Grilled Chicken with Roasted Garlic-Oregano Vinaigrette

Our good friends Courtney and Eric had a baby in June, and they came from Orlando for the weekend to introduce Luke to the Tampa crew. I wanted to do upscale BBQ, so I searched for a good grilled chicken recipe that was different. I found this Bobby Flay recipe on Food Network and it sounded good, so that was the winner. The color of the vinaigrette was a little interesting, but it was really tasty. I will make this again.

Grilled Chicken with Roasted Garlic-Oregano Vinaigrette
from Bobby Flay



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

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.

Rub chicken with olive oil and season with salt and pepper. Grill chicken, arrange on platter and drizzle immediately with vinaigrette.