Wood-Grilled Oysters in Chipotle Vinaigrette
Succulent oysters on the half shell grilled over smoky wood chips and dressed with a spicy chipotle-infused vinaigrette. The combination of sherry vinegar, balsamic, and chipotle creates a perfect balance of acid, smoke and heat.
Ingredients
- •3 tablespoons sherry vinegar
- •1 tablespoon balsamic vinegar
- •2 cloves garlic
- •2 whole chipotle chiles in adobo
- •2 tablespoons adobo sauce
- •½ teaspoon salt
- •⅔ cup olive oil
- •1 to taste black pepper
- •36 pieces oysters
- •1 cup wood chips
- •½ cup wood chips
Cooking Instructions
- 1.
1. Prepare a hot fire in a grill.
15 min
- 2.
2. To make the vinaigrette, whisk all the ingredients in a small bowl until well blended. Set aside. (Vinaigrette can be made up to 4 days ahead of time and stored, covered, in the refrigerator.)
10 min
- 3.
3. Arrange the oysters in their half shells on a large baking sheet. Spoon about 1 teaspoon vinaigrette over each oyster and bring out to the grill. Add the wood chips to the coals or place the smoker box or packet close to a gas jet on a gas grill. When you see the first wisp of smoke, quickly arrange the oysters on the grill grate. Close the lid and grill for 3 to 5 minutes or until the edges of the oysters have begun to curl.
15 min
- 4.
4. Arrange the oysters on plates or a platter and serve, passing extra vinaigrette at the table.
5 min
