Grilled Chicken Thighs with Brazilian "Vinaigrette" Salsa

TOTAL TIME: 1 hr 48 min
Prep: 20 min
Inactive Prep: 1 hr
Cook: 28 min
 
YIELD: 4 to 6 servings
LEVEL: Intermediate

ingredients

  • 2 teaspoons coarse sea salt
  • 1 teaspoon ground bay leaf
  • Vinaigrette Salsa, recipe follows
FOR THE VINAIGRETTE SALSA:
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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.

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

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