Name: Grilled California Avocado Chicken
Prep time: 10 min
Cook time: 12 min
Total time: 52 min
Cuisine: American
Ingredients: Boneless, skinless chicken breasts or thighs; 2 ripe but firm California avocados, sliced or diced; 1 cup cherry tomatoes, halved; 1 cup shredded mozzarella or Monterey Jack cheese; 3 tablespoons olive oil; Juice of 1 lime; 2 garlic cloves, minced; 1 teaspoon salt; 1/2 teaspoon black pepper; 1 teaspoon paprika; 1/2 teaspoon cumin or chili powder; Optional toppings: Diced red onion, chopped cilantro, balsamic glaze drizzle

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This Grilled California Avocado Chicken is one of my favorite warm-weather meals. It’s fresh, vibrant, and packed with bold flavors from juicy grilled chicken, creamy avocado, and zesty lime. I love making this dish for casual backyard barbecues or quick weeknight dinners—it’s light, colorful, and incredibly satisfying.

Why You’ll Love This Recipe

I love how this recipe brings together the best of summer: tender, flame-kissed chicken, rich avocado, and a topping of tomatoes and cheese that melt just right. It’s naturally low-carb and gluten-free, which means it fits easily into a variety of diets. Plus, it’s fast to prep, simple to grill, and endlessly customizable. Whether I’m feeding my family or a few friends, this dish always disappears fast. Grilled California Avocado Chicken

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Chicken breasts or thighs (boneless and skinless)
2 ripe but firm California avocados, sliced or diced
1 cup cherry tomatoes, halved
1 cup shredded mozzarella or Monterey Jack cheese
3 tablespoons olive oil
Juice of 1 fresh lime
2 garlic cloves, minced
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon paprika
1/2 teaspoon cumin or chili powder

Optional toppings:

Diced red onion
Chopped cilantro
Balsamic glaze drizzle

Directions

Marinate the Chicken:
In a bowl, I whisk together olive oil, lime juice, garlic, salt, pepper, paprika, and cumin. I add the chicken and toss to coat, then cover and refrigerate for at least 30 minutes (or up to 4 hours for deeper flavor).
Preheat the Grill:
I heat the grill to medium-high and lightly oil the grates so the chicken doesn’t stick.
Grill the Chicken:
I place the marinated chicken on the grill and cook for about 5–6 minutes per side, or until the internal temperature reaches 165°F. In the last 2 minutes of grilling, I top each piece with shredded cheese so it melts beautifully.
Top and Serve:
Once off the grill, I let the chicken rest for a couple of minutes, then top it with sliced avocado, cherry tomatoes, and any optional toppings I feel like using. A drizzle of balsamic glaze or a sprinkle of fresh cilantro adds a final touch.

Servings and timing

This recipe serves 4.
Prep time: 10 minutes
Marinate time: 30 minutes
Cook time: 12 minutes
Total time: 52 minutes

Variations

I switch things up depending on what I have. Sometimes I use cotija cheese for a Mexican-style twist or swap the cherry tomatoes for roasted red peppers. I’ve also served the grilled chicken over a bed of arugula or tucked it into a wrap with extra avocado and lime crema.

Storage/Reheating

Leftovers store well in an airtight container in the fridge for up to 3 days. To reheat, I warm the chicken gently in a skillet over low heat until hot, then top with fresh avocado and veggies just before serving. I don’t recommend microwaving avocado—it’s best added fresh.

FAQs

Can I cook this on a stovetop instead of a grill?

Yes, I often use a grill pan or cast iron skillet when it’s not grilling season. The chicken still turns out juicy and flavorful.

Can I use chicken thighs instead of breasts?

Definitely. Thighs are a bit juicier and work great in this recipe.

What if my avocados are too ripe?

If they’re overly soft, I mash them into a quick guacamole with lime and salt and use that as a topping instead.

How spicy is this recipe?

It’s mild as written. If I want heat, I add a pinch of cayenne or hot sauce to the marinade.

Can I make this dairy-free?

Yes. Just skip the cheese or use a dairy-free alternative that melts well.

Conclusion

Grilled California Avocado Chicken is one of those meals I always look forward to making. It’s light yet filling, bursting with fresh flavor, and so easy to pull off. Whether I’m grilling outside on a sunny evening or making it indoors during the week, this dish brings the perfect balance of healthy, hearty, and totally delicious.