This is the only thing you need to grill when hosting a barbecue.
Grilled Blackened Chicken with Smashed Avocado + Grilled Veggies
Serves: 6
Prep time: 25 minutes
Cook time: 20 minutes
INGREDIENTS
Grilled Blackened Chicken
4 boneless, skinless chicken breasts
Blackening Seasoning
1 tablespoon smoked paprika
1 teaspoon fresh ground black pepper
1 teaspoon cayenne pepper (2 teaspoons if you love the heat!)
2 teaspoons onion powder
2 teaspoons garlic powder
1 teaspoon salt
1/4 teaspoon oregano
1 teaspoon cayenne pepper (2 teaspoons if you love the heat!)
2 teaspoons onion powder
2 teaspoons garlic powder
1 teaspoon salt
1/4 teaspoon oregano
1/4 teaspoon thyme
Smashed Avocado
2 large avocados
2 limes
Grilled Veggies
3 red bell peppers, cut into thin strips
3 zucchini, cut into slices
10 cremini mushrooms, quartered
1 pound asparagus, trimmed and cut into 2-inch pieces
1 medium red onion, cut into thin wedges
1/4 cup olive oil (grape seed oil is a great alternative!)
4 tablespoons balsamic vinegar
1 teaspoon garlic powder
3 tablespoons honey
1/2 teaspoon fresh ground black pepper
1/2 teaspoon salt
Grilled Corn
6 ears of corn
3 teaspoons blackening seasoning (above)
DIRECTIONS
- Prepare the grill on medium-high heat. Mix all blackening seasoning ingredients together in a small bowl. Lightly sprinkle the chicken breasts with the seasoning on both sides and set aside while the grill heats up.
- Combine the two avocados and the juice of two limes in a small bowl and mash together with a fork. Set aside until you’re ready to eat. This is a cool topping for the slightly spicy blackened chicken.
- Combine all the vegetables in a large bowl. Add in the olive oil, balsamic vinegar, garlic powder, honey, fresh ground black pepper and salt. Mix to evenly coat all the veggies, and set aside.
- Shuck the corn and place on one large square of tin foil per ear. Lightly drizzle each with olive oil, and sprinkle all over with blackening seasoning. Wrap each ear tightly with the foil and place on one side of the grill. After 10 minutes, turn the corn over using tongs to grill for another 10 minutes.
- While the corn is getting a nice char on one side of the grill, add the chicken breasts to the other side and the veggies to a grill-basket in the middle. Grill the chicken for 5 minutes on each side, turning carefully with tongs. After about 10 minutes, or when the chicken is cooked through, place on a cutting board to rest for 5 minutes before slicing into bite-size pieces. While the chicken is resting, transfer the vegetables to a large serving bowl.
- Serve the chicken next to the bowl of smashed avocado, veggies, and corn.
NOTES
- This is the kind of recipe you should improvise on… mess around with the blackening seasoning to your liking, don’t use mushrooms if you don’t like them, throw some other veggies in there. Go crazy!
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