Spice Grilled Chicken with Grilled Avocado

Rating:

Total Time:

Difficulty:

Easy

Grilling season doesn’t end just because Labor Day has come and gone! Nope. This Spice Grilled Chicken with Grilled Avocado, Scallion and Onion isn’t going anywhere other than on the dining room table once a week for the next month!

Spice Grilled Chicken with Charred Avocado, Scallion, And Onion from www.whatsgabycooking.com (@whatsgabycookin)

We’ve all had marinated grilled chicken right? I hope so! But serve it up with grilled avocado, grilled onion, grilled scallions and fresh lime juice and it’s a whole new story! Spice Grilled Chicken is about to rock your world.

I’ve long been a fan of grilled avocados. Done properly, they are excellent. But if you char them too much, then they just turn black and you’ll start to cry because you ruined a perfectly good avocado (that’s a true story – it happened to me once except a restaurant in New Orleans served it to us and I had a minor meltdown after getting my hopes up).

However, I won’t let that happen to you guys. You just char them for a few seconds, give them a turn and let them grill for a few seconds more. Then you can take the most perfect bite of sliced spiced chicken, grilled avocado with some onions and scallions and a squeeze of lime juice and it’s like chicken and guacamole had a baby and it’s your new bff!

Spice Grilled Chicken with Charred Avocado, Scallion, And Onion

Gaby
5 from 1 vote

Ingredients
  

  • 1 chicken 3 1/2–4-pounds, broken down into 6-8 pieces
  • 2 tablespoons vegetable oil
  • 2 garlic cloves chopped
  • 1/2 cup finely chopped fresh flat-leaf parsley
  • 2 teaspoons ground cumin
  • 2 teaspoons paprika
  • 1/4 teaspoon crushed red pepper flakes
  • Kosher salt freshly ground pepper

Charred Avocado, Scallion, And Onion

  • 1 medium red onion sliced into ½-inch-thick rings
  • 2 tablespoons olive oil divided, plus more for drizzling
  • Kosher salt freshly ground pepper
  • 3 bunches scallions trimmed
  • 2 ripe avocados halved, pitted
  • Flaky sea salt
  • Lime wedges for serving
  • 1 recipe cilantro vinaigrette

Instructions
 

  • Combine the chicken, oil, garlic, parsley, cumin, paprika, red pepper flakes, salt and pepper in a zip top plastic bag. Refrigerate for 2 hours.
  • Prepare grill for high / indirect heat. Remove chicken from marinade, place chicken, skin side down, over indirect heat, and grill, covered, until skin is golden and crisp, 10-15 minutes, rotating halfway through. Remove chicken and set aside.
  • Prepare the grill for medium-high heat. Combine onion and ½ tablespoon of oil on a baking sheet, season with kosher salt and pepper, and toss to coat. Grill until softened and slightly charred in spots, about 4 minutes per side. Transfer to a plate.
  • Meanwhile, combine scallions and ½ tablespoon of oil on same baking sheet, season with kosher salt and pepper, and toss to coat. Grill, turning often, until softened and slightly charred in spots, about 2 minutes. Transfer to plate with onion.
  • Rub cut sides of avocados with 1 tablespoon oil and grill the avocados, cut side down, until charred, about 30 seconds. Transfer to a board with chicken, onion and scallions. Drizzle avocados with oil, season with sea salt, and sprinkle with lime wedges for squeezing over avocados and a side of cilantro vinaigrette for dipping.

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12 comments

  1. Liz

    I notice that the recipe says to refigerate for 2 hours. Is this something I could marinate overnight? Thanks!

  2. Allison

    I’m making this for the second time tonight! It was beyond delicious the first time, and I can’t wait to have it again. Thanks for the recipe!

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