Grilled Chicken Thighs with Brazilian "Vinaigrette" Salsa

Name: Grilled Chicken Thighs with Brazilian "Vinaigrette" Salsa
Prep time: P0Y0M0DT0H20M0.000S
Cook time: P0Y0M0DT0H28M0.000S
Total time: P0Y0M0DT1H48M0.000S
Yield: 4 to 6 servings
Cuisine: brazilian
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

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Level: Intermediate
Total: 1 hr 48 min

Prep: 20 min
Inactive: 1 hr
Cook: 28 min

Yield: 4 to 6 servings

Level: Intermediate
Total: 1 hr 48 min

Prep: 20 min
Inactive: 1 hr
Cook: 28 min

Yield: 4 to 6 servings

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

For the Vinaigrette Salsa:

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

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.