I’ve finally mastered crispy grilled chicken.
I’m having some woes with the new grill, but last night proved to be an exception. After some brief rainfall, I set out to grill some delicious, crispy chicken with a vinaigrette that did not disappoint. On top of that, this was a healthier dish, not listed via Bobby Flay Fit, but still pretty safe your waist anyway.
The trick to really crispy grilled chicken is two-fold, so if you make sure you remember these two, you’re going to make some delicious, crispy grilled chicken:
- Skin. That’s the part that’s actually going to get crispy, so make sure it’s there!
- Cook over medium heat, not high. Lots of people make the mistake of thinking high heat (like when you fry) is going to make the skin crispy. Instead, you get burned skin that flaps off of the meat and undercooked chicken.
Recipe courtesy of Bobby Flay
8 cloves roasted garlic
1/4 white wine vinegar
2 tbsp. fresh oregano leaves
2 tbsp. fresh parsley leaves
1 tbsp. honey
1/2 tsp salt
3/4 cup olive oil
1/4 cup red chile flakes
4 bone-in chicken breasts
The vinaigrette can be made a day in advance, or while the chicken is cooking on the grill. Your call. I did mine in advance, because I like to stand at the grill, relax and have a drink, and listen to some music or baseball while I cook. Less running around like a maniac.
To prep the chicken, brush it with a little canola oil and season. Grill skin-side down over medium for about 6-7 minutes (or until golden brown). Turn the chicken over and cook for another 5-6 minutes. When thoroughly cooked, drizzle the vinaigrette over the chicken, and let the chicken rest for about 5 minutes.
Garnish with fresh herbs.