Grilled Chicken Thighs with Brazilian "Vinaigrette" Salsa
Grilled Chicken Thighs with Brazilian "Vinaigrette" Salsa
- Level: Intermediate
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 763
- Total Fat
- 62
- Saturated Fat
- 20
- Carbohydrates
- 5
- Dietary Fiber
- 2
- Sugar
- 2
- Protein
- 44
- Cholesterol
- 283
- Sodium
- 830
- Total: 1 hr 48 min
- Prep: 20 min
- Inactive: 1 hr
- Cook: 28 min
- Level: Intermediate
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 763
- Total Fat
- 62
- Saturated Fat
- 20
- Carbohydrates
- 5
- Dietary Fiber
- 2
- Sugar
- 2
- Protein
- 44
- Cholesterol
- 283
- Sodium
- 830
- Total: 1 hr 48 min
- Prep: 20 min
- Inactive: 1 hr
- Cook: 28 min
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.
For the Vinaigrette Salsa:
- 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.
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