Ingredients
The following ingredients have 4 Servings
- 1 chicken (3 1/2–4-pounds, broken down into 6-8 pieces)
- 2 tablespoons vegetable oil
- 2 garlic cloves (chopped)
- 1/2 cup finely chopped fresh flat-leaf parsley
- 2 teaspoons ground cumin
- 2 teaspoons paprika
- 1/4 teaspoon crushed red pepper flakes
- Kosher salt (freshly ground pepper)
- 1 medium red onion (sliced into ½-inch-thick rings)
- 2 tablespoons olive oil (divided, plus more for drizzling)
- Kosher salt (freshly ground pepper)
- 3 bunches scallions (trimmed)
- 2 ripe avocados (halved, pitted)
- Flaky sea salt
- Lime wedges (for serving)
- 1 recipe cilantro vinaigrette
Instruction
- Combine the chicken, oil, garlic, parsley, cumin, paprika, red pepper flakes, salt and pepper in a zip top plastic bag. Refrigerate for 2 hours.
- Prepare grill for high / indirect heat. Remove chicken from marinade, place chicken, skin side down, over indirect heat, and grill, covered, until skin is golden and crisp, 10-15 minutes, rotating halfway through. Remove chicken and set aside.
- Prepare the grill for medium-high heat. Combine onion and ½ tablespoon of oil on a baking sheet, season with kosher salt and pepper, and toss to coat. Grill until softened and slightly charred in spots, about 4 minutes per side. Transfer to a plate.
- Meanwhile, combine scallions and ½ tablespoon of oil on same baking sheet, season with kosher salt and pepper, and toss to coat. Grill, turning often, until softened and slightly charred in spots, about 2 minutes. Transfer to plate with onion.
- Rub cut sides of avocados with 1 tablespoon oil and grill the avocados, cut side down, until charred, about 30 seconds. Transfer to a board with chicken, onion and scallions. Drizzle avocados with oil, season with sea salt, and sprinkle with lime wedges for squeezing over avocados and a side of cilantro vinaigrette for dipping.
