Grilled California Avocado Chicken (Print)
Savor tender grilled chicken with lime marinade, creamy avocado, and vibrant toppings for a summertime meal.
# Ingredients:
→ Chicken & Marinade
01 -
4 boneless, skinless chicken breasts
02 -
3 tablespoons olive oil
03 -
2 tablespoons freshly squeezed lime juice
04 -
2 garlic cloves, minced
05 -
1 teaspoon paprika
06 -
1 teaspoon ground cumin
07 -
0.5 teaspoon salt
08 -
0.5 teaspoon ground black pepper
→ Toppings
09 -
2 California avocados, sliced
10 -
250 grams cherry tomatoes, halved
11 -
100 grams shredded mozzarella or Monterey Jack cheese
→ Optional Garnishes
12 -
Chopped fresh cilantro
13 -
Balsamic glaze
14 -
Diced red onion
# Steps:
01 -
In a medium bowl or resealable bag, combine olive oil, lime juice, minced garlic, paprika, cumin, salt, and black pepper. Whisk thoroughly to blend.
02 -
Add chicken breasts to the marinade, coating them evenly. Cover and refrigerate for at least 30 minutes or up to 4 hours to develop flavor.
03 -
Heat the grill or grill pan to medium-high. Lightly oil the grill grates to prevent sticking.
04 -
Remove chicken from marinade, allowing excess to drip off. Grill for 6–7 minutes per side, without frequent turning, until internal temperature reaches 74°C. Ensure each side has a distinct sear.
05 -
Once chicken is fully cooked, top each piece with sliced avocado, halved cherry tomatoes, and shredded cheese. Close the grill lid for 1–2 minutes, just until the cheese melts slightly.
06 -
Transfer chicken to serving plates. Garnish with chopped cilantro, a drizzle of balsamic glaze, or diced red onion as desired. Serve immediately with selected side dishes.
# Notes:
01 -
Allowing the chicken to marinate longer enhances flavor depth and tenderness.
02 -
Rest grilled chicken for 2–3 minutes before slicing to retain juices.