Emeril Lagasse’s new cookbook, Essential Emeril, is now available!

For more information about the book and to order your copy today click here.

Grilled Chicken Thighs with Brazilian “Vinaigrette” Salsa

Grilled Chicken Thighs with Brazilian “Vinaigrette” Salsa

This moist and delicious chicken is a great way to kick off grilling season -- and easy on the wallet too!


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


  • Recipe courtesy Emeril Lagasse, Emeril at the Grill, HarperStudio Publishers, New York, 2009, courtesy Martha Stewart Living Omnimedia, Inc.

  • 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° to 165°F, about 7 minutes longer. Remove from the pan, and serve with the “Vinaigrette” Salsa.

  • 4 to 6 servings

  • 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.

  • 2 cups