Grilled Avocado, Scallion, And Red Onion
This grilled chicken recipe brings together a flavorful mix of ingredients, from the perfectly seasoned chicken to the charred red onion, scallions, and avocados. The combination of smoky, tender chicken paired with the creamy avocado and zesty lime creates a delightful dish that is perfect for a gathering with friends or a family barbecue.
— Constant Cookbook
Ingredients
- 1 medium red onion, sliced into 1/2-inch-thick rings
- 2 olive oil, divided, plus more for drizzling
- Kosher salt and freshly ground black pepper
- 3 bunches scallions, trimmed
- 2 ripe avocados, halved, pitted
- 1 chile de árbol, crushed, or pinch of cayenne pepper
- Flaky sea salt (such as Maldon)
- Lime wedges (for serving)
Instructions
- Prepare grill for high, indirect heat (for a charcoal grill, bank coals on 1 side of grill; for a gas grill, leave 1 or 2 burners off). Place chicken on work surface, skin side up. Using your palms, press firmly on breastbone to flatten breast. It is likely you will hear a crack. This means youâre doing it right.
- Rub chicken with oil; season with salt and pepper. Tuck wings slightly under breast. Place chicken, skin side down, over indirect heat, set bricks on top, and grill, covered, until skin is golden and crisp, 25â30 minutes. Using tongs, remove bricks; turn chicken, skin side up. Replace bricks and continue grilling until chicken is cooked through and an instant-read thermometer inserted into the thickest part of thigh registers 165°, 25â30 minutes longer.
- Prepare a grill for medium-high heat. Combine onion and ½ Tbsp. 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 Tbsp. 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 Tbsp. oil. Grill avocados, cut side down, until charred, about 30 seconds. Transfer to plate with onion and scallions. Drizzle avocados with oil, season with sea salt, and sprinkle with chile. Serve with lime wedges for squeezing over avocados.
Yield
4 servings
Comments
No comments found.