Grilled Chicken Thighs and Romaine with Dijon Vinaigrette

Grill the chicken and the lettuce for this simple salad with a tangy Dijon dressing.
Save Recipe
  • Level: Easy
  • Total: 30 min
  • Active: 20 min
  • Yield: 4
Share This Recipe


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


  1. Prepare a grill for medium heat; lightly coat the grates with vegetable oil.
  2. 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.
  3. 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.
  4. 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. ?