Avocado Salsa Chicken Thighs – Juicy, Zesty, and Weeknight-Friendly
These Avocado Salsa Chicken Thighs bring bold flavor with very little effort. Think tender, well-seasoned chicken topped with a cool, chunky avocado salsa that tastes like sunshine. It’s the kind of meal that feels special but fits right into a busy week.
Serve it over rice, tuck it into warm tortillas, or pair it with a crisp salad. Either way, it’s fresh, satisfying, and a little bit addictive.
Ingredients
Method
- Mix the spice rub. In a small bowl, combine salt, cumin, chili powder, smoked paprika, black pepper, garlic powder, onion powder, cayenne (if using), and the zest of one lime.
- Season the chicken. Pat the chicken thighs dry. Rub with 1 tablespoon olive oil, then coat evenly with the spice mixture. Let sit at room temperature for 10–15 minutes while you prep the salsa.
- Make the avocado salsa. In a medium bowl, gently combine the diced avocados, tomatoes, red onion, jalapeño, cilantro, and garlic. Add the juice of 1–2 limes, a drizzle of olive oil (about 1 teaspoon), and a pinch of salt. Fold gently so the avocados keep their shape. Taste and adjust lime and salt.
- Cook the chicken (stovetop). Heat 1 tablespoon olive oil in a large skillet over medium-high. Add the chicken thighs, skin side down if using skin-on. Cook 5–7 minutes until deeply browned, then flip and cook another 5–7 minutes, until cooked through (165°F internal). Reduce heat if spices start to scorch.
- Or cook in the oven. Heat oven to 425°F. Place seasoned thighs on a lined baking sheet or in a cast-iron skillet. Roast 20–30 minutes, depending on size, until 165°F and the juices run clear. For extra color, broil the last 1–2 minutes.
- Rest the chicken. Transfer to a plate and rest 5 minutes so the juices settle.
- Serve. Spoon the avocado salsa over the warm chicken. Add extra lime wedges on the side. Serve with rice, beans, tortillas, or a simple salad.
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Get Your Program TodayWhat Makes This Recipe So Good
- Big flavor, minimal effort: The chicken gets a quick spice rub, and the salsa mixes up in minutes. That’s it.
- Always juicy: Chicken thighs stay tender and forgiving, even if you cook them a little longer.
- Fresh contrast: Warm, savory chicken meets cool, creamy avocado and bright lime.
Every bite pops.
- Flexible serving options: Bowls, tacos, salads—this recipe plays well with whatever you have.
- Great make-ahead potential: Cook the chicken in advance and prep the salsa right before serving.
What You’ll Need
- Chicken thighs: 6 bone-in or boneless, skin-on or skinless (about 2 pounds). Skin-on gives extra richness and crispiness.
- Olive oil: 2 tablespoons for the pan and rub.
- Spices for the rub:
- 1 1/2 teaspoons kosher salt
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/4 teaspoon onion powder
- Pinch of cayenne (optional, for heat)
- Lime: 2 limes (zest one for the rub, juice both for the salsa).
- Avocados: 2 large, ripe but still slightly firm, diced.
- Tomatoes: 1 cup diced (Roma or cherry work well).
- Red onion: 1/3 cup finely diced.
- Jalapeño: 1 small, seeded and minced (optional for extra kick).
- Cilantro: 1/3 cup chopped.
- Garlic: 1 small clove, finely grated or minced.
- Salt: To taste for the salsa.
- Optional sides: Steamed rice, warm tortillas, shredded lettuce, or black beans.
Instructions
- Mix the spice rub. In a small bowl, combine salt, cumin, chili powder, smoked paprika, black pepper, garlic powder, onion powder, cayenne (if using), and the zest of one lime.
- Season the chicken. Pat the chicken thighs dry. Rub with 1 tablespoon olive oil, then coat evenly with the spice mixture.
Let sit at room temperature for 10–15 minutes while you prep the salsa.
- Make the avocado salsa. In a medium bowl, gently combine the diced avocados, tomatoes, red onion, jalapeño, cilantro, and garlic. Add the juice of 1–2 limes, a drizzle of olive oil (about 1 teaspoon), and a pinch of salt. Fold gently so the avocados keep their shape.
Taste and adjust lime and salt.
- Cook the chicken (stovetop). Heat 1 tablespoon olive oil in a large skillet over medium-high. Add the chicken thighs, skin side down if using skin-on. Cook 5–7 minutes until deeply browned, then flip and cook another 5–7 minutes, until cooked through (165°F internal).
Reduce heat if spices start to scorch.
- Or cook in the oven. Heat oven to 425°F. Place seasoned thighs on a lined baking sheet or in a cast-iron skillet. Roast 20–30 minutes, depending on size, until 165°F and the juices run clear.
For extra color, broil the last 1–2 minutes.
- Rest the chicken. Transfer to a plate and rest 5 minutes so the juices settle.
- Serve. Spoon the avocado salsa over the warm chicken. Add extra lime wedges on the side. Serve with rice, beans, tortillas, or a simple salad.
Keeping It Fresh
- Separate storage: Store the chicken and avocado salsa in separate containers.
The chicken keeps 3–4 days in the fridge. The salsa is best the day it’s made.
- Prevent browning: Press plastic wrap directly onto the surface of the salsa and add an extra squeeze of lime. This slows oxidation.
- Reheating: Warm the chicken gently in a skillet over medium-low with a splash of water or broth, or in the oven at 300°F until heated through.
Top with fresh salsa right before serving.
- Make-ahead tip: Mix everything for the salsa except the avocado. Add the avocado and lime juice just before serving.
Why This Is Good for You
- Protein-rich: Chicken thighs deliver high-quality protein to keep you full and support muscle health.
- Heart-friendly fats: Avocados provide monounsaturated fats, which support heart health and improve satisfaction.
- Micronutrient boost: Lime, tomato, onion, and cilantro add vitamin C, potassium, antioxidants, and fiber.
- Balanced meal: Pair with beans or brown rice for complex carbs and extra fiber without losing the fresh feel.
Common Mistakes to Avoid
- Overcrowding the pan: This traps steam and prevents browning. Cook in batches if needed.
- Skimping on salt and acid: The salsa should taste bright and seasoned.
Adjust lime and salt at the end.
- Using overly soft avocados: Choose avocados that give slightly when pressed. Too soft and they’ll mash.
- Skipping the rest: Letting the chicken rest keeps it juicy. It’s worth the five minutes.
- Letting spices burn: If the pan smokes, reduce the heat a touch.
Burned spices taste bitter.
Recipe Variations
- Grilled version: Grill thighs over medium-high heat, about 6–7 minutes per side, until 165°F. The char pairs beautifully with the cool salsa.
- Mango twist: Add 1/2 cup diced ripe mango to the salsa for sweetness that balances the spice.
- Greek yogurt drizzle: Mix plain Greek yogurt with lime juice, salt, and a pinch of cumin for a tangy sauce to spoon under the salsa.
- Swap the protein: The spice rub and salsa work with chicken breasts, salmon, shrimp, or tofu. Adjust cook times accordingly.
- Make it a bowl: Layer rice or quinoa, shredded lettuce, black beans, chicken, avocado salsa, and a squeeze of lime.
- Extra-crispy skin: For skin-on thighs, start in a cold skillet skin side down, then bring heat to medium.
Render slowly 10–12 minutes until crisp before flipping.
FAQ
Can I use chicken breasts instead of thighs?
Yes. Pound breasts to even thickness, season as directed, and cook over medium heat 4–6 minutes per side, or bake at 425°F for 16–20 minutes. Aim for 165°F internal and don’t overcook.
How ripe should the avocados be?
Choose avocados that yield slightly to gentle pressure and have a uniform green under the stem.
If they’re very soft or mushy, they’ll break down in the salsa.
Is the jalapeño necessary?
No. It adds a nice kick but the salsa is great without it. For a milder heat, remove the ribs and seeds.
For more heat, swap in serrano.
Can I make the salsa ahead?
You can prep everything but the avocado a day ahead. Add the avocado and lime juice 15–30 minutes before serving for the best color and texture.
What should I serve with this?
It’s versatile. Try cilantro-lime rice, grilled corn, charred tortillas, black beans, or a simple cucumber salad to keep things bright and balanced.
How do I know the chicken is done?
Use an instant-read thermometer.
Insert it into the thickest part; it should read 165°F. Clear juices and firm, opaque flesh are good visual cues.
Can I air-fry the chicken?
Yes. Air-fry at 390°F for 16–22 minutes, flipping halfway, until golden and 165°F inside.
Check early, as sizes vary.
Wrapping Up
Avocado Salsa Chicken Thighs deliver a lot of payoff for very little work. The seasoned, juicy chicken and bright, creamy salsa make a perfect match that fits any night of the week. Keep the base recipe handy, then tweak it with your favorite sides or a fun salsa add-in.
When you want a fresh, satisfying dinner fast, this one hits the spot every time.
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