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Wednesday, August 14, 2013

Sambal Chicken with Grilled Avocados & Green Onions

For those of you that have been following my blog for a while now, you know that I struggle from time to time with Chris and his food dislikes.  Take for instance chicken.  He hates dark meat.  I love it.  In the past, it was just easier to buy all breasts and be done with it, but lately, not only have I wanted to save money, but I have been WANTING dark meat chicken.  To me it's more flavorful and is less likely to dry out.  One day at the store it hit me... why not get a pack of breasts for him and a pack of thighs for me?  Problem solved and everyone is happy!!!

Now, not only did we both get to actual enjoy what we like best, BUT, I also found my new food love:  Grilled Avocado!!!!   Yep, you read that right.... grilled avocado.  Slap that baby on the grill with a little olive oil and salt and pepper and you have yourself a wonderfully creamy and utterly delicious side dish that would compliment ANY meal!

Sambal Chicken with Grilled Avocados & Green Onions
Adapted from Bon Appetit
- Serves 2 -
Printable Recipe 
1 boneless, skinless breast and 1-2 boneless, skinless chicken thighs
1 Tablespoon brown sugar
1 Tablespoon rice vinegar
2 Tablespoons Sambal Oelek (ground chili paste)
1 Tablespoon fish sauce
2 Tablespoons Sriracha 
1/4 teaspoon ground ginger
1 bunch green onions
1-2 large ripe avocado, cut in half lengthwise and seed removed
olive oil
salt and pepper

Rinse the chicken and pat dry with a paper towel.  Place in a resealable plastic bag.  In a small bowl, whisk together the brown sugar, vinegar, Sambal Oelek, fish sauce, Sriracha and ginger until well combined.  Pour mixture of chicken and seal bag.  Place in refrigerator for 2-8 hours.

Preheat grill to 375 degrees F.  Clean and oil grill grates.  Place the chicken over direct heat and grill 5-9 minutes per side or until the chicken reaches an internal temperature of 165 degrees F.  In the last 4-5 minutes of grilling, drizzle olive oil over the green onions and the avocado.  Season liberally with salt and pepper.  Place avocado fruit side down and grill for 4 minutes.  Place the green onions on a strip of foil and grill for 4-5 minutes, rotating to ensure an even grill.  Carefully remove everything and allow to rest for a few minutes.  Serve and enjoy!

One Year Ago:  Sticky Grilled Chicken
Two Years Ago:  Jalapeno Hot Sauce
Three Years Ago:  Mini Meatball Subs


Pam said...

I've never tried grilling an avocado before. What a tasty meal!

Jean | said...

Does that ever sound good, Jenn! I really must replace my non-working grill soon so I can try this out! I do love avocado with chicken.

Mary Bergfeld said...

I have to try this,Jenn. This may be an idea whose time has come. I've never heard or seen an avocado handled this way, but it is certainly is worth a try.I hope your weekend is off to a great start. Blessings...Mary

Lea Ann (Cooking On The Ranch) said...

I'm with you on that dark meat. I hardly ever make boring dry chicken breasts, unless I'm using them in a soup or stew. I'm making burgers tonight with a corn/avocado side dish. I'll be grilling that avocado. I've never tried it.

Chris said...

I don't really have a favorite, it's more of a mood thing for me. Sometimes I am in the mood for breasts, others I crave wings and thighs. I'm an equal opportunity poultry eater ;)