Grilled Chicken Thighs With Tomato and Avocado

By Ashley Lonsdale

Updated July 8, 2026

  • Christopher Testani for The New York Times. Food Stylist: Simon Andrews.
Media 1 of 1
Ready In
30 min
Rating
5(213)
Comments
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In this quick and punchy grill recipe, a platter of chicken thighs is sweetened by a honey vinaigrette flecked with fresh ginger and quick-pickled golden raisins. Charred plum tomatoes add even more sweet and bright notes, while grilled avocados make a  creamy side that’s rich enough to replace any starch. While hefty sides like potato salad or even French fries are welcome, the dish stands alone, but the advantage of serving it with toasted bread is that it can be used as a sponge for the delightful juices hidden underneath the grilled pile of chicken, tomato and avocado.

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Ingredients

Yield:4 servings

  • 2 pounds bone-in, skin-on chicken thighs (6 to 8 thighs)

  • Salt and freshly ground black pepper

  • 2 avocados, halved and pitted (skin left on)

  • 4 plum tomatoes, halved lengthwise

  • ½ cup apple cider vinegar

  • 1 tablespoon whole-grain mustard

  • 1 tablespoon honey

  • 1 teaspoon finely grated fresh ginger

  • ¼ cup golden raisins

  • 4 fresh thyme sprigs

  • 2 tablespoons extra-virgin olive oil, plus more for the grill

  • Grilled bread (optional), for serving

Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

72 grams carbs; 331 milligrams cholesterol; 1301 calories; 39 grams monounsaturated fat; 16 grams polyunsaturated fat; 19 grams saturated fat; 82 grams fat; 13 grams fiber; 1527 milligrams sodium; 69 grams protein; 18 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Heat the grill to medium-high. 

  2. Step 2

    While the grill heats, season the chicken thighs all over with salt and pepper, and season the cut sides of the avocados and tomatoes as well. 

  3. Step 3

    Prepare the vinaigrette: In a small saucepan, whisk together the vinegar, mustard, honey and ginger. Season with salt and pepper and add the raisins and thyme. Bring the vinegar mixture to a boil and simmer for 3 to 5 minutes, until honey dissolves and flavors meld. Taste and season again if needed with salt and pepper and set aside.

  4. Step 4

    Grease the grill grates with a clean, folded dishcloth coated with 1 to 2 tablespoons of olive oil. Place the avocado halves cut-side down and chicken thighs skin-side down and grill for 6 to 9 minutes, covered, until the chicken skin is golden brown and the avocado flesh is moderately charred, checking the grill marks periodically and moving when necessary to get an even color on the skin.

  5. Step 5

    Flip the chicken, remove the avocado and add the tomatoes, cut-side down, to the grill. Grill for 8 to 10 minutes, until the tomatoes are charred in parts and the chicken is cooked through (the internal temperature should reach at least 165 degrees).

  6. Step 6

    Arrange the chicken and tomatoes on a platter, and top with the warm vinegar and raisins. Using a large spoon, scoop the avocado flesh out of the skin and set it to one side of the platter. Drizzle the whole thing with 2 tablespoons of olive oil and top with an extra dusting of freshly cracked pepper.

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Ratings

5 out of 5
213 user ratings
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Comments

JB

Several have asked about adaptation for oven. I would adapt the sheet pan chicken thigh oven recipe previously published for the chicken and tomatoes. Do NOT put beautiful fresh avocado in the oven or on the grill for any length of time, they’ll turn to mush and ruin the flavor. Just add them fresh to the cooked chicken and tomatoes, perhaps a brief exposure to the hot flavored juices in the pan. The only benefit of the grill in the recipe as published is the cosmetic appeal of grill marks

MAA

I can’t believe this is not w 5 star recipe. Made this for a crowd with rave reviews using I brined Boneless skinless thighs because they are what I had. Generously season the avocado halves before and after grilling. Consider immersion blender for the sauce after cooking .

Kentfield Barbara

I prepared this by roasting thighs and tomatoes in a 425 degree oven for 35 minutes. Also added halved baby Yukons on the cookie sheet. Skipped the avocado and substituted asparagus. Any vegetable on the sheet pan would work.

Michael

I did this whole ballet on a cast iron grill on a glass cook top. Summer. Mmmmm.

Christina

Is the calorie count for one serving. How is that possible.

Carol Clark

This is the best chicken I have ever had. The vinaigrette is dynamite. That said, I need to address the prep time in this recipe and many others I’ve made from NYT. I’m a veteran cook having prepared meals for my family for 50+ years. This took me an hour to prep. I’m not slow. Is the 5 minutes after the thighs have been trimmed, produce washed and pans prepared?

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