Being a part of Coyote Outdoor Living’s “Women Who Grill” crew taps into my fond childhood memories of playing “sous-chef” to my dad during our family weekend cookouts. As an adult, falling in love with the grill only complements all the things I appreciate about cooking indoors while also broadening of my entertaining menu. The Coyote Outdoor grill and Asado provide a different texture and flavor profile—and cooking al fresco allows us to enjoy the great outdoors while including the whole family in the grilling process. Check out one of our favorite recipes here:
Spice Grilled Chicken with Grilled Avocado Salad
Prep Time: 15-minutes
Cook Time: 25-minutes
Marinating Time: 2-hours
Total Time 2 hours, 40-minutes
Servings: 4
Ingredients
Spice Grilled Chicken
· 1 whole chicken
· 2 tablespoons olive oil
· 2 garlic cloves chopped
· 1/2 cup finely chopped fresh parsley
· 2 teaspoons ground cumin
· 2 teaspoons paprika
· 1/4 teaspoon crushed red pepper flakes
· Kosher salt freshly ground pepper
Grilled Avocado Salad
· 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
· 10 San Marzano or cherry tomatoes cut in half
· 10 small fresh mozzarella balls (ciliegine)
· Flaky sea salt
· Cracked black pepper
Instructions
Combine the chicken, olive 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. Tie the chicken legs with twine and secure on rotisserie rod. Cook chicken on indirect high heat until internal temperature reaches between 170-180 degrees F. If the chicken is browning too quickly, reduce heat to medium. Let chicken rest for 10-minutes before carving.
Prepare the grill for medium-high heat. Combine onion and ½ tablespoon of oil, 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, 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 platter with chicken, onion and scallions. Fill avocados with cut tomatoes and mozzarella balls. Drizzle avocados with good olive oil, season with sea salt and cracked pepper, and enjoy!
