Grilled deboned chicken thigh with romaine, tomato & balsamic vinaigrette
Juicy marinated deboned chicken thighs with skin, grilled over charcoal and served on romaine leaves with toasted bread, heirloom tomato, grated cheese and a balsamic vinaigrette.
What you need
How Maurice does it
- 1
In a metal bowl, combine the chicken thighs with olive oil, chopped rosemary, chopped sage, soy sauce, lemon slices, anchovy fillets and crushed garlic. Mix well and let marinate for at least 30 minutes.
- 2
Light the charcoal BBQ and let it burn until the coals are hot and ashed over. Sprinkle a few sage leaves over the coals for aroma.
- 3
Place the marinated chicken thighs into a metal grilling basket and close it. Grill over the hot coals for about 6–8 minutes per side, until cooked through and nicely browned.
- 4
While the chicken cooks, make the vinaigrette: in a bowl, whisk together the egg, balsamic vinegar and mustard. Slowly drizzle in the olive oil while whisking until thick and emulsified. Season with salt and pepper.
- 5
Remove the cooked chicken from the grill and let it rest briefly on a cutting board. Slice the chicken into strips.
- 6
On a rustic wooden board or plate, lay down the romaine lettuce leaves. Arrange the sliced chicken on top, add the toasted bread slices and the sliced heirloom tomato.
- 7
Grate the cheese over the chicken and tomatoes, then pour the vinaigrette over everything. Serve immediately and enjoy.
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