Grilled Chicken Thighs With Tomato and Avocado
Recipe by Ashley Lonsdale | Total time: 30 minutes In this quick and punchy grill recipe, a platter of chicken thighs is sweetened by a honey vinaigrette flecked with fresh ginger and quick-pickled golden raisins. Charred plum tomatoes add even more sweet and bright notes, while grilled avocados make a creamy side that’s rich enough to replace any starch. While hefty sides like potato salad or even French fries are welcome, the dish stands alone, but the advantage of serving it with toasted bread is that it can be used as a sponge for the delightful juices hidden underneath the grilled pile of chicken, tomato and avocado. Find more fast and delicious dinner recipes in our Weeknight 100. Was this email forwarded to you? You can sign up for Dinner Tonight here. Save and organize your go-to dinner recipes with the New York Times Cooking app. Try the app today. If you like the work we do at New York Times Cooking, please subscribe! Reach out to cookingcare@nytimes.com if you have any questions about your account.
|
