Guacamole Topped Chicken Thighs combine crispy, seasoned chicken with cool, zesty homemade guacamole for a textural dream. This vibrant weeknight dinner is surprisingly simple and endlessly customizable. The hot, savory chicken against the fresh, cool guacamole is a complete, satisfying meal.
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Why You’ll Love This Guacamole Topped Chicken Thighs
- Textural masterpiece: Crispy skin meets creamy guacamole in every bite.
- Unreal flavor profile: Savory, smoky chicken pairs with bright, citrusy guac.
- Deceptively easy: Simple steps come together in under an hour.
- Healthy & indulgent: Lean protein and good fats fuel you deliciously.
Ingredients & Tools
- 4 bone-in, skin-on chicken thighs
- 1 tbsp olive oil
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 1/2 tsp cumin
- 1/2 tsp onion powder
- To taste salt and black pepper
- 2 large ripe avocados
- 1/4 cup finely diced red onion
- 1 small jalapeño, seeded and minced
- 1/4 cup chopped fresh cilantro
- 2 tbsp fresh lime juice
- 1 small tomato, seeded and diced
- 1 clove garlic, minced
Tools: A large, heavy-bottomed oven-safe skillet (cast iron is perfect), a medium mixing bowl, a sharp knife, and a cutting board.
Notes: Don’t use boneless, skinless thighs—the crispy skin is non-negotiable. Use fresh lime juice for the guacamole, not bottled.
Nutrition (per serving)
| Calories: | 520 kcal |
| Protein: | 35 g |
| Fat: | 38 g |
| Carbs: | 12 g |
| Fiber: | 8 g |
Serves: 2 | Prep Time: 15 minutes | Cook Time: 25 minutes | Total Time: 40 minutes
Before You Start: Tips & Ingredient Notes
- Pat your chicken thighs DRY. This is the single most important step for getting that crispy, golden-brown skin. Use paper towels to thoroughly dry the skin side—any moisture will just steam the skin instead of searing it.
- How to pick the perfect avocado? You want avocados that are firm but yield to gentle pressure. If they’re rock hard, they’re not ready. If they feel mushy, they’re overripe. A little give near the stem is your best indicator.
- Don’t skip the resting time. Letting the cooked chicken thighs rest for a few minutes before topping them allows the juices to redistribute throughout the meat. If you cut into them right away, all those delicious juices will just run out onto the plate.
- Season generously and ahead of time. If you have an extra minute, season your chicken thighs with the spice rub about 15-20 minutes before you plan to cook them. This gives the salt time to penetrate the meat, resulting in a more flavorful bite all the way through.
How to Make Guacamole Topped Chicken Thighs
Step 1: Start by prepping your chicken. Pat the chicken thighs completely dry with paper towels, paying special attention to the skin side. In a small bowl, mix together the smoked paprika, garlic powder, cumin, onion powder, a good pinch of salt, and a generous grind of black pepper. Rub this spice mixture evenly all over the chicken thighs, making sure to get it under the skin a little bit for maximum flavor.
Step 2: Now, heat your oven-safe skillet over medium-high heat. Add the olive oil. Once the oil is shimmering hot, carefully place the chicken thighs in the pan, skin-side down. You should hear a satisfying sizzle immediately. Resist the urge to move them! Let them cook undisturbed for about 6-8 minutes to develop that gorgeous, crispy, golden-brown crust.
Step 3: While the chicken is searing, it’s guacamole time! Cut your avocados in half, remove the pits, and scoop the flesh into your mixing bowl. Add the lime juice right away and mash with a fork to your desired consistency—I like it a little chunky. Then, gently fold in the diced red onion, minced jalapeño, cilantro, diced tomato, and minced garlic. Season with salt to taste. Give it a quick taste and adjust with more lime or salt if needed.
Step 4: Back to the chicken. Once the skin is deeply golden and crispy, flip the thighs over so they are skin-side up. Immediately transfer the entire skillet to a preheated 400°F (200°C) oven. This method finishes cooking the chicken through gently and keeps the meat incredibly juicy. Roast for about 12-15 minutes, or until the internal temperature reaches 165°F (74°C).
Step 5: Carefully remove the hot skillet from the oven—remember, the handle will be scorching hot! Transfer the chicken thighs to a clean plate or cutting board and let them rest for about 5 minutes. This is a crucial step for juicy chicken, so don’t rush it. The residual heat will finish carrying the chicken to the perfect doneness.
Step 6: To serve, place a crispy chicken thigh on each plate and generously spoon a large dollop of your fresh guacamole right on top. The heat from the chicken will slightly warm the guacamole, making the flavors meld together in the most wonderful way. Serve immediately and enjoy the incredible contrast of hot and cool, crispy and creamy.
Storage & Freshness Guide
- Fridge: Store chicken and guacamole separately in airtight containers for up to 2 days.
- Freezer: Freeze cooked chicken (without guac) for up to 3 months. Guacamole does not freeze well.
- Reviving: Reheat chicken in a 350°F oven to re-crisp skin; top with cold guacamole after.
Serving Suggestions
Complementary Dishes
- Cilantro-Lime Rice — The bright, citrusy notes in the rice echo the lime in the guacamole and help soak up any delicious juices left on the plate.
- Simple Black Bean Salad — A cold bean salad with corn and a light vinaigrette adds a different texture and makes the meal feel even more substantial and balanced.
- Charred Corn on the Cob — The sweetness of the corn is a fantastic counterpoint to the savory, spiced chicken and the rich, creamy avocado.
Drinks
- Classic Margarita (on the rocks) — The tangy lime and tequila cut through the richness of the dish perfectly, creating a truly festive and complementary pairing.
- Ice-Cold Mexican Lager — A crisp, light beer is a no-fail choice here. It’s refreshing and doesn’t overpower the vibrant flavors of the chicken and guac.
- Sparkling Water with Lime — For a non-alcoholic option, the bubbles and citrus are incredibly cleansing between bites and highlight the fresh ingredients.
Something Sweet
- Mango Sorbet — The tropical, sweet-tart flavor of mango is a light and refreshing way to end the meal without feeling too heavy after the savory main course.
- Churros with Chocolate Sauce — If you’re going all out, the warm cinnamon sugar and rich chocolate are a heavenly, indulgent finish to your Mexican-inspired feast.
- Lime & Coconut Paletas — These Mexican ice pops are creamy, zesty, and the perfect little handheld frozen treat to cleanse the palate.
Top Mistakes to Avoid
- Mistake: Using boneless, skinless chicken thighs. You will miss out on the incredible textural contrast that makes this dish so special. The crispy skin is a key component, both for flavor and for that satisfying crunch.
- Mistake: Moving the chicken too soon in the pan. I’ve messed this up before too… if you don’t let the skin sear and release naturally from the pan, you’ll tear it and end up with a patchy, less-crispy result. Patience is key.
- Mistake: Over-mashing the guacamole into a smooth paste. You want some texture in there! A few chunks of avocado make it so much more interesting to eat. Use a fork and a light hand.
- Mistake: Adding the guacamole to cold chicken. The magic is in the temperature contrast. If the chicken has cooled down, the guacamole just sits on top without mingling its flavors. Serve it on the hot chicken straight from its rest.
Expert Tips
- Tip: Get the avocado pit involved. If you’re not serving the guacamole immediately, place the saved avocado pit right in the middle of the bowl before covering it with plastic wrap. It doesn’t work miracles, but it can help slow down the oxidation (browning) a little bit.
- Tip: Render the fat slowly for extra crispiness. After the initial sear, you can lower the heat to medium and continue cooking the chicken skin-side down for another few minutes. This gently renders out more of the subcutaneous fat, resulting in an even thinner, crispier skin.
- Tip: Add a secret ingredient to your guac. A tiny pinch of ground coriander or a teaspoon of finely grated lime zest can really make the flavors in your guacamole pop and feel more complex without being overpowering.
- Tip: Use a meat thermometer. This is the ultimate guarantee against dry or undercooked chicken. Pull the thighs from the oven when they hit 160-162°F (71-72°C); they’ll carry over to 165°F (74°C) perfectly during the rest.
FAQs
Can I make the guacamole ahead of time?
You can, but it’s best made fresh. If you must, prepare it up to 2 hours ahead. Press plastic wrap directly onto the surface of the guacamole to limit its exposure to air, which is what causes browning. Store it in the fridge, and give it a good stir before serving. The texture and vibrant green color are always at their peak within the first hour or so.
What if I don’t have an oven-safe skillet?
No problem! Simply sear the chicken thighs skin-side down in a regular skillet until golden and crispy. Then, transfer them to a baking sheet lined with a wire rack (this keeps the skin crispy) and finish cooking in the preheated oven. You’ll get the same great result, it just involves one more dish to wash.
How can I make this spicier?
There are a few easy ways to turn up the heat. For the guacamole, leave the seeds in your jalapeño, or add a second one. For the chicken, add a 1/4 to 1/2 teaspoon of cayenne pepper or chipotle powder to your spice rub. You could also serve it with a drizzle of your favorite hot sauce at the table.
Can I use chicken breasts instead?
You can, but the experience will be different. Chicken breasts are much leaner and can dry out more easily. If you do, use boneless, skinless breasts and pound them to an even thickness for quicker, more even cooking. The cooking time will be shorter, so keep a close eye on them. You’ll miss the crispy skin, but the guacamole topping will still be delicious.
How should I store and reheat leftovers?
Store the chicken and guacamole separately in airtight containers in the fridge for up to 2 days. To reheat the chicken, place it on a baking sheet in a 350°F (175°C) oven until warmed through. This will help re-crisp the skin a bit. The guacamole is best served cold, so just spoon it on after the chicken is hot. It won’t be *as* good as fresh, but it’s still a tasty lunch!
Guacamole Topped Chicken Thighs
Make crispy Guacamole Topped Chicken Thighs in under an hour! This easy recipe combines savory chicken with fresh guacamole for a perfect meal. Get the recipe now!
Ingredients
For the Chicken:
-
4 bone-in, skin-on chicken thighs
-
1 tbsp olive oil
-
1 tsp smoked paprika
-
1 tsp garlic powder
-
1/2 tsp cumin
-
1/2 tsp onion powder
-
salt and black pepper (to taste)
For the Guacamole:
-
2 large ripe avocados
-
1/4 cup finely diced red onion
-
1 small jalapeño (seeded and minced)
-
1/4 cup chopped fresh cilantro
-
2 tbsp fresh lime juice
-
1 small tomato (seeded and diced)
-
1 clove garlic (minced)
Instructions
-
Start by prepping your chicken. Pat the chicken thighs completely dry with paper towels, paying special attention to the skin side. In a small bowl, mix together the smoked paprika, garlic powder, cumin, onion powder, a good pinch of salt, and a generous grind of black pepper. Rub this spice mixture evenly all over the chicken thighs, making sure to get it under the skin a little bit for maximum flavor.01
-
Now, heat your oven-safe skillet over medium-high heat. Add the olive oil. Once the oil is shimmering hot, carefully place the chicken thighs in the pan, skin-side down. You should hear a satisfying sizzle immediately. Resist the urge to move them! Let them cook undisturbed for about 6-8 minutes to develop that gorgeous, crispy, golden-brown crust.02
-
While the chicken is searing, it’s guacamole time! Cut your avocados in half, remove the pits, and scoop the flesh into your mixing bowl. Add the lime juice right away and mash with a fork to your desired consistency—I like it a little chunky. Then, gently fold in the diced red onion, minced jalapeño, cilantro, diced tomato, and minced garlic. Season with salt to taste. Give it a quick taste and adjust with more lime or salt if needed.03
-
Back to the chicken. Once the skin is deeply golden and crispy, flip the thighs over so they are skin-side up. Immediately transfer the entire skillet to a preheated 400°F (200°C) oven. This method finishes cooking the chicken through gently and keeps the meat incredibly juicy. Roast for about 12-15 minutes, or until the internal temperature reaches 165°F (74°C).04
-
Carefully remove the hot skillet from the oven—remember, the handle will be scorching hot! Transfer the chicken thighs to a clean plate or cutting board and let them rest for about 5 minutes. This is a crucial step for juicy chicken, so don't rush it. The residual heat will finish carrying the chicken to the perfect doneness.05
-
To serve, place a crispy chicken thigh on each plate and generously spoon a large dollop of your fresh guacamole right on top. The heat from the chicken will slightly warm the guacamole, making the flavors meld together in the most wonderful way. Serve immediately and enjoy the incredible contrast of hot and cool, crispy and creamy.06
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