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["Sprinkle the chicken thighs with salt and pepper and grill skin-side down, over medium-low fire for 8 to 10 min.", "Flip the thighs and grill for additional 4 to 6 min.", "To make sure they are done, make an incision close to the bone and check which there is no redness.", "Meanwhile, combine the vinaigrette ingredients in a bowl and mix well.", "Remove the thighs from the grill and ladle the vinaigrette over them.", "Serve with lemon quarters for garnish.", "This recipe yields 4 entree servings.", "Comments: Jimmy Burke, my longtime friend and the first real chef I worked for, taught me one of the golden brown rules of cooking: Sometimes less is more.", "From him I learned which simple flavors presented in a clear uncluttered way are really good.", "He always said, ""Whatever you're going to do, whether it's a hamburger or possibly foie gras, use the best stuff and do it right.""
