Blackened Grilled Chicken Thighs with Avocado Cucumber Salad
Flavorful, juicy and easy to make, these Blackened Grilled Chicken Thighs with Avocado Cucumber Salad are perfect any night of the week. Serve these grilled chicken thighs at your next cookout and I can guarantee they will not last long. This mouthwatering recipe hits the spot every single time. Your family and friends will love this delicious combo.
The chicken thighs are seasoned with my blackening spice and grilled to juicy perfection. Everything is then topped with a simple, but flavorful avocado cucumber salad. Serve with some fresh lime wedges and enjoy!
If you love this recipe, give my Peruvian Inspired Grilled Chicken Thighs or my Chimichurri Grilled Chicken Thighs a try!
About Smart Chicken
For this recipe, I used Smart Chicken’s boneless skinless chicken thighs. Whether grilled, roasted or pan fried, their chicken thighs come out juicy, tender, and delicious every single time. Smart Chicken is the reason I started eating chicken again after 9 years without. Their products are superior in every way.
In fact, Smart Chicken’s chickens are fed a high-quality diet, humanely handled, and never given antibiotics, hormones, or animal by-products. Smart Chicken is USDA Process Verified as pure air chilled, without added water and are hand-trimmed for your convenience. The result is the best-tasting, highest-quality fresh chicken on the market!
This post is sponsored by Smart Chicken. While I was compensated for my time, all opinions are my own.
Substitutions and Ingredients Needed for Blackened Grilled Chicken Thighs
Chicken – This recipe calls for 1.5 pounds of boneless skinless Smart Chicken chicken thighs. This is roughly 6 chicken thighs.
Blackening Spice – This recipe calls for my homemade blackening spice. Which includes, paprika, cumin, chili powder, garlic powder, onion powder, cayenne, kosher salt and cracked black pepper. Mix well.
Fats – This recipe uses avocado oil and extra virgin olive oil.
Salad – This salad recipe calls for diced English cucumber, option to remove core. Finely diced sweet onion, option to use shallots. Diced avocado and chopped cilantro. If you do not like cilantro, you can use flat leaf Italian parsley instead.
Dressing – This recipe includes a simple vinaigrette. Combining extra virgin olive oil, fresh squeezed lime juice, honey, kosher salt and cracked black pepper.
Frequently Asked Questions FAQ’s
What is blackening spice? Blackening spice is a combination of powders, herbs and spices. It is used as a rub on fish, chicken and steaks!
Can I use chicken breasts? Yes! You can use chicken breasts instead of thighs for this recipe. Just know that the grilling time will vary.
Can I make this ahead of time? Well, kind of! You can prep the blackening spice and chicken ahead of time. Be sure to place the seasoned chicken in a Ziplock bag or a glass, ceramic, or stainless-steel bowl. If using a bowl, cover with saran wrap and refrigerate until ready to use. When you are ready to use the chicken, let it rest at room temperature for 15-20 minutes before grilling.
For the salad it is best to make it as needed. The avocado will oxidize over time and begin to brown, so it is best to make the salad right before you are ready to eat.
Why do you use avocado oil for grilling? Avocado oil has a high smoke point making it perfect for grilling. Here are some of my favorite grilling essentials.
How to Grill Chicken Thighs like a PRO, with these Tips and Tricks
- Preheat your grill to 400-450 degrees. Clean the grill grates and lubricate them with avocado oil right before you are ready to add the protein. Brushing the grill grates with avocado oil right before adding the meat will prevent the meat from sticking to the grates. Avocado oil has a high smoke point which will also promote a good sear.
- Another way to lubricate your grill grates with less flare up than the brushing method, is to tightly roll a clean kitchen towel. Dip the rolled towel in avocado oil until it is moistened. Use metal tongs to grab the towel and carefully rub the grill grates with the tightly rolled avocado oil-soaked towel. This method of lubricating the grill grates causes less flare up from the grill and is just as effective.
- When grilling boneless skinless chicken thighs, you’ll want to grill the chicken for 5-7 minutes per side or until the internal temperature reaches 165 degrees Fahrenheit to ensure doneness. Cooking time will vary based on the thickness of your chicken!
How to Make Blackened Grilled Chicken Thighs
Mix the Blackening Spice
Combine paprika, garlic powder, chili powder, kosher salt, cracked black pepper, cumin, onion powder and cayenne in a small mixing bowl. Mix well and set aside.
Season the Chicken Thighs
Add the boneless skinless chicken thighs to a glass bowl. Add the avocado oil and season with the blackening spice mixture. Make sure the thighs are all well coated in the spice rub and avocado oil.
Make the Salad
Start by mixing the dressing. Combine the extra virgin olive oil, fresh squeezed lime juice, honey, kosher salt and cracked black pepper. Whisk until well combined. Set aside. Try this handy citrus juicer.
Next, combine the diced English cucumber, finely diced sweet onion, diced avocado, and chopped cilantro in a mixing bowl. Drizzle with as much or as little dressing as you desire and gently toss. Once combined, cover with saran wrap and refrigerate until the chicken is ready.
Grill the Chicken
Preheat the grill to 400-450 degrees Fahrenheit. Lubricate the grill grates with avocado oil as instructed above. Once the grill is hot, add the seasoned chicken thighs. Grill for 5-7 minutes per side or until the internal temperature reach 165 degrees Fahrenheit to ensure doneness. Remove the chicken thighs from the grill.
Assemble
Place the grilled chicken thighs on a serving platter and top with the cucumber avocado salad. Option to serve with fresh lime wedges on the side. Serve and enjoy!
How to Store Blackened Grilled Chicken Thighs
Store extra chicken in an airtight container in the refrigerator for three to four days. Reheat in the microwave until warmed through.
Store extra dressing is a separate airtight container in the refrigerator for up to five days. Stir well before reusing.
Dressed salad is best enjoyed immediately. The avocado will begin to oxidize and brown as it sits, so it’s best to enjoy the salad once it’s made.
Try my Grilled Chimichurri Chicken Thighs or my Mediterranean Grilled Chicken.
Blackened Grilled Chicken Thighs with Avocado Cucumber Salad
Ingredients
Blackened Chicken Thighs
- 1.5 pounds chicken thighs, boneless skinless, Smart Chicken
- 2 tablespoons avocado oil, plus more for grilling
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- ½ teaspoon chili powder
- ½ teaspoon kosher salt
- ¼ teaspoon cracked black pepper
- ¼ teaspoon cumin
- ¼ teaspoon onion powder
- ¼ teaspoon cayenne
Avocado Cucumber Salad
- 1 cup English cucumber, diced
- 1 cup avocado, diced
- ¼ cup sweet onion, finely diced
- 2 tablespoon cilantro, chopped small, option to use Italian parsley
Dressing
- 2 tablespoons extra virgin olive oil
- 1 tablespoons lime juice, fresh squeezed
- ½ tablespoon honey
- pinch kosher salt
- few turns cracked black pepper
Equipment
- 1 grill
- 1 glass mixing bowl for chicken
- 1 mixing bowl w saran wrap for salad
- 1 small mixing bowl for dressing
- 1 metal tongs
- 1 serving platter
Instructions
How to Make Blackened Grilled Chicken Thighs
Mix the Blackening Spice
- Combine paprika, garlic powder, chili powder, kosher salt, cracked black pepper, cumin, onion powder and cayenne in a small mixing bowl. Mix well and set aside.
Season the Chicken Thighs
- Add the boneless skinless chicken thighs to a glass bowl. Add the avocado oil and season with the blackening spice mixture. Make sure the thighs are all well coated in the spice rub and avocado oil.
Make the Salad
- Start by mixing the dressing. Combine the extra virgin olive oil, fresh squeezed lime juice, honey, kosher salt and cracked black pepper. Whisk until well combined. Set aside.
- Next, combine the diced English cucumber, finely diced sweet onion, diced avocado, and chopped cilantro in a mixing bowl. Drizzle with as much or as little dressing as you desire and gently toss. Once combined, cover with saran wrap and refrigerate until the chicken is ready.
Grill the Chicken
- Preheat the grill to 400-450 degrees Fahrenheit. Lubricate the grill grates with avocado oil as instructed above. Once the grill is hot, add the seasoned chicken thighs. Grill for 5-7 minutes per side or until the internal temperature reach 165 degrees Fahrenheit to ensure doneness. Remove the chicken thighs from the grill.
Assemble
- Place the grilled chicken thighs on a serving platter and top with the cucumber avocado salad. Option to serve with fresh lime wedges on the side. Serve and enjoy!
