Grilled Chicken with Roasted Garlic-Oregano Vinaigrette

It's taken a while, but Bobby Flay has finally won me over. A friend kindly gifted me his newest cookbook, Grill It! Which, I can not wait to work my way through this summer.

I tried my first recipe from this book on Saturday and was just blown away by the flavor. Can you say, Drop-Kick-Your-Dog-Delicious? I can! This now officially my new favorite summer "For Company" dinner. Not to mention it looks beautiful on a plate!

Tip:
My chicken breasts were 16oz each vs. Bobby's recommended 8oz in this recipe. Therefore, they took a bit longer and I was standing ready with a probe thermometer. Your chicken should be between 160 and 165 degrees before pulling it off of the grill.

Grilled Chicken with Roasted Garlic-Oregano Vinaigrette and Grilled Fingerling Potatoes
Recipe courtesy Bobby Flay, 2007

For the roasted garlic-oregano vinaigrette:
8 cloves roasted garlic
1/4 cup white wine vinegar (I used champagne vinegar)
2 tablespoons fresh oregano leaves
1 teaspoon honey
1/2 teaspoon kosher salt
3/4 cup olive oil
1/4 teaspoon red chili flakes

For the grilled chicken and potatoes:
12 fingerling potatoes, scrubbed
Kosher salt
Olive oil
4 (8-ounce) bone-in chicken breasts
Freshly ground black pepper
Fresh oregano sprigs, for garnish

For the roasted garlic-oregano vinaigrette:
Combine garlic, vinegar, oregano, parsley, honey and salt in a blender and blend until smooth. With the motor running, slowly add the oil and process until emulsified. Stir in the red chile flakes.

For the grilled chicken and potatoes:
Place potatoes in a medium saucepan, cover with cold water and add 1 tablespoon of salt. Bring to a boil over high heat and cook until a paring knife inserted comes out with some resistance. 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 the grill to medium.

Brush the chicken and potatoes with 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-side down and cook until lightly golden brown, about 2 minutes. Turn over and continue grilling about a minute longer. Remove the chicken and potatoes to a platter and immediately drizzle with the roasted garlic-oregano vinaigrette. Let rest 5 minutes before serving. Garnish with oregano sprigs.