Chicken Thighs with Avocado Citrus Salad

In this simple, yet flavorful dish, chicken thighs are started in a cast iron skillet, finished in the oven for optimal crispness, then paired with a light avocado-citrus salad.

Serves: 4Prep: 10 minutesCook: 30 minutesTotal: 40 minutesDifficulty: Easy

Serves: 4


  • 1 tablespoon vegetable oil
  • 4 chicken thighs, skin-on, bone-in
  • 1 teaspoon salt, divided
  • 1⁄2 teaspoon pepper
  • 1 grapefruit, peeled, cut into ¼” rounds and quartered
  • 1 orange, peeled and cut into ¼” rounds
  • 1 avocado, diced
  • 1⁄2 cup red onion, chopped
  • 1⁄4 cup cilantro, chopped
  • 1 jalapeño, diced
  • 1⁄4 cup lime juice


  • Preheat oven to 475°F. Season chicken with ½ teaspoon salt and pepper.
  • In 12” cast iron skillet over high heat, add vegetable oil. Cook chicken, skin side down, 2 minutes. Reduce heat to medium-high; cook about 12 minutes, while occasionally rotating chicken until golden brown.
  • Transfer skillet to oven. Bake 15 minutes. Flip chicken; continue cooking 3-5 minutes, until cooked through.
  • Meanwhile, in medium bowl, combine grapefruit, orange, avocado, red onion, cilantro, jalapeño, lime juice and ½ teaspoon salt.
  • Serve citrus salad over chicken thighs.