Introduction

This Grilled California Avocado Chicken is a fresh and flavorful dish perfect for a summer barbecue or a quick weeknight dinner. Juicy marinated chicken breasts topped with creamy avocado, cherry tomatoes, and melted cheese create a delightful combination everyone will love.

The dish shows three grilled chicken breasts with dark grill marks, stacked on a white plate with scattered small green herbs. On top of the chicken, there are slices of green avocado with creamy white cheese pieces interspersed. Bright red grilled cherry tomatoes, some halved and some whole, are placed over the chicken and avocado, with a drizzle of dark balsamic glaze around the plate. The background is a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

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
1/2 teaspoon salt
1/2 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

Step 1: In a bowl or zip-top bag, whisk together olive oil, fresh lime juice, minced garlic, paprika, ground cumin, salt, and black pepper.
Step 2: Add the chicken to the marinade and coat thoroughly. Cover and refrigerate for at least 30 minutes or up to 4 hours for best flavor.
Step 3: Preheat your grill or grill pan to medium-high heat and lightly oil the grates to prevent sticking.
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, avoiding frequent flipping to develop a nice sear.
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 allow the cheese to melt slightly.
Step 6: Transfer the chicken to plates and garnish with chopped cilantro, a drizzle of balsamic glaze, and diced red onion if using. Serve immediately with your favorite sides.

Tips & Variations

For extra flavor, marinate the chicken overnight in the refrigerator.
Swap the chicken breasts for thighs if you prefer a juicier texture.
Add a pinch of chili powder or cayenne pepper to the marinade for a mild kick.
Use pepper jack cheese instead of mozzarella for a little spice.
If you don’t have a grill, you can cook the chicken in a hot grill pan or under a broiler.

Storage

Store any leftover grilled chicken in an airtight container in the refrigerator for up to 3 days. Reheat gently in a microwave or in a skillet over low heat to avoid drying it out. It’s best to add fresh avocado slices after reheating to keep them creamy and vibrant.

How to Serve

The image shows a white plate with one thick grilled chicken breast at the bottom, marked with dark brown charred grill lines, sprinkled with some green chopped herbs. On top of the chicken breast, there are two avocado halves with a creamy white cheese layer inside, grilled with brown char marks and drizzled with a dark balsamic glaze. Surrounding the chicken and avocado are several shiny, red, grilled cherry tomatoes with slight black grill marks. The overall colors are warm and fresh with textures ranging from smooth avocado and cheese to charred, grilled surfaces. The dish sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen chicken for this recipe?

It’s best to use fresh or fully thawed chicken to ensure even cooking and proper marinating. If using frozen chicken, thaw it completely in the refrigerator before marinating and grilling.

What can I serve with Grilled California Avocado Chicken?

This dish pairs well with a variety of sides such as grilled vegetables, rice, quinoa salad, or a fresh green salad to complement the creamy avocado and tangy tomatoes.