Grilled Chicken Thighs With Tomato and Avocado

Steps

1. 1

   Heat the grill to medium-high.

2. 2

   While the grill heats, season the chicken thighs all over with salt and pepper.

3. 3

   Season the cut sides of the halved avocados and plum tomatoes with salt and pepper as well.

4. 4

   Prepare the vinaigrette: In a small saucepan, whisk together the apple cider vinegar, whole-grain mustard, honey, and grated ginger.

5. 5

   Season the vinaigrette with salt and pepper, then add the golden raisins and thyme sprigs.

6. 6

   Bring the vinegar mixture to a boil and simmer for 3 to 5 minutes, until the honey dissolves and the flavors meld. Taste and season again if needed with salt and pepper, then set aside.

   Start 5-minute timer
7. 7

   Grease the grill grates with a clean, folded dishcloth coated with 1 to 2 tablespoons of olive oil.

8. 8

   Place the avocado halves cut-side down and chicken thighs skin-side down on the grill. Grill for 6 to 9 minutes, covered, until the chicken skin is golden brown and the avocado flesh is moderately charred, checking periodically and moving as necessary for even color.

   Start 9-minute timer
9. 9

   Flip the chicken thighs, remove the avocado from the grill, and add the tomatoes, cut-side down.

10. 10

    Grill for 8 to 10 minutes, until the tomatoes are charred in parts and the chicken is cooked through to an internal temperature of at least 165°F (74 °C) (74°C (165 °F)).

    Start 10-minute timer
11. 11

    Arrange the chicken and tomatoes on a platter, and top with the warm vinegar and raisins.

12. 12

    Using a large spoon, scoop the avocado flesh out of the skin and set it to one side of the platter.

13. 13

    Drizzle the whole platter with 2 tablespoons of olive oil and top with an extra dusting of freshly cracked pepper.