Grilled California Avocado Chicken

This grilled California avocado chicken has transformed my summer dinner routine with its perfect balance of flavors and simple preparation. The juicy grilled chicken paired with creamy avocado creates a restaurant-quality meal right in your backyard.

I discovered this recipe during a California vacation where avocados were abundant and have been making it regularly since. My family now requests it whenever we fire up the grill.

Ingredients

• Boneless skinless chicken breasts: provide a lean protein base that absorbs the marinade beautifully. Choose pieces of even thickness for consistent cooking.
• Fresh lime juice: adds brightness and helps tenderize the chicken. Always use fresh squeezed for the best flavor.
• California avocados: bring creamy richness that balances the smoky chicken. Look for slightly firm fruits that yield to gentle pressure.
• Cherry tomatoes: contribute sweet acidity and beautiful color. Select ones that are bright and plump.
• Mozzarella or Monterey Jack cheese: creates that irresistible melty topping. Freshly shredded melts more evenly than pre-packaged.
• Cumin and paprika: form the aromatic base of the marinade. Toast them briefly before adding for enhanced flavor.

Step-by-Step Instructions

Prepare the marinade:

Combine olive oil, lime juice, minced garlic, paprika, cumin, salt and pepper in a bowl. Whisk thoroughly until emulsified. This aromatic mixture infuses the chicken with bold flavors while the acid from the lime juice helps tenderize the meat.

Marinate the chicken:

Place chicken breasts in a shallow dish or zip top bag and pour the marinade over them. Make sure each piece is well coated by turning them several times. Cover and refrigerate for at least 30 minutes but no more than 4 hours as the lime juice can start to break down the protein too much.

Preheat and prepare the grill:

Heat your grill to medium high heat around 400°F. Once hot, clean the grates thoroughly and oil them using a folded paper towel dipped in vegetable oil and held with tongs. This crucial step prevents sticking.

Grill the chicken:

Remove chicken from marinade allowing excess to drip off. Place on the hot grill and let cook undisturbed for 6 to 7 minutes until nice grill marks form. Flip once and cook another 6 to 7 minutes until internal temperature reaches 165°F.

Add the toppings:

When chicken is almost done, top each piece with sliced avocado, halved cherry tomatoes and a generous sprinkle of cheese. Close the grill lid to create an oven-like environment for 1 to 2 minutes until cheese gets melty.

Rest and serve:

Transfer to plates and let rest for 3 minutes to allow juices to redistribute. Add optional garnishes like cilantro or balsamic glaze just before serving.

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The California avocado makes this dish truly special. I discovered that slightly firm avocados work best for grilling as they hold their shape without becoming mushy. My family's favorite memory with this dish was our backyard reunion where everyone customized their toppings buffet style.

Make Ahead Options

This recipe offers several make ahead components for easier meal preparation. The marinade can be mixed up to 3 days ahead and stored in the refrigerator. You can also marinate the chicken the night before for even more flavor development. Just keep in mind that anything beyond 4 hours might make the chicken texture too soft due to the lime juice. For a party, grill the chicken 80% of the way done, then finish with toppings right before guests arrive.

Serving Suggestions

This California avocado chicken pairs beautifully with several sides that complement its flavor profile. Try serving with cilantro lime rice for a complete meal with Mexican inspiration. A simple arugula salad dressed with lemon vinaigrette offers a peppery contrast to the creamy avocado. For a low carb option, serve with cauliflower rice or grilled vegetables like zucchini and bell peppers. The chicken also works wonderfully sliced over mixed greens for a hearty lunch salad.

Ingredient Substitutions

This recipe is highly adaptable to what you have on hand. Boneless chicken thighs can replace breasts for a more flavorful and forgiving option. If avocados aren't ripe, substitute with guacamole spread on after grilling. Lemon juice works in place of lime in the marinade. For a dairy free version, use dairy free cheese or omit and add extra avocado. Mediterranean flavors work well too substitute oregano and thyme for the cumin and paprika, and use feta instead of mozzarella.

Recipe FAQs

→ Can I use chicken thighs instead of breasts?

Yes, boneless skinless chicken thighs work excellently in this dish and often provide more moisture and flavor. You may need to adjust grilling time slightly as thighs can take 2-3 minutes longer to cook through.

→ How do I know when the chicken is done cooking?

The most reliable method is using an instant-read thermometer - the chicken is safe when it reaches 165°F (74°C) at the thickest part. Visually, properly cooked chicken will have clear juices (not pink) and the meat will be opaque white throughout.

→ Can I make this dish ahead of time?

You can marinate the chicken up to 24 hours in advance. For best results, grill the chicken and add toppings just before serving. If needed, you can grill the chicken ahead of time and reheat it before adding the fresh toppings.

→ What sides pair well with California avocado chicken?

This versatile main dish pairs beautifully with cilantro-lime rice, a simple green salad, roasted vegetables, or grilled corn on the cob. For a lighter option, serve with cauliflower rice or a fresh cucumber salad.

→ How do I select the perfect avocados?

Look for California avocados that yield to gentle pressure but aren't mushy. For this dish, slightly firm avocados work well as they'll hold their shape better. If your avocados are hard, place them in a paper bag with a banana or apple to speed ripening.

→ Can I make this without a grill?

Absolutely! Use a grill pan on the stovetop over medium-high heat, or bake the marinated chicken in the oven at 425°F (220°C) for about 20-25 minutes. Add the toppings in the last few minutes of cooking to melt the cheese.