Griddled chicken thighs with parsley and shallot vinaigrette

Griddled boneless chicken thighs are simple (and the thigh is the juiciest bit) and always more satisfying than you think they’ll be. You want a hot sandwich? Griddle a chicken thigh, pressing it down to get some char marks on the flesh, and stuff it into a roll with mayo (to which you’ve added gochujang, the Korean chilli paste) and some cold lettuce and cucumber. Pour a beer. You’ll be happy. Here, griddled thighs are dressed with shallots softened in white balsamic vinegar, oil and lemon juice. Requires marinating time Overview 10 mins 10 mins 6 Ingredients For the dressing - 1 tbsp white balsamic vinegar - Juice of ½ lemon - 2 small garlic cloves, grated to a purée - ⅛ tsp Dijon mustard - 7 tbsp extra-virgin olive oil - 75g shallots, finely chopped - 20g flat-leaf parsley, roughly chopped For the chicken - 12 chicken thighs, skinless and boneless - Olive oil, for brushing Method Make the dressing first so that the shallots can soften. Put 1 tbsp white balsamic vinegar and the juice of ½ lemon into a bowl with 2 small grated garlic cloves and ⅛ tsp Dijon mustard. Slowly whisk in 7 tbsp extra-virgin olive oil using a fork. Season, then add 75g finely chopped shallots. Leave for half an hour (or longer). Add 20g roughly chopped flat-leaf parsley just before you are about to cook the chicken. Heat a griddle pan until it is really hot. Brush 12 skinless and boneless chicken thighs all over with olive oil and season. Slap them on the hot griddle and leave for about two minutes (if you try to move them you will tear the flesh). Press the meat down with a palette knife or tongs. Turn the chicken over and cook for another two minutes, then keep flipping the chicken pieces for another six minutes or so, until they are fully cooked. Either plate up individually, spooning the dressing on top, or put all the chicken thighs on a big platter and serve the dressing in a bowl.