🛒 Ingredients
- 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
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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.
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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.
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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).
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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.
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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.
📝 Our take
Este plato combina la textura crujiente del carbón con la suavidad cremosa del aguacate, creando un contraste de sensaciones que despierta el paladar. La salsa de chimichurri aporta un toque herbáceo y ligeramente picante que enriquece cada bocado. La experiencia es una celebración de la diversidad gastronómica colombiana, donde tradición e innovación se abrazan en cada chispa de la parrilla. Un auténtico viaje culinario que no puedes dejar pasar.
🍷 Wine & food pairing
Opta por un vino blanco de la DO Rías Baixas, como un Albariño fresco. Su acidez y notas cítricas complementan la grasa del pollo y la suavidad de la salsa de aguacate, equilibrando el sabor sin sobrecargarlo.
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