Grilled Chicken Thighs And Romaine With Dijon Vinaigrette Recipes

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GRILLED CHICKEN THIGHS AND ROMAINE WITH DIJON VINAIGRETTE



Grilled Chicken Thighs and Romaine with Dijon Vinaigrette image

Grill the chicken and the lettuce for this simple salad with a tangy Dijon dressing.

Provided by Food Network Kitchen

Time 30m

Yield 4

Number Of Ingredients 11

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

Steps:

  • 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 AND ROMAINE WITH CAPER DRESSING



Grilled Chicken and Romaine with Caper Dressing image

Grill the lettuce? Trust us, you'll make this dish again and again.

Provided by The Bon Appétit Test Kitchen

Time 40m

Yield Makes 4 servings

Number Of Ingredients 8

3 tablespoons Sherry wine vinegar
1/2 cup extra-virgin olive oil
1/4 cup minced shallots
2 tablespoons drained capers
1 tablespoon Dijon mustard
4 skinless boneless chicken breasts (about 1 3/4 pounds)
2 hearts of romaine lettuce, halved lengthwise, core left intact
Shaved Manchego or Parmesan cheese

Steps:

  • Preheat barbecue (medium-high heat). Puree vinegar and next 4 ingredients in small processor until almost smooth. Season dressing to taste with salt and pepper. Combine chicken and 1/4 cup dressing in medium bowl. Sprinkle with salt and pepper.
  • Let stand at room temperature 15 minutes. Place romaine, cut side up, on baking sheet. Drizzle with 1/4 cup dressing; turn to coat. Grill chicken until cooked through, about 6 minutes per side. Transfer to plate. Grill romaine until charred and slightly wilted on all sides, about 2 minutes.
  • Transfer 1 chicken breast and 1 romaine spear to each of 4 plates. Drizzle chicken with remaining dressing, sprinkle generously with cheese, and serve.

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