Recipe courtesy of Emeril Lagasse
Total:
1 hr 48 min
Prep:
20 min
Inactive:
1 hr
Cook:
28 min
Yield:
4 to 6 servings
Level:
Intermediate

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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