CHILI-RUBBED CHICKEN WITH GRILLED AVOCADOS
Note: Salted and grilled avocados make a great addition to almost anything you cook outside -- just make sure the avocados are ripe, but not too ripe. From "Just Grill This!" by Sam Zien.
• 1/3 c. chili powder
• 1/3 c. brown sugar
• Olive oil
• 8 boneless chicken thighs, roughly 2 lb.
• Kosher salt
• 2 ripe avocados, pit removed, flesh scooped out and quartered
• Freshly ground black pepper
Combine chili powder, brown sugar and enough olive oil to make a thick paste.
Preheat grill to medium.
Season chicken with salt, then brush the chili paste on both sides. Put the chicken on the grill and start cooking.
When you flip the chicken after about 8 to 10 minutes, drizzle the avocado quarters with oil, season with salt and pepper, and put on the grill.
Cook the chicken on the second side until done. Turn the avocados carefully so they get color on all sides. Remove everything from the grill.
Serve the avocados alongside the chicken with an extra drizzle of olive oil.