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 youre going to do, whether its 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 on Apr 26, 1998