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This hearty Grilled California Avocado Chicken has become my summer dinner MVP, combining juicy grilled chicken with creamy avocado and melty cheese for a dish that feels both indulgent and wholesome.
I first made this recipe during a summer cookout when I wanted something beyond basic grilled chicken, and it was such a hit that it's now requested at nearly every backyard gathering we host.
Ingredients
- Boneless skinless chicken breasts: create the perfect canvas for our flavorful toppings while providing lean protein
- Fresh lime juice: adds brightness and helps tenderize the chicken for maximum juiciness
- California avocados: bring creamy richness and heart-healthy fats choose ones that yield slightly to gentle pressure
- Cherry tomatoes: contribute sweet acidity and beautiful color look for firm ones with vibrant color
- Mozzarella or Monterey Jack cheese: creates that irresistible melty finish that holds everything together
- Cumin and paprika: add warmth and depth to the marinade without overwhelming the fresh toppings
Step-by-Step Instructions
- Prepare the Marinade:
- Whisk together olive oil, lime juice, minced garlic, paprika, cumin, salt and pepper in a bowl until well combined. The acid from the lime juice not only adds flavor but helps tenderize the chicken while the oil carries the flavors of the spices. Make sure your garlic is freshly minced for the strongest flavor impact.
- Marinate the Chicken:
- Add chicken breasts to the marinade, ensuring each piece is thoroughly coated. I recommend using a zip-top bag and pressing out excess air for maximum contact between the chicken and marinade. Allow to rest in the refrigerator for at least 30 minutes or up to 4 hours for deeper flavor penetration.
- Preheat and Prepare Grill:
- Heat your grill to medium-high heat around 375-400°F. Clean the grates thoroughly and oil them to create a nonstick surface. This critical step prevents the marinated chicken from sticking and tearing when you flip it.
- Grill with Patience:
- Place marinated chicken on the hot grill and resist the urge to move it for the first 6-7 minutes. This allows proper sear marks to develop and the proteins to release naturally from the grates. Flip only once and grill the second side until the internal temperature reaches 165°F for perfectly juicy chicken.
- Add the California Toppings:
- When chicken is almost done, layer sliced avocado, halved cherry tomatoes, and a generous portion of shredded cheese on top of each piece. Close the grill lid to create an oven-like environment that will gently melt the cheese without burning it, about 1-2 minutes.
- Rest and Garnish:
- Transfer to plates and allow to rest for 3-5 minutes before serving. This resting period allows juices to redistribute throughout the meat for maximum tenderness. Add optional garnishes like fresh cilantro or a light drizzle of balsamic glaze for an extra layer of flavor.
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I absolutely love how the creamy California avocados contrast with the smoky grilled chicken in this recipe. My family has a tradition of making this dish for our first cookout of the season, marking the beginning of summer with these bright, fresh flavors.
Make-Ahead Options
This dish works beautifully for meal prep if you keep the components separate. Marinate and grill the chicken ahead of time, then refrigerate. When ready to serve, reheat the chicken, add the toppings, and place under the broiler for 1-2 minutes to melt the cheese and warm everything through. The avocado should always be sliced fresh just before serving to prevent browning.
Ingredient Substitutions
If California avocados arent available, Hass avocados make an excellent substitute with their rich, buttery texture. For a lighter option, try using part-skim mozzarella or reduce the cheese by half. The recipe works wonderfully with chicken thighs for those who prefer dark meat with more natural juiciness. For a vegetarian version, substitute thick slices of grilled portobello mushrooms or firm tofu that has been well-pressed and marinated.
Serving Suggestions
This versatile dish pairs beautifully with so many sides. For a complete meal, serve alongside cilantro lime rice or a simple quinoa salad. For a lighter option, place the chicken atop a bed of mixed greens with a light vinaigrette. During summer, I love serving this with grilled corn on the cob or a refreshing watermelon and feta salad to complement the flavors. For a more substantial spread, warm tortillas can transform these into fantastic open-faced tacos.
Recipe FAQs
- → Can I use chicken thighs instead of breasts?
Yes, boneless chicken thighs work excellently in this dish and often result in juicier meat. Adjust cooking time slightly as thighs may take 1-2 minutes longer per side to reach the safe internal temperature of 165°F.
- → How do I know when the chicken is fully cooked?
The most reliable method is using a meat thermometer to ensure the internal temperature reaches 165°F. Without a thermometer, look for clear (not pink) juices when pierced, and make sure the meat is firm but not rubbery.
- → Can I make this dish without a grill?
Absolutely! A grill pan on the stovetop works great, or you can bake the marinated chicken in a 375°F oven for about 20-25 minutes before adding the toppings and broiling briefly to melt the cheese.
- → How do I select perfectly ripe avocados?
Look for avocados that yield slightly to gentle pressure but aren't mushy. For this dish, you want them ripe but firm enough to slice cleanly. If buying ahead, choose firmer avocados and let them ripen at room temperature.
- → What sides pair well with this chicken dish?
Light, fresh sides complement this dish beautifully. Consider cilantro-lime rice, a simple green salad, grilled corn on the cob, or roasted sweet potatoes. For a lower-carb option, serve with cauliflower rice or a medley of grilled vegetables.
- → Can I prepare any components ahead of time?
The chicken can be marinated up to 24 hours in advance. Prep the tomatoes ahead of time, but slice the avocados just before serving to prevent browning. You can also pre-shred the cheese and store it in the refrigerator.