California Avocado Chicken Grill (Print Version)
Juicy grilled chicken with creamy avocado, fresh tomatoes, and melted cheese for a quick, flavorful summer meal.
# Ingredients:
→ Chicken & Marinade
01 -
4 boneless skinless chicken breasts or thighs
02 -
3 tablespoons olive oil
03 -
2 tablespoons fresh lime juice
04 -
2 cloves garlic, minced
05 -
1 teaspoon paprika
06 -
1 teaspoon ground cumin
07 -
½ teaspoon salt
08 -
½ teaspoon black pepper
→ Toppings
09 -
2 California avocados, sliced
10 -
1 cup cherry tomatoes, halved
11 -
1 cup shredded mozzarella or Monterey Jack cheese
→ Optional
12 -
Chopped cilantro
13 -
Balsamic glaze
14 -
Diced red onion
# Steps to Follow:
01 -
In a bowl or zip-top bag, whisk together olive oil, lime juice, garlic, paprika, cumin, salt, and pepper. Add the chicken and coat well. Cover and refrigerate for at least 30 minutes, or up to 4 hours.
02 -
Heat your grill (or grill pan) to medium-high. Lightly oil the grates to prevent sticking.
03 -
Remove the chicken from the marinade and shake off excess. Grill for 6–7 minutes per side, or until internal temperature reaches 165°F. Do not flip frequently—let each side get a nice sear.
04 -
Once the chicken is cooked, top with sliced avocado, halved cherry tomatoes, and shredded cheese. Close the grill lid for 1–2 minutes to allow the cheese to melt slightly.
05 -
Transfer to plates, garnish with fresh cilantro or a drizzle of balsamic glaze if desired. Serve immediately with your favorite sides.
# Additional Notes:
01 -
Allow the chicken to marinate for at least 30 minutes to enhance flavor.
02 -
Use a meat thermometer to ensure the chicken reaches an internal temperature of 165°F for food safety.
03 -
Closing the grill lid helps the cheese melt evenly.