Grilled Chicken Thighs with Brazilian Vinaigrette Salsa

• 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.
11. Yield: 2 cups

garlic, chicken, butter, salt, ground bay leaf, salsa, tomato, red bell pepper, green bell pepper, white wine vinegar, olive oil, salt

Taken from www.foodnetwork.com/recipes/emeril-lagasse/grilled-chicken-thighs-with-brazilian-vinaigrette-salsa-recipe.html (may not work)