Grilled Chicken Thighs With Tomato and Avocado

Ingredients

• 2 lb bone-in, skin-on chicken thighs (6 to 8 thighs)
• salt (to taste)
• freshly ground black pepper (to taste)
• 2 avocados (halved and pitted, skin left on)
• 4 plum tomatoes (halved lengthwise)
• 0.5 cup apple cider vinegar
• 1 tbsp whole-grain mustard
• 1 tbsp honey
• 1 tsp fresh ginger (finely grated)
• 0.25 cup golden raisins
• 4 fresh thyme sprigs
• 2 tbsp extra-virgin olive oil (plus more for the grill)
• grilled bread (optional, for serving)

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.

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.

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).

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.

Notes

Serving the dish with toasted bread is recommended to soak up the juices from the grilled chicken and vegetables. The grilled avocados are rich enough to replace a traditional starch side.

Nutrition per serving

• main
• grilled
• chicken
• avocado
• tomato
• healthy
• 30-minute
• summer