Grilled Chicken Thighs with Brazilian "Vinaigrette" Salsa Recipe

Name: Grilled Chicken Thighs with Brazilian "Vinaigrette" Salsa
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
Preheat a grill to medium-low.
2
Press 1 garlic clove on each chicken thigh and rub in.
3
Combine the butter, salt and ground bay leaf into a paste.
4
Place the chicken, skin side down in the pan.
5
Cook for 7 minutes, turn over and baste with the butter mixture.
6
Continue to cook for another 7 minutes, turn over back to the skin side and cook for 7 minutes more.
7
Turn over again and cook for a final 7 minutes.
8
Remove thighs to a large serving platter and serve with the Vinaigrette Salsa.
9
Combine all ingredients in a medium bowl and stir well to combine.
10
Allow to sit at room temperature for at least 1 hour before serving.

1497

kcal

Calories

110

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 8 garlic cloves, peeled, 8 boneless skin on chicken thighs, 6 tablespoons melted butter, 2 teaspoons coarse sea salt, and more.

Yes, Grilled Chicken Thighs with Brazilian "Vinaigrette" Salsa falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Grilled Chicken Thighs with Brazilian "Vinaigrette" Salsa

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