Bobby Flay's Grilled Shiitake Vinaigrette Chicken | Boy Meets Grill

Bobby tops his grilled chicken with a mouthwatering shiitake vinaigrette! Subscribe to #discoveryplus to stream more #BoyMeetsGrill: http://discoverypl.us/2NeKVgd. Get the recipe ▶ https://foodtv.com/3gypt0J Subscribe to Food Network ▶ http://foodtv.com/YouTube Chef Bobby Flay adds a new twist to grilling on Boy Meets Grill. He visits his favorite New York spots to collect ingredients, inspiration and the occasional friend to help complete an alfresco feast in an urban rooftop setting. While grilling everything from lobsters to dessert, Bobby will show you how to entertain in style when cooking outdoors. Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10! Grilled Chicken Breasts with Shiitake Mushroom Vinaigrette RECIPE COURTESY OF BOBBY FLAY Level: Easy Total: 50 min Prep: 10 min Inactive: 20 min Cook: 20 min Yield: 4 servings Ingredients 5 large shiitake mushrooms, stems removed 6 tablespoons canola oil Salt and freshly ground black pepper 1 teaspoon whole-grain mustard 3 tablespoons balsamic vinegar 3 tablespoons extra-virgin olive oil 4 tablespoons finely chopped flat-leaf parsley, plus torn leaves for garnish 4 bone-in, skin on chicken breasts (about 8 ounces each) Directions Heat the grill to high. Brush both sides of the mushroom caps with 4 tablespoons of the canola oil and season with salt and pepper. Place on the grill, cap side down and grill until golden brown and slightly charred, 4 to 5 minutes. Turn the mushrooms over and continue cooking until just cooked through, 3 to 4 minutes longer. Remove from the grill and coarsely chop. Whisk together the shallots, vinegar, extra virgin olive oil and parsley in a medium bowl until combined and season with salt and pepper. Add the mushrooms and stir to coat. Let sit at room temperature for at least 15 minutes before serving. Brush both sides of the chicken with the remaining canola oil and season with salt and pepper. Place on the grill, skin side down and grill until golden brown, 4 to 5 minutes. Flip over, reduce the heat of the grill to medium, close the cover and continue grilling until just cooked through, about 7 minutes longer. Remove chicken from the grill and let rest 5 minutes before serving. Serve 1 breast per person topped with some of the shiitake vinaigrette. Garnish with parsley leaves. Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows. ▶ FOOD NETWORK KITCHEN APP: http://foodtv.com/FNKApp ▶ WEBSITE: https://www.foodnetwork.com ▶ FULL EPISODES: https://watch.foodnetwork.com ▶ FACEBOOK: https://www.facebook.com/FoodNetwork ▶ INSTAGRAM: https://www.instagram.com/FoodNetwork ▶ TWITTER: https://twitter.com/FoodNetwork #BobbyFlay #BoyMeetsGrill #FoodNetwork #GrilledShiitakeVinaigretteChicken Bobby Flay's Grilled Shiitake Vinaigrette Chicken | Boy Meets Grill | Food Network https://www.youtube.com/watch?v=6QoQw56JBpM