Description
This dish stars smoky chipotle chicken thighs that develop a gorgeous char and caramelization from the spice blend, paired with a fun, spoonable sauce that’s part guac, part gremolata, and all craveable. The pistachios bring nutty crunch and roastiness, avocado adds creaminess, lemon zests it up, and herbs keep it fresh and vibrant. No blending to oblivion here – the chunky texture makes it exciting to eat, clinging perfectly to the chicken without sogginess. Ready in 30 minutes, it’s ideal for weeknights but fancy enough for guests, with endless bowl-building potential.
Ingredients
Scale
CHICKEN:
- 1 lb chicken thighs (boneless skinless)
- 2.5–3 Tbsp taco seasoning
- 1/8 tsp chipotle powder (or 1/4 tsp smoked paprika)
- 1 Tbsp + 1 Tbsp olive oil
SAUCE:
- 1 large avocado, diced
- 1/2 cup roasted salted pistachios
- 1/2 cup cilantro
- 0.5 oz chives
- Juice/zest 1 lemon
- 1 Tbsp olive oil
- 1/2 tsp kosher salt
Instructions
- Toss chicken with taco seasoning, chipotle, 1 Tbsp oil.
- Heat 1 Tbsp oil in grill pan med-high. Cook 4-5 min/side to 165°F.
- Chop pistachios/herbs finely; mix with avocado, lemon, oil, salt.
- Slice chicken; top with chunky sauce.
- Prep Time: 15 min
- Cook Time: 15 min
Nutrition
- Calories: 450
- Fat: 30g
- Carbohydrates: 10g
- Protein: 35g