Rich and smoky, this grilled guacamole recipe will be a surefire hit when you present it to your guests.
How do you take an already great dip and make it even better? Fire! In this mouthwatering recipe for grilled guacamole, the primary ingredients –- avocado, lime, and onion – hit the grill until nicely charred.
This recipe first came to me when I was preparing to compete in a local grilling competition. My idea was to do multi-layered personal sized grilled quesadillas but wanted something to truly take them over the top with the judges. So that got me thinking, what else can I smoke or grill! Grilled salsa? Sure, I’ve done that before with lots of success. Grilled sour cream? I’m not sure I want to taste warm, wet sour cream. And finally, grilled guacamole? Absolutely, positively, yes!
To create it I broke down the ingredients and grilled as many as possible, including the avocados, limes, and onion. Once they are lightly charred and have picked up a decent amount of smoke, blend the grilled avocado, limes, and onion with the remaining ingredients to create arguably the best guacamole you’ve ever had.
And once complete, you are sure to receive rave reviews at your next backyard, tailgating, or couchgating bash. We recommend serving it alongside our grilled salsa, grilled margaritas, and so many more great recipes.
Serve With: Mexican beer such as Dos Equis, Corona, or Tecate.
- 4 ripe avocados
- 1 lime
- 1/2 small red onion
- 2 tablespoons canola oil
- 2 Roma tomatoes
- 1 jalapeno
- 1/4 cup Fresh cilantro leaves
- Morton Coarse Kosher Salt
These recipes were created in US Customary measurements and the conversion to metric is being done by calculations. They should be accurate, but it is possible there could be an error. If you find one, please let us know in the comments at the bottom of the page
- Prep. Begin preparing ingredients by cuting avocados in half and remove pits.
- Cut the lime in half.
- Cut the onion into 1/4-inch (6.3-mm) slices.
- Dice tomatoes.
- Cut the jalapeno in half, remove the ribs and seeds, and mince.
- Finely chop the cilantro.
- Fire up. Prepare a grill for direct high heat cooking (a.k.a. Warp 10), at least 450°F (232.2°C). If you’re using a charcoal grill, add a handful of wood chips or 1 to 2 chunks of your favorite smoking wood for flavor. For a gas grill, fill a smoking box or smoking pouch with wood chips and add to the grill.
- Cook. Brush the cut sides of the avocados and both sides of the onion slices with canola oil. Place the halved avocados and lime halves on the grill cut sides down and allow them to grill while turning periodically until charred, 3 to 4 minutes. Remove the avocados and limes and set aside.
- Place the onion slices on the grill and grill until lightly charred, approximately 2 minutes. Flip the onion slices and grill until the second side is lightly charred, 1 to 2 minutes.
- Prep. Use a spoon to scoop the charred flesh from the avocado halves. Finely dice the onion.
- Combine the avocado, juice from the charred limes, 2 tablespoons of the diced onion, tomato, jalapeno, and 1 tablespoon of cilantro in a small mixing bowl. Mash the ingredients with a fork until blended together but still slightly chunky. Add salt to taste.
- Serve. Serve the grilled guacamole immediately with tortilla chips. Or use for nachos, quesadillas, tacos, burgers, and sandwiches.