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Close-up of a single grilled California avocado chicken breast with melted mozzarella, fresh avocado slices, cherry tomatoes, cilantro, and balsamic glaze drizzle on a white plate

Grilled California Avocado Chicken

Grilled California Avocado Chicken is a vibrant, summery dish featuring marinated grilled chicken topped with creamy avocado, juicy cherry tomatoes, and melty cheese. Quick to make, packed with flavor, and perfect for weeknight dinners or outdoor entertaining.
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Prep Time 15 minutes
Cook Time 15 minutes

Ingredients
  

For the Chicken and Marinade:

  • 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
  • ½ teaspoon salt
  • ½ teaspoon black pepper

For the Toppings:

  • 2 California avocados, sliced
  • 1 cup cherry tomatoes, halved
  • 1 cup shredded mozzarella or Monterey Jack cheese

Optional:

  • Chopped fresh cilantro
  • Balsamic glaze
  • Diced red onion

Instructions
 

  • Marinate the Chicken: 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.
  • Preheat the Grill: Heat your grill or grill pan to medium-high. Lightly oil the grates to prevent sticking.
  • Grill the Chicken: Remove the chicken from the marinade and shake off the excess. Grill for 6 to 7 minutes per side, or until the internal temperature reaches 165°F. Do not flip frequently - let each side develop a nice sear.
  • Add Toppings: Once the chicken is fully cooked, top each piece 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.
  • Serve: Transfer to plates and garnish with fresh cilantro or a drizzle of balsamic glaze if desired. Serve immediately with your favorite sides.

Notes

  • Always use a meat thermometer to ensure the chicken reaches 165°F internal temperature.
  • Let the chicken rest for 5 minutes after grilling to lock in the juices.
  • Add fresh avocado after reheating leftovers - never reheat avocado, as it changes texture and flavor.
  • For meal prep, grill the chicken in advance and store for up to 3 days in the refrigerator. Add toppings fresh when serving.
  • No grill? A stovetop grill pan or cast iron skillet works perfectly.