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Ingredients
- VINAIGRETTE:
- 8 bone-in chicken thighs - (6 to 7 oz ea)
- Salt to taste
- Freshly-cracked black pepper to taste
- 6 tablespoons extra-virgin olive oil
- 2 tablespoons balsamic vinegar
- 1 teaspoon minced garlic
- 1 tablespoon capers
- 2 tablespoons chopped fresh herbs of your choice (rosemary, basil, oregano, or thyme, alone or in combination)
- Lemon quarters for garnish
Preparation
Step 1
Sprinkle the chicken thighs with salt and pepper and grill skin-side down, over medium-low fire for 8 to 10 minutes.
Flip the thighs and grill for additional 4 to 6 minutes. To make sure they are done, make an incision close to the bone and check that there is no redness.
Meanwhile, combine the vinaigrette ingredients in a bowl and mix well.
Remove the thighs from the grill and ladle the vinaigrette over them. Serve with lemon quarters for garnish.
This recipe yields 4 entree servings.
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