6 chicken thighs (boneless, skin on, pounded to 1/4 inch thick)
Extra-virgin olive oil
4 perfectly ripe avocados
4 sprigs of cilantro, finely chopped with stems
Juice and zest of 2 limes
8 leaves mint, chiffonade
10 leaves basil, chiffonade
1½ teaspoon colatura (or Asian-style fish sauce)
1 tablespoon sriracha, Calabrian bomba or other hot sauce
8 cloves roasted garlic, peeled
2 scallions, whites sliced thin and greens sliced longways into “shards”
¼ cup red wine vinegar
2 tablespoons honey, preferably a bitter honey like chestnut
½ cup extra-virgin olive oil
Preheat a grill pan, large cast iron skillet or griddle to medium high and brush with a light coating of olive oil.
Season chicken with salt, pepper and olive oil on both sides.
Place chicken on the grill, skin side down, and cook for 3 to 4 minutes or until the skin is charred and crispy. To make a cross-hatch pattern on the chicken skin, rotate about 45 degrees halfway through.
Flip the chicken and continue to cook on the second side for 3 to 4 more minutes or until the chicken is cooked through.
Meanwhile, cut the avocado into ½ in dice and place in a medium bowl. Add cilantro, juice and zest of one lime, mint, basil, colatura and sriracha, season with salt and pepper and set aside.
In another bowl, mash garlic cloves until they resemble a coarse paste. Add honey, scallion whites and vinegar, then drizzle in extra-virgin olive oil and season with salt and pepper to taste.
Remove cooked chicken to a cutting board and top each piece with freshly-grated lime zest, a squeeze of lime juice and a sprinkle of coarse sea salt.
For each portion, cut off the pieces of each thigh that don’t have skin covering them and place these in the center of the plate. Top the skinless pieces with the skin-on “hero” piece and spoon the avocado salad on top, then garnish with scallion shards.
Drizzle the honey vinaigrette around the perimeter, add drizzle of olive oil and a couple more splashes of hot sauce to the plate, and serve at once.