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Prep time
30 minutes
Total time
1 hour
4 Servings

½ sweet white onion, minced

1 teaspoon minced fresh ginger

1 Serrano chili, stemmed, seeded and minced

1 tablespoon low-sodium soy sauce

1 tablespoon canola oil

4 boneless, skinless chicken thighs


½ sweet white onion, minced

2 ripe, red tomatoes, diced

2 Serrano chilies, stemmed, seeded and minced

1 tablespoon minced fresh mint, cilantro or basil

1 ripe avocado, peeled, seeded and diced

½ cup fresh blueberries

¼ teaspoon sea salt

  1. Make a marinade by combining the onion, ginger, chile, soy sauce, and olive oil in a gallon-size, zip-top plastic bag. Seal and shake to blend. Place the chicken thighs in the bag, seal, and knead the bag to coat the chicken with the marinade. Seal the bag and leave at room temperature for 30 minutes, or refrigerate for up to two hours.  
  2. Make the salsa: Combine the salsa ingredients in a bowl and stir gently. Let rest for at least 10 minutes before serving to allow the flavors to blend.
  3. Heat a grill to medium-hot grill. Discard the marinade and grill the thighs for about 10 minutes per side, or until they are cooked through. Top with salsa and serve.


Recipe and photo courtesy of California Avocado Commission

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