- Place the chicken ingredients in a large bowl and toss to coat, ensuring that everything is well-combined and the chicken pieces are evenly coated. Let sit 30 minutes, or better yet, cover and refrigerate for a few hours.
- Heat your oven grill to medium-high/high. Line a large roasting tin with foil. Arrange the chicken in a single layer on the foil-lined tin. Grill for around 20 minutes, or until the chicken is cooked through (chicken thigh fillets cook very quicky!).
- While the chicken is cooking, make the Chimichurri Guacamole. Half and stone the avocados and use a spoon to scoop the flesh out into a bowl. Mash the avocados with a fork until your desired consistency is reached.
- Add the remaining ingredients and stir to combine. Season with sea salt and freshly-ground black pepper, to taste, and you’re all set!
- One of the great things about this recipe, and indeed about guac in general, is that you can adapt it to suit your palate. For a spicier guac, either use more jalapeños or leave the seeds in. For a zingier guac, add more lime juice and or/red wine vinegar, one teaspoon at a time. For added sweetness, include the sugar. Or to mellow it all out, add more extra-virgin olive oil, one tablespoon at a time. Just remember that it takes some time for avocados to absorb any flavour you add to them, so if you make any tweaks, wait a couple of minutes before tasting to make sure you don’t end up going overboard.
- Once the chicken is cooked, tent it with foil and let it rest for at least 5 minutes before slicing into it. Serving-wise, the possibilities are endless! Serve the chicken with the chimichurri as is, add rice and veggies and turn it into a burrito bowl, make a tasty wrap out of it, serve it as a chunky dip with tortilla chips, or even use it as a flatbread topping.