Name: Grilled Chicken Thighs and Romaine with Dijon Vinaigrette
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT0H30M0.000S
Yield: 4
Ingredients: Vegetable oil, for the grill; 2 tablespoons white wine vinegar; 1 1/2 teaspoons Dijon mustard; 1/2 teaspoon Worcestershire sauce; 1 small clove garlic, finely grated; Kosher salt and freshly ground black pepper; 1/3 cup extra-virgin olive oil; 1 tablespoon chopped fresh parsley; 1 tablespoon chopped fresh tarragon; 8 bone-in, skin-on chicken thighs (about 2 1/2 pounds); 1 head romaine, trimmed and quartered, root end attached

Directions

Prepare a grill for medium heat; lightly coat the grates with vegetable oil.
Whisk together the vinegar, mustard, Worcestershire, garlic, 1/2 teaspoon salt and a generous grinding of pepper in a large bowl. While whisking, slowly drizzle in the olive oil until the dressing is smooth and thick. Transfer half to a small bowl and whisk in the parsley and tarragon; set aside. Add the chicken to the dressing remaining in the large bowl and toss to coat.
Grill skin-side down until lightly charred, 2 to 4 minutes. Flip and cook for an additional 5 minutes. Cover the grill and cook until no longer pink near the bone and an instant-read thermometer inserted into the deepest part of each chicken thigh reads 165 degrees F, about 5 minutes more. Transfer to a platter and rest for at least 5 minutes before serving.
While the chicken rests, grill the romaine, turning to slightly char all sides, until the core end is tender, about 5 minutes. Put 1 wedge of romaine on each of 4 serving plates; top with 2 chicken thighs and drizzle with the reserved herbed dressing. ?

Grilled Chicken Thighs and Romaine with Dijon Vinaigrette

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