Griddled chicken thighs with parsley and shallot vinaigrette

Lifestyle Recipes Everyday Griddled chicken thighs with parsley and shallot vinaigrette Golden chicken thighs dressed in a tangy, fresh vinaigrette Save Comment speech bubble icon Gift this article free Gift article Give full access to this article, free time. You have 15 articles left to gift, this month. Log in or Subscribe Copy link X Icon twitter Facebook Icon facebook WhatsApp Icon whatsapp email Add us as preferred source Share article Log in or Subscribe Copy link X Icon twitter Facebook Icon facebook WhatsApp Icon whatsapp email Diana Henry The Telegraph's award-winning cookery writer Diana Henry is the Telegraph’s much-loved cookery writer. She shares recipes each week, for everything from speedy family dinners to special menus that friends will remember for months. She is also a regular broadcaster on BBC Radio 4, and her journalism and recipe books, including Simple and How to Eat a Peach, are multi-award-winning. A mother of two sons, Diana can satisfy even the fussiest of eaters.    See more Published 19 June 2026 4:17pm BST Related Topics Chicken recipes, Dinner recipes, Main course recipes, Easy recipes, Dairy-free recipes, Gluten-free recipes Save Comment speech bubble icon Share article Log in or Subscribe Copy link X Icon twitter Facebook Icon facebook WhatsApp Icon whatsapp email Gift this article free Gift article Give full access to this article, free time. You have 15 articles left to gift, this month. Log in or Subscribe Copy link X Icon twitter Facebook Icon facebook WhatsApp Icon whatsapp email Add us as preferred source These tasty chicken thighs are ready in minutes Credit: Haarala Hamilton Diana Henry The Telegraph's award-winning cookery writer Diana Henry is the Telegraph’s much-loved cookery writer. She shares recipes each week, for everything from speedy family dinners to special menus that friends will remember for months. She is also a regular broadcaster on BBC Radio 4, and her journalism and recipe books, including Simple and How to Eat a Peach, are multi-award-winning. A mother of two sons, Diana can satisfy even the fussiest of eaters.    See more Published 19 June 2026 4:17pm BST 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 Prep time 10 mins Cook time 10 mins Serves 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 Step 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. Step 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). Step Add 20g roughly chopped flat-leaf parsley just before you are about to cook the chicken. Step 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). Step 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. Step 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.    Join the conversation Show comments The Telegraph values your comments but kindly requests all posts are on topic, constructive and respectful. Please review our commenting policy. Copy link X Icon twitter Facebook Icon facebook WhatsApp Icon whatsapp email The Telegraph values your comments but kindly requests all posts are on topic, constructive and respectful. Please review our commenting policy. Related Topics Chicken recipes, Dinner recipes, Main course recipes, Easy recipes, Dairy-free recipes, Gluten-free recipes License this content You need to be a subscriber to join the conversation. Find out more here. Log In Subscribe Advertisement More Stories