Garlic and Fresh Oregano Marinated Chicken Yield: 8 servings

Wine suggestion Cabernet Franc is an under-appreciated, rising star variety, and after Pinot Noir is the most food-friendly red wine. Very low in tannin, so it is suitable for poultry, Cab Franc is characterized by ripe fruit as well as an herbal dimension, making it perfect for this dish. The best examples come from the Upper Loire in northwestern France.

• 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 Latino or specialty markets)
• 12 garlic cloves, coarsely chopped
• 1/2 cup fresh oregano leaves
• 2 cups pure olive oil
• Salt and pepper

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 for 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

Yield: 4 cups

• 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

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.

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