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For more heat, substitute the Cayenne Crush or Aji Verde Crush olive oils. This salsa makes 1-3 tablespoons.
Combine balsamic, wine, olive oil, fish sauce, cilantro and garlic. Season with salt and pepper. Place chicken in a sealable freezer bag and pour the marinade over the chicken. Refrigerate and marinate for 2-4 hours.
Set a medium-hot fire on a grill. Place chicken thighs, skin side down, over direct heat. Cook until skin is seared, about 3-5 minutes. Turn and cook 3-5 minutes more. Move chicken to indirect heat, skin side down, and cook through for another 5-7 minutes (about 15 minutes total).
Serve grilled chicken with cilantro salsa.
Finely chop cilantro. Combine in a small bowl with jalapeno, garlic, mint and onion. Stir in lime juice and add olive oil 1 tablespoon at a time until the salsa comes together.
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