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If you can find ramps, pungent and wild spring alliums that taste like a cross between garlic and scallions, sub them in for the spring onions to really amp up flavor in this grilled chicken dish.

Source: Better Homes and Gardens


Credit: Blaine Moats

Recipe Summary test

20 mins
50 mins


Ingredient Checklist


Instructions Checklist
  • 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.


Spring onions are bulb onions harvested before the bulb swells. Green onions are a good substitute. Or look for ramps, a wild spring allium also known as wild leeks.

Nutrition Facts

701 calories; fat 57g; cholesterol 351mg; saturated fat 11g; carbohydrates 10g; mono fat 34g; poly fat 8g; insoluble fiber 3g; sugars 3g; protein 38g; vitamin a 4110.9IU; vitamin c 42.7mg; thiamin 0.2mg; riboflavin 0.6mg; niacin equivalents 8mg; vitamin b6 0.8mg; folate 118.4mcg; vitamin b12 1mcg; sodium 767mg; potassium 822mg; calcium 177mg; iron 4.5mg.