Bobby Flay shares grilled chicken thighs with aji verde and guacamole recipes
Grilled chicken, guacamole, and grilled skirt steak with red chimichurri.
"Food Network" star chef Bobby Flay joined "Good Morning America" on Wednesday to help home cooks heat things up ahead of grilling and barbecue season.
The restaurateur and culinary TV host, who leads a team of pitmasters competing on the new season of "BBQ Brawl," shared three recipes with "GMA" for grilled chicken, skirt steak and a five-ingredient guacamole with pistachio crunch.
Check out the dishes and shop his cookbook, plus more must-have kitchen essentials below.
Five-ingredient guacamole with pistachio crunch
Ingredients
1/4 cup toasted pistachios
1/2 teaspoon ground cumin
1/2 teaspoon paprika
1/2 teaspoon chile de arbol
1/2 teaspoon light brown sugar
Kosher salt and freshly ground black pepper
1 tablespoon avocado oil
4 ripe avocados
1/2 small red onion, finely diced
1 jalapeño, seeded and minced (or leave seeds in for more heat)
Juice of 2 limes
1/4 cup fresh cilantro leaves, chopped
Blue corn tortilla chips, for serving
Directions
Preheat a small sauté pan over medium-high heat. Add the pistachios, cumin, paprika, chile de arbol, brown sugar, salt and pepper and cook until fragrant, about 1 minute. Drizzle in the avocado oil, toss to coat, then remove from heat and let cool completely before chopping.
Place the avocados in a large bowl and mash with a fork. Fold in the red onion, jalapeño, lime juice and cilantro, then season with salt and pepper. Transfer to a serving bowl, top with the pistachio crunch and serve immediately with tortilla chips.
Grilled chicken thighs with aji verde
Ingredients
1 pound boneless, skin-on chicken thighs
1 tablespoon kashmiri chili powder
2 teaspoons ground cumin
2 teaspoons ground coriander
2 teaspoons paprika
Kosher salt and freshly ground black pepper
Avocado oil, for brushing
2 cups fresh cilantro leaves, plus more for garnish
1 1/2 cup fresh mint leaves
1 1/2 cup fresh parsley leaves
2 small cloves garlic, crushed to a paste with 1/4 teaspoon kosher salt
Zest and juice of 2 limes
1 serrano chile, seeded and diced (or leave seeds in for more heat)
1 tablespoon honey
1/2 cup sour cream
1/2 cup extra-virgin olive oil
1/2 cup avocado oil
2 ounces freshly grated cotija cheese, for garnish
Directions
Heat a grill to medium or place a cast-iron grill pan over medium heat. In a small bowl, mix the chili powder, cumin, coriander, paprika, salt and pepper. Season the chicken thighs generously with the spice rub and brush with avocado oil.
Place the chicken skin side down on the grill and cook without moving until the skin is golden brown and crisp. Once the chicken releases easily, flip and cook until fully cooked through. Remove from the grill and let rest for a few minutes.
To make the aji verde, add the cilantro, mint, parsley, garlic, lime zest, lime juice, serrano, honey, sour cream, salt and pepper to a blender. Blend to combine, then with the motor running, slowly drizzle in the olive oil and avocado oil to emulsify.
Drizzle the aji verde over the chicken thighs and garnish with cilantro and freshly grated cotija cheese. Serve immediately.
Grilled skirt steak with red chimichurri
Ingredients
1 skirt steak
1 tablespoon Kashmiri chili powder
2 teaspoons ground coriander
2 teaspoons ground cumin
2 teaspoons paprika
2 teaspoons dry mustard
Kosher salt and freshly ground black pepper
Avocado oil, for brushing
6 piquillo peppers
2 cloves garlic, crushed to a paste with 1/4 teaspoon kosher salt
2 tablespoons red wine vinegar
2 chipotles in adobo
1 teaspoon smoked paprika
1 cup fresh cilantro leaves, chopped, plus more for garnish
1/2 cup extra-virgin olive oil
Directions
Heat a grill to high or place a cast-iron grill pan over high heat. In a small bowl, mix the chili powder, coriander, cumin, paprika, mustard, salt and pepper.
Season one side of the skirt steak with the spice rub and brush both sides with avocado oil. Place on the grill and cook without moving until a deep crust forms, about 5 minutes. Flip and cook for another 4 to 5 minutes for medium doneness. Remove from the grill and let rest for 10 minutes before slicing against the grain.
To make the red chimichurri, combine the piquillo peppers, garlic, red wine vinegar, chipotles, smoked paprika, cilantro, salt and pepper in a food processor. Pulse to combine, then with the motor running slowly drizzle in the olive oil until smooth.
Serve the sliced steak with the chimichurri and garnish with cilantro.
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