Grilled California Avocado Chicken Recipe

Introduction

This Grilled California Avocado Chicken recipe brings together juicy, perfectly seasoned chicken with creamy avocado and fresh toppings. It’s a light yet satisfying dish that’s perfect for a quick weeknight dinner or a weekend barbecue.

Ingredients

• 4 boneless skinless chicken breasts (or thighs)
• 3 tablespoons olive oil
• 2 tablespoons fresh lime juice
• 2 cloves garlic, minced
• 1 teaspoon paprika
• 1 teaspoon ground cumin
• ½ teaspoon salt
• ½ teaspoon black pepper
• 2 California avocados, sliced
• 1 cup cherry tomatoes, halved
• 1 cup shredded mozzarella or Monterey Jack cheese
• Chopped cilantro (for garnish)
• Balsamic glaze (optional)
• Diced red onion (optional)

Instructions

1. Step 1: In a bowl or zip-top bag, whisk together olive oil, lime juice, minced garlic, paprika, cumin, salt, and black pepper to make the marinade.
2. Step 2: Add the chicken to the marinade and coat well. Cover and refrigerate for at least 30 minutes or up to 4 hours to allow flavors to develop.
3. Step 3: Preheat your grill or grill pan to medium-high heat. Lightly oil the grates to prevent sticking.
4. Step 4: Remove the chicken from the marinade, shaking off any excess. Grill the chicken for 6 to 7 minutes per side, or until the internal temperature reaches 165°F. Avoid flipping frequently to get a nice sear on each side.
5. Step 5: Once cooked, top each chicken breast with sliced avocado, halved cherry tomatoes, and shredded cheese. Close the grill lid for 1 to 2 minutes to melt the cheese slightly.
6. Step 6: Transfer the chicken to plates. Garnish with chopped cilantro, a drizzle of balsamic glaze, and diced red onion if desired. Serve immediately with your favorite sides.

Tips & Variations

• Use chicken thighs instead of breasts for a juicier, more flavorful result.
• Swap the lime juice with lemon juice for a different citrus note.
• Add a pinch of chili powder or cayenne pepper for some heat in the marinade.
• For a smoky flavor, use a charcoal grill or add wood chips to your gas grill.
• Serve with a side of rice, quinoa, or a fresh salad for a complete meal.

Storage

Store leftover grilled chicken in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently in a skillet over low heat or microwave until heated through. It’s best to add avocado fresh when serving, as it can brown and soften if stored with the chicken.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe without a grill?

Yes, you can use a grill pan on the stovetop or bake the chicken in the oven at 400°F for about 20-25 minutes, then broil briefly to melt the cheese.

How do I know when the chicken is fully cooked?

The safest way is to use a meat thermometer. The internal temperature should reach 165°F. The chicken should also be firm to the touch and juices run clear when pierced.

Grilled California Avocado Chicken Recipe

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★★★★★

5 from 117 reviews

This Grilled California Avocado Chicken is a flavorful and healthy meal featuring juicy marinated chicken breasts grilled to perfection and topped with fresh avocado slices, cherry tomatoes, and melted mozzarella or Monterey Jack cheese. Perfect for a quick summer dinner, it’s enhanced with vibrant spices and fresh garnishes for a deliciously balanced dish.

• Author: Amy
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 45 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Grilling
• Cuisine: American
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

Chicken Marinade

• 4 boneless skinless chicken breasts (or thighs)
• 3 tablespoons olive oil
• 2 tablespoons fresh lime juice
• 2 cloves garlic, minced
• 1 teaspoon paprika
• 1 teaspoon ground cumin
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper

Toppings

• 2 California avocados, sliced
• 1 cup cherry tomatoes, halved
• 1 cup shredded mozzarella or Monterey Jack cheese
• Chopped cilantro (for garnish)
• Balsamic glaze (optional, for drizzle)
• Diced red onion (optional)

Instructions

1. Marinate the Chicken: In a bowl or zip-top bag, whisk together olive oil, lime juice, minced garlic, paprika, cumin, salt, and black pepper to create the marinade. Add the chicken breasts, ensuring they are well coated with the marinade. Cover and refrigerate for at least 30 minutes or up to 4 hours to allow the flavors to infuse.
2. Preheat the Grill: Heat your grill or grill pan to medium-high heat. Lightly oil the grill grates to prevent the chicken from sticking during cooking.
3. Grill the Chicken: Remove the chicken from the marinade, shaking off any excess liquid. Place the chicken on the grill and cook for 6 to 7 minutes per side, or until the internal temperature reaches 165°F (74°C). Avoid flipping frequently to achieve a nice sear on each side.
4. Add Toppings: Once the chicken is cooked through, top each piece with sliced avocado, halved cherry tomatoes, and shredded mozzarella or Monterey Jack cheese. Close the grill lid for 1 to 2 minutes to allow the cheese to melt slightly over the warm chicken.
5. Serve: Transfer the grilled chicken to plates. Garnish with chopped fresh cilantro and a drizzle of balsamic glaze if desired. Serve immediately with your favorite side dishes for a complete meal.

Notes

• Marinating the chicken for longer enhances the flavor and tenderness.
• If you don’t have a grill, a grill pan on the stovetop works well for this recipe.
• Use ripe California avocados for the best creamy texture and flavor.
• Balsamic glaze adds a sweet tangy finish but is optional.
• For extra flavor, add diced red onion as a topping.
• Internal chicken temperature should reach 165°F for safe consumption.

Keywords: grilled chicken, avocado chicken, healthy chicken recipe, California avocado, summer dinner, grilled chicken breasts, easy grill recipes