$Tex-Mex Chicken with Grilled Avocado –$

Tex-Mex Chicken with Grilled Avocado –

Name: Tex-Mex Chicken with Grilled Avocado –
Ingredients: 4 (113.4g) boneless, skinless chicken thighs; 78g. 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; 4 (7-ounce) boneless, skinless chicken thighs; 1/3 cup, plus 1 teaspoon avocado oil; Grill Grate; Large Bowl; 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 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.

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Ingredients

4 (113.4g) boneless, skinless chicken thighs
78g. 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
4 (7-ounce) boneless, skinless chicken thighs
1/3 cup, plus 1 teaspoon avocado oil
Grill Grate
Large Bowl
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 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.