Recipes and Cooking Grilled Chicken Thighs with Spring Onions and Baby Bok Choy 4.0 (1) 1 Review 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. By Abra Berens Abra Berens Website Abra Berens is a Michigan chef, author, and former farmer. Through every recipe written and meal served, she aims to tighten the connection between eaters and growers. She believes we can invest in a stronger, more equitable food system for everyone, from producers to grocers to consumers. Her cookbook Ruffage: A Practice Guide to Vegetables was a 2019 Michigan Notable Book winner and James Beard Award nominee. Her dinners at Granor Farm in Three Oaks, Michigan, made her a James Beard semifinalist for Outstanding Chef: Great Lakes. Learn about BHG's Editorial Process Published on April 13, 2020 Print Rate It Share Share Tweet Pin Email Photo: Blaine Moats Hands On Time: 20 mins Total Time: 50 mins Servings: 4 Jump to Nutrition Facts Ingredients 4 eggs, hard-boiled, peeled, and chopped ½ cup olive oil, plus more for drizzling 1 tablespoon Dijon mustard 1 tablespoon apple cider vinegar 2 tablespoon capers, coarsely chopped 1 small shallot, minced or thinly sliced 2 tablespoon chopped fresh dill 2 tablespoon coarsely chopped parsley 8 bone-in, skin-on chicken thighs 4 heads baby bok choy, halved or 2 heads bok choy, quartered lengthwise 24 spring onions, green onions, or ramps Directions 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. Tips 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. Rate it Print Nutrition Facts (per serving) 701 Calories 57g Fat 10g Carbs 38g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 701 % Daily Value * Total Fat 57g 73% Saturated Fat 11g 55% Cholesterol 351mg 117% Sodium 767mg 33% Total Carbohydrate 10g 4% Total Sugars 3g Protein 38g Vitamin C 42.7mg 214% Calcium 177mg 14% Iron 4.5mg 25% Potassium 822mg 17% Folate, total 118.4mcg Vitamin B-12 1mcg Vitamin B-6 0.8mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.