Grilled chicken thighs and romaine lettuce with vinaigrette

Ingredients:

• 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

Preparation:

1. Preheat the grill to medium heat. Grease the grill grate with vegetable oil.
2. 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.
3. 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.
4. 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.