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Blackened Grilled Chicken Thighs with Avocado Cucumber Salad Recipe
Ash Tyrrell

Blackened Grilled Chicken Thighs with Avocado Cucumber Salad Recipe

When I first grilled these Blackened Grilled Chicken Thighs with Avocado Cucumber Salad Recipe, I couldn’t believe how juicy the thighs stayed and how refreshing that crisp, creamy salad tasted alongside. With a bold spice rub on smoky chicken and a cool, citrusy topping, this combo instantly became one of my go-to meals
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Prep Time 25 minutes
Cook Time 15 minutes
Ingredients Method Notes

Ingredients
  

  • 1.5 pounds boneless skinless chicken thighs – Juicy and perfect for grilling; fresh works best for tender results.
  • 2 tablespoons avocado oil plus more for the grill – High smoke point oil prevents sticking and helps create a beautiful char.
  • 1 teaspoon paprika – Adds subtle smokiness and deep color.
  • 1 teaspoon garlic powder – Boosts savory flavor throughout the meat.
  • ½ teaspoon chili powder – Brings mild warmth and depth.
  • ½ teaspoon kosher salt – Enhances all the flavors.
  • ¼ teaspoon cracked black pepper – Adds a peppery bite.
  • ¼ teaspoon cumin – Gives earthy undertones.
  • ¼ teaspoon onion powder – Rounds out the seasoning blend.
  • ¼ teaspoon cayenne pepper – Optional but great for extra heat.
  • 1 cup English cucumber diced – Crisp and refreshing; English cucumbers have fewer seeds.
  • 1 cup avocado diced – Creamy texture that balances the bold chicken. Use ripe but firm avocados.
  • ¼ cup sweet onion finely diced – Mild sweetness without overpowering the salad.
  • 2 tablespoons chopped cilantro – Adds fresh vibrant flavor (swap with parsley if preferred).
  • 2 tablespoons extra virgin olive oil – Smooth base for the dressing.
  • 1 tablespoon fresh lime juice – Bright acidity that keeps the salad lively.
  • ½ tablespoon honey – Just enough sweetness to balance the lime.
  • Pinch of kosher salt and cracked black pepper – Enhances the overall taste.

Method
 

  1. A small bowl, combine paprika, garlic powder, chili powder, salt, pepper, cumin, onion powder, and cayenne. Stir until evenly mixed. I always make sure there are no clumps so the seasoning coats the chicken evenly.
  2. Place the chicken thighs in a mixing bowl and drizzle with avocado oil. Rub the oil into the chicken so it’s fully coated. Sprinkle the spice blend over the thighs and massage it into the meat for maximum flavor coverage.
  3. In a bowl, whisk together olive oil, lime juice, honey, salt, and pepper. Add diced cucumber, avocado, sweet onion, and cilantro. Gently toss everything together, being careful not to mash the avocado. Refrigerate until ready to serve.
  4. Heat your grill to about 400–450°F. Lightly oil the grates to prevent sticking. Place the seasoned chicken thighs on the grill and cook for about 5–7 minutes per side, or until the internal temperature reaches 165°F.
  5. Remove the chicken from the grill and let it rest for a few minutes to retain juices. Transfer to a serving platter and top with the chilled avocado cucumber salad. Serve immediately with fresh lime wedges if desired..

Notes

  • I always pat the chicken dry before seasoning — it helps the spices stick better and creates a stronger crust.
  • I let the chicken rest for at least 5 minutes after grilling to keep it juicy.
  • I chill the salad for 15–20 minutes before serving so the flavors blend beautifully.
  • I add a small extra squeeze of lime right before serving to brighten everything up.
  • If I want even more flavor, I let the chicken marinate with the spices for 30 minutes before grilling.