INGREDIENTS

INSTRUCTIONS

VINAIGRETTE
Sprinkle the chicken thighs with salt and pepper and grill skin side down,
over medium-low fire for 8 to 10 minutes. Flip the thighs and grill for
additional 4 to 6 minutes. To make sure they are done, make an incision
close to the bone and check that there is no redness. Meanwhile, combine
the vinaigrette ingredients in a bowl and mix well. Remove the thighs from
the grill and ladle the vinaigrette over them. Serve with lemon quarters
for garnish. Serves 4 as an entree.
NOTES : *From BIG FLAVORS OF THE HOT SUN, by Chris Schlesinger and John
Willoughby, William Morrow & Company, Inc., copyright 1994 "Jimmy Burke, my
longtime friend and the first real chef I worked for, taught me one of the
golden rules of cooking:  Sometimes less is more.  From him I learned that
simple flavors presented in a clear uncluttered way are really good. He
always said, 'Whatever you're going to do, whether it's a hamburger or foie
gras, use the best stuff and do it right.'  Heading his advice, here we
stay simple and feature the classic Italian combination of fresh herbs,
garlic, olive oil, and balsamic vinegar."
Recipe by: XGourmet, June, 1997*
Posted to MC-Recipe Digest by NGavlak <NGavlak@aol.com> on Apr 26, 1998

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