Tex-Mex Chicken with Grilled Avocado
If you have never grilled avocado, you are in for a treat. The Foodi™ Grill chars the outer flesh of the avocado, while keeping it just firm enough to add another layer of texture to this recipe. You could even mash the grilled avocado and add a tablespoon of freshly squeezed lime juice for grilled guacamole-topped Tex-Mex Chicken.
Prepared with
Ingredients
- 4 (7-ounce) boneless, skinless chicken thighs
- 1/3 cup, plus 1 teaspoon avocado oil
- 3 garlic cloves, minced
- 2 teaspoons sea salt, divided
- 1 teaspoon chili powder
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1/2 teaspoon dried oregano
- 2 avocados, halved and pitted
- Grill Grate
- Large Bowl
Instructions
Step 1
Pat the chicken thighs dry with a paper towel. Place them in a bowl and set them aside.
Step 2
In a large bowl, whisk 1/3 cup of oil, the garlic, 1 teaspoon of salt, chili powder, coriander, cumin, paprika, and oregano to combine.
Step 3
Dredge the chicken in the spice mixture, turning it to make sure every piece is fully and evenly coated. Return the chicken to the bowl and cover with plastic wrap. Refrigerate for 1 hour.
Step 4
Insert the Grill Grate and close the hood. Select GRILL, set the temperature to HIGH, and set the time to 15 minutes. Select START/STOP to begin preheating.
Step 5
When the unit beeps to signal it is preheated, place the chicken directly onto the Grill Grate. Close the hood and cook for 7 minutes. After 7 minutes, flip the chicken, close the hood, and grill for an additional 6 minutes.
Step 6
Remove the chicken from the grill and cover to keep warm.
Step 7
Drizzle the avocado halves with the remaining 1 teaspoon of avocado oil and sprinkle with the remaining 1 teaspoon of salt.
Step 8
Place the avocado, cut-side down, directly onto the Grill Grate. Close the hood and cook for 2 minutes.
Step 9
Remove the avocado from the grill. Serve 1 grilled avocado half with 1 chicken thigh.