Grilled Chicken Thighs with Brazilian Vinaigrette Salsa (Emeril Lagasse)

Prep Time: 20 Minutes

Cook Time: 28 Minutes

Ready In: 48 Minutes

Servings: 4

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

Directions:

1. Preheat a grill to medium-low.
2. Press 1 garlic clove on each chicken thigh and rub in. Combine the butter, salt and ground bay leaf into a paste.
3. 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.
4. For the Vinaigrette Salsa:
5. 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.
6. Yield: 2 cups

By RecipeOfHealth.com