Chicken Mignon and Creole Tomato Guacamole

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6 skinless boneless chicken thighs

1 tablespoon ground cumin

1 tablespoon chili powder

½ tablespoon granulated garlic

¼ teaspoon kosher salt, or to taste

¼ teaspoon cayenne pepper, or to taste

¼ teaspoon cracked black pepper, or to taste

½ cup soy sauce

½ cup FIRST COLD PRESSED olive oil

Place chicken thighs on work surface. Trim excess fat from thighs. In a separate bowl combine all dry ingredients and mix completely. Sprinkle ½ of the mixture over top side of the thighs. Turn thighs over and sprinkle remainer of mixture over the bottom side of the thighs Pour soy sauce over thighs  on both sides then repeat process with olive oil.

Cook on medium high heat 15 minutes on each side or internal temperature reaches 165 degrees.


2 large ripe home grown creole tomatoes

2 ripe avocados
½ red onion, chopped finely
1 jalapeño pepper, seeds and membrane removed, minced
2 tablespoons cilantro leaves, finely chopped
2 tablespoons of fresh lime juice
½ teaspoon kosher salt
A dash of freshly grated black pepper

Cut avocados in half. Remove seed. Scoop out avocado from the peel and coarse cut into small pieces. Add the chopped onion, jalapeño, cilantro, lime juice, salt and pepper, and tomatoes.

1 Comment

  • Virginia

    Can't wait to try this as I seen it on the news this morning. Only question I have is I thought I saw the chef mix the dry and wet ingredients together?

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