Grilling is one of my favorite cooking methods because it provides delicious, smoky flavor. BBQ chicken can be made a number of ways, but I chose boneless, skinless chicken thighs for this recipe (chicken breasts would also work just fine). I served mine with farro, but this would also be great wrapped up in a tortilla or served with rice and beans!
- Preheat grill to medium-high (around 450 degrees).
- Lightly oil corn and place the cobs on the grill; cook for 4-5 minutes, turning occasionally, until nicely charred. Remove from grill and set aside.
3. Season chicken thighs with 1/2 teaspoon salt and 1/4 teaspoon pepper. Drizzle with olive oil. Place on the grill and cook for 5 minutes. Flip and brush with BBQ sauce; grill for 5 minutes longer. Flip again and brush with more BBQ sauce. Turn grill off and let continue to cook on the grill for 5 minutes longer (keep lid closed). Remove chicken from grill and tent with foil.
4. While the chicken rests, make the guacamole: Place avocado in a large bowl and mash with a potato masher. Cut corn off the cobs and add to the mashed avocado along with the cilantro, red onion, lime juice, ground cumin and remaining 1/2 teaspoon of salt and 1/4 teaspoon of pepper. Stir to combine.
5. Scoop guacamole onto the grilled chicken and enjoy!
BBQ Chicken with Charred Sweet Corn Guacamole
Serves 4
All you need:
2 ears sweet corn, husked
4 boneless, skinless chicken thighs
1 teaspoon kosher salt, divided
1/2 teaspoon black pepper, divided
2 teaspoons olive oil, plus more for brushing on corn
BBQ sauce (pick your favorite!)
3 large ripe avocados, peeled, pitted and cubed
1/4 cup chopped cilantro
1/4 cup diced red onion
Juice of 2 limes
1/2 teaspoon ground cumin
All you do:
- Preheat grill to medium-high (around 450 degrees).
- Lightly oil corn and place on the grill; cook for 4-5 minutes, turning occasionally, until nicely charred. Remove from grill and set aside.
- Season chicken with 1/2 teaspoon salt and 1/4 teaspoon pepper. Drizzle with olive oil. Place on the grill and cook for 5 minutes. Flip and brush with BBQ sauce; grill for 5 minutes longer. Flip again and brush with more BBQ sauce. Turn grill off and let continue to cook on the grill for 5 minutes longer (keep lid closed). Remove chicken from grill and tent with foil.
- While chicken rests, make the guacamole: Place avocado in a large bowl and mash with a potato masher. Cut corn off the cobs and add to the mashed avocado along with cilantro, red onion, lime juice, ground cumin and remaining 1/2 teaspoon of salt and 1/4 teaspoon of pepper. Stir to combine.
- Scoop guacamole onto the grilled chicken and enjoy!