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Skinny Thighs in a Grapefruit Fennel Buttermilk Bath

Ingredients

  • 1 grapefruit
  • 1 ½ cups buttermilk
  • 1 bunch fennel fronds
  • 1 tablespoon kosher salt
  • 1 tablespoon herbes de Provence
  • 8 boneless skinless chicken thighs

Watercress Fennel Salad

  • 1/4 cup grapefruit juice
  • 1 tablespoon buttermilk
  • 1 tablespoon Dijon mustard
  • 1 tsp. honey
  • ¼ tsp. herbes de Provence
  • ¼ tsp. kosher salt
  • 2 bunches watercress
  • half a fennel bulb sliced

Instructions

  • 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.