Printed from Jenn's Food Journey, adapted from Bon Appetit
- Serves 2 -
1 boneless, skinless breast and 1-2 boneless, skinless chicken thighs
1 Tablespoon brown sugar
1 Tablespoon rice vinegar
2 Tablespoons Sambal Oelek (ground chili paste)
1 Tablespoon fish sauce
2 Tablespoons Sriracha
1/4 teaspoon ground ginger
1 bunch green onions
1 large ripe avocado, cut in half lengthwise and seed removed
salt and pepper
Rinse the chicken and pat dry with a paper towel. Place in a resealable plastic bag. In a small bowl, whisk together the brown sugar, vinegar, Sambal Oelek, fish sauce, Sriracha and ginger until well combined. Pour mixture of chicken and seal bag. Place in refrigerator for 2-8 hours.
Preheat grill to 375 degrees F. Clean and oil grill grates. Place the chicken over direct heat and grill 5-9 minutes per side or until the chicken reaches an internal temperature of 165 degrees F. In the last 4-5 minutes of grilling, drizzle olive oil over the green onions and the avocado. Season liberally with salt and pepper. Place avocado fruit side down and grill for 4 minutes. Place the green onions on a strip of foil and grill for 4-5 minutes, rotating to ensure an even grill. Carefully remove everything and allow to rest for a few minutes. Serve and enjoy!