Yield: Serves 8

Ingredients:

  • 4 chickens, 2 1/2 pounds each, cut into quarters
  • 2 Tablespoons sherry vinegar (preferably Spanish)
  • 2 Tablespoons fresh lemon juice
  • 2 Tablespoons fresh lime juice
  • 2 Tablespoons honey
  • 1 Tablespoons ancho chile powder (available in Hispanic or specialty markets)
  • 12 garlic cloves, coarsely chopped
  • 1/2 cup fresh oregano leaves
  • 2 cups pure olive oil
  • Salt and pepper

Method

In a blender, combine the vinegar, lemon juice, lime juice, honey ancho chile powder, garlic and oregano and blend 30 seconds. With the motor running, slowly add the olive oil until emulsifies. Season to taste with salt and pepper. Makes about 3 cups.

Season the chicken quarters with salt and pepper to taste and marinate in the Garlic and Fresh Oregano Marinade 2 hours refrigerated.

Preheat a grill for 15 minutes.

Remove the chicken quarters from the marinade and shake off any excess. Grill until done, about 10 minutes on each side, and place on a serving platter, surrounded by the relish.

Bobby Flay recommends serving the Garlic and Oregano Marinated Chicken on a platter surrounded by Grilled Pepper and Black Olive Relish

Grilled Pepper and Black Olive Relish
Makes 4 cups

Ingredients :

  • 1/2 cup grilled red bell pepper, peeled, seeded and diced (about 2 peppers)
  • 1/2 cup grilled yellow bell pepper, peeled, seeded and diced (about 2 peppers)
  • 1 cup pitted and coarsely chopped niçoise olives
  • 2 Tablespoons minced garlic
  • 1/4 cup fresh thyme leaves
  • 1/2 coarsely chopped parsley
  • 1/4 cup sherry vinegar (preferably Spanish)
  • 2 tablespoons honey
  • salt and pepper

Method

Combine the peppers, olives, garlic, thyme, parsley, and vinegar, and honey in a mixing bowl. Season to taste with salt and pepper. May be refrigerated up to 1 day. Use at room temperature.

Wine Suggestion:A light bodied red zinfandel such as Sancerrf Rougr

These recipes are property of Bobby Flay. Permission to publish is required. Please contact KB Network News at 212 777-3455. Thank you.



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