I still remember the first time I grilled these chicken breasts and layered them with silky California avocado slices — the smoke, the citrusy brightness from lime, and that gooey melt of mozzarella made a weeknight feel special. Grilled California Avocado Chicken is a simple, flaky-grilled chicken breast topped with ripe California avocados, cherry tomatoes, cilantro, and a tangy lime-garlic marinade. People make it when they want something light but satisfying, easy enough for busy evenings, and impressive enough for friends. It’s especially popular in spring and summer when avocados and tomatoes are at their best. If you enjoy bold, fresh toppings on a protein-forward plate, this one’s for you — and if you like creamy, crowd-pleasing dips, you might also appreciate buffalo chicken dip with cottage cheese for game-day variety.
Why you’ll love this dish
This recipe hits a lot of home-run benefits: it’s fast (marinate for 30 minutes, grill in about 15), budget-friendly when you buy seasonal avocados, and family-friendly — kids tend to like the mild, cheesy topping. The lime-garlic marinade keeps the chicken juicy and adds bright acidity that balances the avocado’s richness. It’s ideal for weeknight dinners, backyard barbecues, or a light Sunday lunch. Because the components are simple, you can scale it up for a crowd or plate it solo for meal prep.
Step-by-step overview
Start by whisking together a bright marinade of olive oil, lime juice, garlic, and spices. Coat the chicken and let it rest for at least 30 minutes so the flavors penetrate. While the chicken marinates, slice ripe California avocados, halve cherry tomatoes, and chop cilantro for a fresh topping. Grill the chicken 6–7 minutes per side until an instant-read thermometer reads 165°F (74°C). In the last few minutes of grilling, crown each breast with shredded mozzarella or Monterey Jack and let it melt. Finish with avocado, tomatoes, and cilantro for a zesty, creamy finish.
What you’ll need
- 4 Chicken breasts, boneless skinless
- 2 California avocados (ripe but firm)
- 1 cup Cherry tomatoes (halved)
- 1 bunch Cilantro (chopped)
- 2 cloves Garlic (minced)
- 2 tbsp Lime juice, fresh
- 1/2 tsp Black pepper
- 1 tsp Paprika
- 1/2 tsp Salt
- 3 tbsp Olive oil
- 1 tsp Cumin, ground
- 1 cup Mozzarella or Monterey jack cheese (shredded)
Notes: If you prefer lower sodium, reduce the salt to taste. Monterey Jack melts a touch creamier than mozzarella; both work well. For garlic-allergy alternatives, try a pinch of onion powder plus extra lime zest.
Step-by-step instructions
- Preheat the grill to medium-high heat. Oil the grates to prevent sticking.
- Whisk together olive oil, lime juice, minced garlic, cumin, paprika, black pepper, and salt in a bowl to form the marinade.
- Place the chicken breasts in a shallow dish or zip-top bag. Pour the marinade over the chicken and turn to coat evenly. Let sit at room temperature for 30 minutes, or refrigerate up to 2 hours.
- While the chicken marinates, slice the California avocados, halve the cherry tomatoes, and chop the cilantro. Toss the tomatoes gently with a pinch of salt and a little lime if desired.
- Grill the chicken 6–7 minutes per side, flipping once, until the internal temperature reaches 165°F (74°C). Thicker breasts may need a few extra minutes; thinner ones will cook faster.
- In the last 2–3 minutes of cooking, sprinkle a generous handful of shredded mozzarella or Monterey Jack over each breast. Close the grill lid so the cheese can melt.
- Remove the chicken from the grill and let it rest 3–5 minutes. Top each breast with sliced avocado, cherry tomatoes, and chopped cilantro before serving.
Best ways to enjoy it
Serve the grilled chicken over a bed of cilantro-lime rice or mixed greens for a lighter plate. It’s also delicious tucked into warm tortillas with a squeeze of extra lime for tacos, or alongside grilled corn and a simple black bean salad. For a complete meal, pair with roasted sweet potatoes or a crisp cucumber salad. If you want a creamy sauce, whisk Greek yogurt with extra lime juice, chopped cilantro, and a touch of garlic for a tangy drizzle — and for ideas to expand your menu, the recipe for buffalo chicken dip with cottage cheese is a tasty appetizer option for the same gathering.
Storage and reheating tips
Refrigeration: Place leftover chicken and toppings in airtight containers within two hours of cooking. Store chicken separately from avocado and tomatoes to prevent mushiness. Properly stored, cooked chicken lasts 3–4 days in the refrigerator.
Freezing: You can freeze cooked, un-topped chicken breasts for up to 3 months. Wrap tightly in plastic wrap and foil, or place in a freezer-safe container. Thaw overnight in the refrigerator before reheating.
Reheating: Reheat gently in a 325°F (160°C) oven for 10–15 minutes until warmed through, or microwave in 30-second bursts to avoid drying. Add fresh avocado and tomatoes after reheating. Do not refreeze avocado-topped leftovers — texture suffers.
Food safety: Always ensure the chicken reaches 165°F (74°C). Discard any marinade that touched raw chicken unless you reduce it by boiling to use as a sauce.
Helpful cooking tips
- Even thickness: Pound chicken to an even thickness (about 1/2–3/4 inch) so it grills evenly.
- Oil the chicken lightly, not the grill, to reduce flare-ups if your grill is temperamental.
- Avocado prep: Prevent browning by tossing slices with a little lime juice and add them just before serving.
- Cheese melt: For faster melting, cover the grill or move the chicken to a cooler spot with the lid closed.
- Don’t over-marinate: Acid in the lime juice can start to “cook” the surface if left too long; 30 minutes to 2 hours is ideal.
Creative twists
- Southwestern: Add a sprinkle of chili powder to the marinade and top with pickled jalapeños and cotija-style crumbles.
- Mediterranean spin: Swap cumin and paprika for oregano and lemon zest; use crumbled feta instead of mozzarella.
- Low-carb: Serve over grilled zucchini ribbons or a bed of arugula for a lighter plate.
- Vegetarian option: Replace chicken with thick, grilled portobello caps or firm tofu marinated the same way and topped with avocado and cheese.
Common questions
Q: How long does this take from start to finish?
A: Active prep is about 15 minutes. Add at least 30 minutes for marinating and 12–15 minutes for grilling, so plan roughly 60 minutes total.
Q: Can I use frozen chicken?
A: Thaw completely in the refrigerator before marinating and grilling. Cooking frozen or partially frozen chicken can result in uneven doneness.
Q: What if I don’t have fresh limes?
A: Fresh lime juice brightens the dish best. If only bottled lime is available, use it sparingly and taste; you may need slightly less.
Q: Can I make this ahead for a party?
A: Grill the chicken ahead and reheat in a low oven. Keep avocado and tomatoes separate and dress just before serving to retain freshness.
Q: How do I know when the chicken is done?
A: Use an instant-read thermometer: the thickest part should read 165°F (74°C). If you don’t have one, cut into the center to ensure no pink remains and juices run clear.
Conclusion
If you want a quick, bright, and satisfying grilled meal that showcases ripe California avocados, this Grilled California Avocado Chicken delivers on flavor and simplicity. For another crowd-pleasing, creamy option to serve alongside or before this main, check out Grilled California Avocado Chicken – The Recipe Critic.
Print
Grilled California Avocado Chicken
- Total Time: 60 minutes
- Yield: 4 servings
- Diet: Gluten-Free
Description
A simple and flavorful grilled chicken topped with ripe California avocados, cherry tomatoes, and a tangy lime-garlic marinade.
Ingredients
- 4 Chicken breasts, boneless skinless
- 2 California avocados (ripe but firm)
- 1 cup Cherry tomatoes (halved)
- 1 bunch Cilantro (chopped)
- 2 cloves Garlic (minced)
- 2 tbsp Lime juice, fresh
- 1/2 tsp Black pepper
- 1 tsp Paprika
- 1/2 tsp Salt
- 3 tbsp Olive oil
- 1 tsp Cumin, ground
- 1 cup Mozzarella or Monterey Jack cheese (shredded)
Instructions
- Preheat the grill to medium-high heat. Oil the grates to prevent sticking.
- Whisk together olive oil, lime juice, minced garlic, cumin, paprika, black pepper, and salt in a bowl to form the marinade.
- Place the chicken breasts in a shallow dish or zip-top bag. Pour the marinade over the chicken and turn to coat evenly. Let sit at room temperature for 30 minutes, or refrigerate up to 2 hours.
- While the chicken marinates, slice the California avocados, halve the cherry tomatoes, and chop the cilantro. Toss the tomatoes gently with a pinch of salt and a little lime if desired.
- Grill the chicken 6–7 minutes per side, flipping once, until the internal temperature reaches 165°F (74°C). Thicker breasts may need a few extra minutes; thinner ones will cook faster.
- In the last 2–3 minutes of cooking, sprinkle a generous handful of shredded mozzarella or Monterey Jack over each breast. Close the grill lid so the cheese can melt.
- Remove the chicken from the grill and let it rest 3–5 minutes. Top each breast with sliced avocado, cherry tomatoes, and chopped cilantro before serving.
Notes
For lower sodium, reduce the salt to taste. Monterey Jack melts creamier than mozzarella. Try a pinch of onion powder plus extra lime zest for garlic-allergy alternatives.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: American