Almond‑Crusted Chicken Thighs with Mango‑Avocado Salsa

Take your everyday chicken thighs to the next level with a crunchy almond crust and a sweet, zesty mango‑avocado salsa. This dish is full of protein, easy to throw together, and perfect for a busy weeknight. The bright flavors make it a hit on every plate and in your Pinterest feed.

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Servings 4 servings

Ingredients

• 8 bone‑in, skin‑on chicken thighs (about 2 lb)
• 1 cup finely ground almonds (or almond flour)
• 1 teaspoon smoked paprika
• 1 teaspoon garlic powder
• Salt and freshly cracked black pepper, to taste
• 2 tablespoons olive oil
• 1 ripe mango, diced
• 1 ripe avocado, diced
• 1 small red onion, finely minced
• 1 jalapeño, seeded and minced
• Juice of 1 lime
• 2 tablespoons fresh cilantro, chopped
• Optional: 1 teaspoon honey for sweetness

Instructions

1. Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
2. In a shallow bowl mix almonds, smoked paprika, garlic powder, salt, and pepper.
3. Pat chicken thighs dry with paper towels, then rub each piece with olive oil and press into almond mixture to coat thoroughly.
4. Place coated thighs on the prepared sheet and bake 25–30 minutes, turning halfway, until skin is browned and juices run clear.
5. While chicken bakes, combine mango, avocado, red onion, jalapeño, lime juice, cilantro, and honey (if using) in a bowl. Stir gently to avoid mashing the avocado.
6. Remove chicken from oven and let rest 5 minutes; this allows juices to redistribute.
7. Divide the salsa evenly over the baked thighs, serving immediately.
8. Optional: garnish with extra cilantro or a squeeze of lime for extra brightness.
9. Serve the skillet‑salsa chicken over a bed of wilted spinach or a small side of roasted sweet potato for a complete meal.

Chef's Note

For a smokier flavor, lightly rub the chicken with smoked paprika before sprinkling almonds. Let the chicken rest a bit after baking to keep it juicy from the inside.

Make-Ahead Tips

Chicken can be baked up to 2 days ahead and stored in the fridge; reheat in a 350°F oven for 10 minutes. Prepare the salsa fresh or keep it in an airtight container for up to 24 h.

Substitutions

Swap almonds for crushed cornmeal for a gluten‑free option. Use coconut‑milk yogurt instead of avocado for a dairy‑free salsa twist.