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Health & Fitness

What's for dinner tonight? Grilled Chicken Thighs with Brazilian "Vinaigrette" Salsa

Light and delicious bursting with bell peppers and tomatoes for a cool salsa

Ingredients
2 tablespoons minced garlic
6 tablespoons (3⁄4 stick) butter, melted
2 teaspoons coarse sea salt
8 skin-on, boneless chicken thighs
1 teaspoon ground bay leaf
Brazilian “Vinaigrette” Salsa (recipe follows), for serving

For the Brazilian “Vinaigrette” Salsa
1 cup peeled, seeded, and diced tomato (1⁄4-inch dice)
1⁄2 cup diced red bell pepper (1⁄4-inch dice)
1⁄2 cup diced green bell pepper (1⁄4-inch dice)
3 tablespoons white wine vinegar
3 to 4 tablespoons olive oil
Salt and freshly ground black pepper, to taste
Preparation
Preheat a grill to medium-low.
Season the chicken with the sea salt.
In a small bowl, combine the butter, garlic and bay leaf.
Place the chicken, skin side down, on the grill and brush it with the butter-garlic blend. Cook for 7 minutes. Turn the chicken over, baste it with more of the butter mixture, and cook for another 7 minutes. Turn the chicken skin side down, and cook for 7 minutes more. Turn it over one last time and cook until an instant-read thermometer inserted into the deepest portion of the thighs registers 160°F to 165°F, about 7 minutes longer. Remove from the pan, and serve with the “Vinaigrette” Salsa.
For the Brazilian “Vinaigrette” Salsa:
Combine all the ingredients in a medium bowl and stir well to combine. Allow the salsa to sit at room temperature for at least 1 hour before serving. Yields 2 cups.

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