Grilled Chicken Thighs and Romaine with Dijon Vinaigrette
- Level: Easy
- Yield: 4
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 690
- Total Fat
- 58
- Saturated Fat
- 12
- Carbohydrates
- 7
- Dietary Fiber
- 4
- Sugar
- 2
- Protein
- 35
- Cholesterol
- 194
- Sodium
- 1112
- Total: 30 min
- Active: 20 min
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. ?