Photo: Grilled Chicken Thighs with Brazilian "Vinaigrette" Salsa Recipe
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
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:
- 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
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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By L.A. McKay
West Hartford, CT
on February 01, 2011
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Delicious and easy. Two suggestions: Our local Brazilian restaurant puts onion in their salsa, and I think that makes it much better. I added one third cup of finely chopped onion, and the salsa was perfect. Also, we have a kosher home and couldn't use butter, and the crushed bay was a problem because I don't have a spice grinder. So I broke up the bay leaf and steeped it in a few tablespoons of boiling water in a small pan for awhile. Then I boiled away the water and replaced it with a couple tablespoons of olive oil, heated the oil, and let the oil pick up the flavor from the pan and the steeped leaves. It was really delicious oil. After the garlic rub, I coated the chicken (I used skinless thin cutlets with the oil, and grilled in a grill pan. Subtle but really delicious.
By eosborne1974_11...
raleigh, NC
on July 19, 2010
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I made this whole dish for dinner last night and it was amazing. I did make cilantro rice to go along with it and the flavors mixed right together. I also added a little bit of balsamic to the salsa for that little extra. The longer it sits, the better the flavor. Very easy to make also.
By trandall219_117...
East Stoudsburg, PA
on July 18, 2010
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I lived in Brasil for several yrs, I don't know this dish, but in the picture looks like an egg on top which is not unusual in some Brasilian dishes But egg is not in the procedure or recipe?. As for Mike on the comments: read the directions your asking about the garlic. It clearly states put 1 clove of crushed garlic on each thigh. 1 plus 7 = 8. Tchau Brigado
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