Name: Grilled Chicken Thighs with Fresh Salad
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 2
Ingredients: 400 g chicken thigh; 1 tsp neutral oil; 1 pcs cauliflower; 0.5 pcs green zucchini; 0.5 pcs lemon; 2 tbsp coarse-grain mustard; 2 tbsp mayonnaise; 2 tbsp sour cream; 0.5 tsp coarsely ground pepper; 0.5 tsp sugar

UntrainedChef

Tips from the kitchen

The two-stage grill is the whole trick here. Get a crust over direct heat first, then move the thighs to the cooler side and close the lid. Rushing them over high heat just burns the outside while the middle stays pink.
Thighs are forgiving, but check one near the bone before you call it done. The juices should run clear and there should be no red at the joint. 35 to 40 minutes over indirect heat usually gets you there.
Slice the cauliflower as thin as you can manage. A mandoline gives you those papery slices that actually soak up the dressing. Chunky florets just sit there dry.
Don't skip the stalk. Peel off the tough outer layer and slice the inside thin. It's sweet and crunchy and there's no reason to toss it.
Squeeze the lemon over the cauliflower and zucchini before you add the dressing, not after. It keeps everything fresh and stops the zucchini from going limp too fast.

Ways to vary it

Swap the zucchini for thinly sliced fennel if you want more crunch and a bit of anise. Same slicing trick applies.
A handful of chopped dill or chives stirred into the salad works nicely if you've got herbs sitting around.
If you'd rather not grill, the thighs do well in a hot cast iron pan. Sear both sides, then finish in a 200°C oven for the same kind of result.

Storage & leftovers

The chicken keeps 3 days in the fridge in a covered container. The salad is best the day you make it since the cauliflower softens, but dressed leftovers are fine the next day. Reheat the thighs gently in a low oven or a covered pan so they don't dry out, and eat the salad cold straight from the fridge.