Grilled Chicken Thighs with Spring Onions and Baby Bok Choy

For relish: In a small bowl stir together eggs, 1/2 cup olive oil, the Dijon mustard, vinegar, capers, shallot, dill, and parsley. Season with salt and black pepper.

Season chicken thighs with salt and black pepper. Grill skin-side down, covered, directly over medium 7 minutes or until golden brown. Move chicken off direct heat. Grill over indirect heat 20 to 25 minutes more or until cooked through (175°F).

Meanwhile, drizzle bok choy with a little olive oil and season with salt. Grill cut sides down directly over medium 3 minutes or until leaves are slightly charred. Move bok choy off direct heat.

Drizzle spring onions with olive oil. Season with salt. Grill onions with bulbs directly over medium and leaves over indirect heat so they don't singe.

Transfer chicken thighs, bok choy, and onions to serving platter. Serve with the relish. Serves 4.