Grilled Chicken Thighs with Brazilian "Vinaigrette" Salsa

  • Level: Intermediate
  • Total: 1 hr 48 min
  • Prep: 20 min
  • Inactive: 1 hr
  • Cook: 28 min
  • Yield: 4 to 6 servings
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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


  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.

For the Vinaigrette Salsa:

  1. 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.