Best Garlic Oregano Vinaigrette Recipes

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GRILLED CHICKEN WITH ROASTED GARLIC-OREGANO VINAIGRETTE AND GRILLED FINGERLING POTATOES



Grilled Chicken with Roasted Garlic-Oregano Vinaigrette and Grilled Fingerling Potatoes image

Provided by Bobby Flay

Categories     main-dish

Time 55m

Yield 4 servings

Number Of Ingredients 15

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

Steps:

  • 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.
  • 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 and parsley sprigs.

GARLIC, OREGANO, AND LEMON VINAIGRETTE



Garlic, Oregano, and Lemon Vinaigrette image

Provided by Bon Appétit Test Kitchen

Categories     Garlic     No-Cook     Low Sodium     Salad Dressing     Lemon     Spring     Healthy     Low Cholesterol     Oregano     Lemon Juice     Anchovy     Bon Appétit

Yield Makes about 1 cup

Number Of Ingredients 8

2 garlic cloves
2 anchovy fillets packed in oil (drained)
1/2 teaspoon crushed red pepper flakes
kosher salt
1/2 seeded, finely chopped lemon (with peel)
1/4 cup (loosely packed) fresh oregano leaves
1/4 cup extra-virgin olive oil
fresh lemon juice

Steps:

  • Finely chop 2 garlic cloves, 2 anchovy fillets packed in oil (drained), 1/2 teaspoon crushed red pepper flakes, and a pinch of kosher salt in a mini-processor. Add 1/2 seeded, finely chopped lemon (with peel) and 1/4 cup (loosely packed) fresh oregano leaves; pulse a few times to coarsely chop. Add 1/4 cup extra-virgin olive oil; process until a coarse purée forms. Season with more salt and fresh lemon juice, if desired. DO AHEAD: Can be made 2 days ahead. Cover and chill.

GARLIC-OREGANO VINAIGRETTE



Garlic-Oregano Vinaigrette image

Provided by Connie Barbara Schaeffer

Categories     Garlic     Herb     No-Cook     Quick & Easy     Salad Dressing     Bon Appétit     California

Yield Makes 1 1/2 cups

Number Of Ingredients 8

1/2 cup olive oil
1/2 cup vegetable oil
1/2 cup white wine vinegar
5 garlic cloves, minced
1 1/2 teaspoons dried oregano, crumbled
1 teaspoon salt
1/2 teaspoon dried mustard
Pepper

Steps:

  • Combine all ingredients in jar. Shake well. (Can be prepared 1 week ahead. Bring dressing to room temperature before serving.)

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