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© Meredith Corporation. All rights reserved. Used with permission.
At least 1 hour before grilling, soak planks in enough water to cover. Place weights on planks so they stay submerged during soaking.
In a small bowl, combine brown sugar, paprika, mustard, salt, garlic powder and cayenne.
Spread spice mixture under the skins of chicken halves and over outsides of chicken halves; rub in with your fingers. Brush avocados with oil.
For a charcoal or gas grill, place planks on the rack of an uncovered grill directly over medium heat until planks begin to crackle and smoke. Meanwhile, place chicken halves, skin-sides down, on the grill rack. Grill about 3 minutes or until grill marks appear. Place a chicken half, bone-side down, on each plank. Lay bacon slices over chicken. Add avocado halves, cut-sides up, to planks. Cover; grill for 30 minutes. Remove avocados from grill and set aside to cool. Cover; grill for 30 to 45 minutes more or until chicken is no longer pink (180°F in a thigh muscle).
Transfer planks with chicken halves to two serving platters. Remove skins from avocado halves; slice avocados. Serve chicken with avocado slices and tomato slices.