Error on the side of undercooking rather than overcooking it. You can always pop the meat back on the grill if its too rare.
Putting the meat over the cooler side of the grill cooks it slowly, gently, and evenly and ensures the glaze won’t scorch.
People don’t think to grill avocado, but it adds fantastic smoky depth to the buttery fruit.
Add variety for color and texture contrasts: corn, bell pepper, poblano chile, and green onions.