Grilled Chimichurri Chicken Avocado Salad

Fourth of July week and Daddy took the whole day off, which in our house is basically a national event in itself. He grilled in the backyard from noon until past dark — chicken thighs marinated in something involving orange juice and garlic that he refuses to write down because it is all in his head, he says. The marinade was good though. Whatever is in his head, it works.

We had the Washingtons from two doors down, and MawMaw Shirley drove up from Baker. She brought her potato salad, which is famous on our block. MawMaw's potato salad has mustard and hard-boiled eggs and sweet pickle relish and something else she will not tell me. Every time I ask she says love and changes the subject. I am going to figure it out by process of elimination before I turn twenty-five. That is now a goal.

Jamal called during the cookout, on speakerphone balanced against a cup on the picnic table. He is staying on campus this summer for a football training program at Southern University. He sounded happy, or at least occupied, which is the same thing for Jamal. He told Kayla her voice changed. Kayla told him his personality changed. I stayed out of it entirely.

We watched the fireworks from the backyard. Baton Rouge does serious fireworks — the kind that shake your chest when they go off. Kayla covered her ears and watched through her fingers. Mama sat in the lawn chair with sweet tea. Daddy stood at the back of the yard with his arms crossed in that way he has when he is proud of something and does not want to make it into a thing.

I thought about last Fourth of July, in the FEMA trailer, eating sandwiches because there was no room to grill. Some things are better just noted and moved past. The chicken was good. The potato salad was perfect. The fireworks shook the ground and we were in our own backyard to feel it.

Daddy’s chicken was the star of that cookout, but I kept thinking about how good it would be sliced over something fresh and green with a punch of flavor to match the fireworks. This grilled chimichurri chicken avocado salad is my version of that energy—bold enough for a celebration, easy enough that you can still stand in the yard and watch the sky light up while it comes together. After eating sandwiches in a FEMA trailer last summer, every meal we make in our own backyard feels like something worth showing off.

Prep Time: 20 minutes | Cook Time: 14 minutes | Total Time: 34 minutes | Servings: 4

Ingredients

1 1/2 pounds boneless, skinless chicken thighs
1 tablespoon olive oil
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
8 cups chopped romaine lettuce
2 ripe avocados, diced
1 cup cherry tomatoes, halved
1/4 cup thinly sliced red onion
1/4 cup crumbled cotija cheese

For the chimichurri dressing:

1 cup packed fresh flat-leaf parsley, finely chopped
1/4 cup fresh cilantro, finely chopped
3 cloves garlic, minced
2 tablespoons red wine vinegar
1 tablespoon fresh lemon juice
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon salt
1/3 cup extra-virgin olive oil

Instructions

Make the chimichurri. In a small bowl, combine the parsley, cilantro, garlic, red wine vinegar, lemon juice, red pepper flakes, and salt. Whisk in the olive oil until combined. Set aside to let the flavors develop while you grill.
Season the chicken. Pat chicken thighs dry with paper towels. Drizzle with olive oil and season on both sides with salt, pepper, and garlic powder.
Preheat the grill. Heat your grill or grill pan to medium-high heat, about 400–450°F. Lightly oil the grates.
Grill the chicken. Place chicken thighs on the grill and cook for 6–7 minutes per side, or until the internal temperature reaches 165°F and grill marks are deep and golden. Remove from heat and let rest for 5 minutes, then slice against the grain.
Assemble the salad. Divide the romaine among four plates or bowls. Top with diced avocado, cherry tomatoes, and red onion. Arrange the sliced chicken over the top.
Dress and serve. Spoon chimichurri dressing generously over each salad. Sprinkle with cotija cheese and serve immediately.

Nutrition (per serving)

Grilled Chimichurri Chicken Avocado Salad — Because the Backyard Deserved a Comeback Meal