Grilled chicken thighs and romaine lettuce with vinaigrette

Votes: 1

Time: 30 min.
Complexity: easily
Servings: 4

Nutritional value per serving:

Calories 690, total fat 58 G., saturated fats 12 G., proteins 35 G., carbohydrates 7 G., fiber 4 G., cholesterol 194 mg, sodium 1112 mg, sugar 2 G.

Grill chicken thighs and romaine lettuce for a quick and easy salad in a tart Dijon mustard vinaigrette. Some of the same vinaigrette is used to marinate the chicken. The result is incredibly juicy, and the charcoal grill infuses the dish with a subtle, delicious smoky flavor.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Vegetable oil to grease the grill grate
2 tablespoons white wine vinegar
1.5 tsp Dijon mustard
0.5 tsp Worcestershire sauce
1 small clove of garlic, finely grated
1/3 cup extra-virgin olive oil
1 tbsp chopped fresh parsley
1 tbsp chopped fresh tarragon
8 chicken thighs with skin and bones (about 1.1 kg)
1 head romaine lettuce, quartered lengthwise with leaves attached at the base

Ingredient Substitution Suggestions

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Recipes with similar ingredients: chicken thighs, romaine lettuce, wine vinegar, Dijon mustard, Worcestershire sauce, tarragon

Cooking the dish according to the recipe:

Preheat the grill to medium heat. Grease the grill grate with vegetable oil.
In a large bowl, combine the vinegar, mustard, Worcestershire sauce, garlic, 1/2 teaspoon salt, and pepper generously. While whisking the dressing, slowly pour in the olive oil until smooth and thick. Pour half of the dressing into a small bowl and stir in the parsley and tarragon; set aside. Add the chicken to the remaining dressing in the large bowl and toss to coat.

Grill the chicken thighs skin-side down until lightly charred, 2 to 4 minutes. Flip and grill for another 5 minutes. Cover the grill and grill until no longer pink near the bone and a thermometer inserted into the deepest part of each thigh reads 165°F (74°C), about 5 minutes more. Transfer the chicken to a platter and let rest for at least 5 minutes before serving.
While the chicken is resting, grill the romaine lettuce on all sides until the center is tender, about 5 minutes. Place 1 romaine lettuce wedge on each of 4 serving plates; top with 2 chicken thighs and drizzle with the reserved herb dressing.

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