. Remove the husks from the cobs before eating the corn.
