Grilled Chicken Thighs with Brazilian Vinaigrette Salsa

By Moxey2009

Emerile Lagasse 2007

Ingredients

• For the Vinaigrette Salsa:
• Ingredients
• 8 garlic cloves, peeled
• 8 boneless skin on chicken thighs
• 6 tablespoons melted butter
• 2 teaspoons coarse sea salt
• 1 teaspoon ground bay leaf
• Vinaigrette Salsa, recipe follows
• 1 cup peeled, seeded and 1/4-inch diced tomato
• 1/2 cup 1/4-inch diced red bell pepper
• 1/2 cup 1/4-inch diced green bell pepper
• 3 tablespoons white wine vinegar
• 3 to 4 tablespoons olive oil
• Salt and freshly ground black pepper
• Combine all ingredients in a medium bowl and stir well to combine. Allow to sit at room temperature for at least 1 hour before serving.
• Yield: 2 cups

Preparation

Step 1

Directions
Preheat a grill to medium-low.

Press 1 garlic clove on each chicken thigh and rub in. Combine the butter, salt and ground bay leaf into a paste.

Place the chicken, skin side down in the pan. Cook for 7 minutes, turn over and baste with the butter mixture. Continue to cook for another 7 minutes, turn over back to the skin side and cook for 7 minutes more. Turn over again and cook for a final 7 minutes. Remove thighs to a large serving platter and serve with the Vinaigrette Salsa.