Grilled Chicken Skewers with Avocado Chimichurri

• 800g skin‑less chicken thighs
• 1 ripe avocado
• 1 small cucumber, peeled and seeded
• 20g fresh cilantro
• 1 juice of 1 lemon
• 1 finely chopped garlic clove
• 10g extra‑virgin olive oil
• to taste salt and black pepper
• 1 red bell pepper, sliced into strips

👨‍🍳 Step-by-step instructions

1. 1

   Step 1: Marinate the chicken. Mix salt, pepper, chopped garlic, lemon juice, and 5g of oil. Stuff each thigh with the mixture and let rest 15 min.

2. 2

   Step 2: Prepare the sauce. In a blender, combine avocado, cucumber, cilantro, 5g of oil, salt, and pepper. Pulse 30 s until a creamy consistency is achieved.

3. 3

   Step 3: Preheat the grill to 220 °C. Place the chicken on the grate, searing each side 4 min over high heat to trigger the Maillard reaction and achieve a golden crust without overcooking the interior (≈65 °C).

4. 4

   Step 4: Add the pepper strips to the grill during the last 3 min, just until they develop a slight char and release their juices.

5. 5

   Step 5: Serve. Arrange the chicken on a bed of roasted peppers, drizzle with avocado sauce, and garnish with cilantro leaves.

💡 Chef's tip

The secret lies in the 220 °C temperature: at this heat, charcoal penetrates the meat in 4 min, forming a crust while keeping the interior below 65 °C, preserving juiciness.