Air Fryer Blackened Chicken with Mango Avocado Salsa

Air Fryer Blackened Chicken with Mango Avocado Salsa is the kind of dinner you’ll find yourself making on repeat. The chicken cooks up juicy and tender with a bold, flavorful spice blend, then gets topped with the most delicious mango avocado salsa. It hits all the right notes—spicy, fresh, and perfectly balanced in every bite.

Course Main Course

Cuisine American

Keyword air fryer blackened chicken, blackened chicken

Prep Time 10

Cook Time 13

Total Time 23

Servings Servings

Calories 230kcal

Ingredients

For the chicken

2 tablespoons paprika
2 teaspoons ground cumin
2 teaspoons garlic powder
2 teaspoons onion powder
2 teaspoons dried thyme
1 teaspoon ground black pepper
½ teaspoon cayenne pepper powder
1 ¼ teaspoon salt
4 tablespoons olive or vegetable oil
2 pounds boneless skinless chicken thighs (about 7)

For the salsa

2 large ripe but firm mango (Use ripe, sweet mangoes for the best flavor)
1 large avocado
1 jalapeno pepper remove seeds
½ cup thinly sliced red onions
⅓ cup finely chopped cilantro
1 tablespoon lemon juice more if needed
¼ teaspoon salt more if needed

Instructions

Cook chicken

Season chicken. In a large bowl, combine all the ingredients listed under “for the chicken” (except the chicken itself) and mix until a smooth paste forms. Add the chicken and mix well until it is evenly coated in the marinade. Using your hands helps ensure everything is thoroughly combined and evenly covered.
Air fry. Preheat the air fryer to 370°F. Once hot, arrange the chicken smooth side down in a single layer (cook in batches if needed). Air fry for 6 minutes, flip the chicken so the smooth side faces up and continue cooking for 6 to 8 minutes or the chicken is cooked through.

Make the salsa

While the chicken cooks, prepare the mango avocado salsa.
Peel the mango, discard the seed, and cut the flesh into ½-inch cubes. Slice the jalapeño in half, remove the seeds, and thinly slice it. Add the mango, jalapeño, onion, and cilantro to a medium bowl.
Just before serving, cut the avocado into ½-inch cubes and add it to the bowl along with the lemon juice and salt. Gently toss everything together until evenly combined. Taste and adjust with more salt or lemon juice if needed.
👉 If your mangoes are not very sweet, add some honey to balance the flavors.

Serving

Serve the chicken topped with a generous spoonful of the mango avocado salsa. I love serving it with roasted sweet potato wedges on the side!
To make it a complete meal, you can chop the chicken and tuck it into warmed tortillas with the salsa for easy tacos. It’s also delicious served as bowls with cooked rice, cilantro lime rice, or coconut rice.

Video

Notes

Mango and avocado: Choose ripe but still firm mangoes and avocados. Overly soft fruit can become mushy when tossed together, making the salsa less visually appealing (though still delicious!).

Mango: Use ripe, sweet mangoes for the best flavor. The sweetness of the mango, combined with the lemon juice and jalapeño, makes the salsa incredibly delicious. If your mangoes are not very sweet, stir in a little honey to balance the flavors.

Using chicken breasts: You can use chicken breasts instead of thighs. Cook at the same temperature for 8 minutes on one side, then flip and cook for an additional 6 to 9 minutes, or until the chicken is fully cooked through.

Nutrition