Artis BBQ Wood-Fired Grilled Chicken with Citrus Avocado Salad

This Wood Fired BBQ Chicken Recipe features juicy, marinated chicken thighs grilled to perfection over your Artis open wood fired BBQ, delivering a smoky flavour that enhances every bite. Paired with a refreshing citrus avocado salad, this dish is perfect for summer gatherings and showcases the delicious possibilities of outdoor cooking. 

Grilled Chicken Ingredients: 

– 4 chicken thighs (bone-in, skin-on) 

– 2 tablespoons olive oil 

– 2 tablespoons smoked paprika 

– 1 tablespoon garlic powder 

– Salt and pepper to taste 

– Fresh herbs (rosemary or thyme) for garnish 

Citrus Avocado Salad Ingredients: 

– 5 ounces fresh arugula or mixed greens 

– 2 large navel oranges, peeled and sliced 

– 2 large blood oranges, peeled and sliced 

– 1 large grapefruit, peeled and segmented 

– 1 large avocado, sliced 

– 1/4 cup pistachios or almonds, toasted 

– 1/4 cup pomegranate seeds (optional) 

– Fresh mint leaves for garnish 

For the Citrus Dressing: 

– 1/4 cup olive oil 

– 2 tablespoons fresh orange juice 

– 1 tablespoon lemon juice 

– 1 tablespoon honey or maple syrup (for a vegan option) 

– 1 teaspoon Dijon mustard 

– Salt and pepper to taste 

Instructions: 

For the Grilled Chicken: 

1. Marinate the Chicken: In a bowl, mix olive oil, smoked paprika, garlic powder, salt, and pepper. Coat the chicken thighs with the marinade and let them sit for at least 30 minutes. 

1. Prepare the BBQ: Light your wood fire and let it burn down until you have hot coals. 

1. Grill the Chicken: Place the chicken thighs skin-side down on the grill. Cook for about 7-10 minutes until the skin is crispy and golden brown. Flip and cook for another 10-15 minutes until fully cooked (internal temperature should reach 75°C or 165°F). 

1. Serve: Remove from heat, garnish with fresh herbs, and set aside while you prepare the salad. 

For the Citrus Avocado Salad: 

1. Prepare the Salad Ingredients: In a large bowl, combine arugula or mixed greens, sliced navel oranges, blood oranges, grapefruit segments, and avocado slices. 

1. Make the Dressing: In a small bowl or jar, whisk together olive oil, orange juice, lemon juice, honey (or maple syrup), Dijon mustard, salt, and pepper until well combined. 

1. Toss the Salad: Drizzle the dressing over the salad and gently toss to combine. 

1. Add Crunch: Top with toasted pistachios or almonds and pomegranate seeds for added texture. 

1. Garnish: Finish with fresh mint leaves for a burst of flavour.