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Cut a grapefruit in half and cut off one slice for garnish. Squeeze the juice from the grapefruit.
In a large bowl, combine 1/3 cup of the juice, the grapefruit pulp, 1 ½ cups buttermilk, fennel fronds, 1 tablespoon salt, 1 tablespoon herbes de Provence and the chicken thighs.
Allow it to marinate overnight.
In a medium bowl, whisk together ¼ cup of the fresh squeezed grapefruit juice, 1 tablespoon buttermilk, Dijon mustard, honey and ¼ teaspoon of herbes de Provence and salt. Toss in the watercress and fennel slices and scoop a portion onto each plate.
Heat the grill to high. Remove the thighs from the bath.
Grill for 6 minutes. Flip and grill for 4 more minutes, until cooked through.
Plate atop the watercress salad, garnish with a grapefruit wedge and serve.