Yield:4 servings

• 2 pounds bone-in, skin-on chicken thighs (6 to 8 thighs)

• Salt and freshly ground black pepper

• 2 avocados, halved and pitted (skin left on)

• 4 plum tomatoes, halved lengthwise

• ½ cup apple cider vinegar

• 1 tablespoon whole-grain mustard

• 1 tablespoon honey

• 1 teaspoon finely grated fresh ginger

• ¼ cup golden raisins

• 4 fresh thyme sprigs

• 2 tablespoons extra-virgin olive oil, plus more for the grill

• Grilled bread (optional), for serving

1. Step 1

   Heat the grill to medium-high. 

2. Step 2

   While the grill heats, season the chicken thighs all over with salt and pepper, and season the cut sides of the avocados and tomatoes as well. 

3. Step 3

   Prepare the vinaigrette: In a small saucepan, whisk together the vinegar, mustard, honey and ginger. Season with salt and pepper and add the raisins and thyme. Bring the vinegar mixture to a boil and simmer for 3 to 5 minutes, until honey dissolves and flavors meld. Taste and season again if needed with salt and pepper and set aside.

4. Step 4

   Grease the grill grates with a clean, folded dishcloth coated with 1 to 2 tablespoons of olive oil. Place the avocado halves cut-side down and chicken thighs skin-side down and grill for 6 to 9 minutes, covered, until the chicken skin is golden brown and the avocado flesh is moderately charred, checking the grill marks periodically and moving when necessary to get an even color on the skin.

5. Step 5

   Flip the chicken, remove the avocado and add the tomatoes, cut-side down, to the grill. Grill for 8 to 10 minutes, until the tomatoes are charred in parts and the chicken is cooked through (the internal temperature should reach at least 165 degrees).

6. Step 6

   Arrange the chicken and tomatoes on a platter, and top with the warm vinegar and raisins. Using a large spoon, scoop the avocado flesh out of the skin and set it to one side of the platter. Drizzle the whole thing with 2 tablespoons of olive oil and top with an extra dusting of freshly cracked pepper.

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