This grilled california avocado chicken is my go-to when I want a healthy, tasty dinner without slaving over the stove. In just 20 minutes, you’ve got juicy grilled chicken topped with creamy avocado and a zesty salsa—perfect for a summer night or any time you crave California vibes. My kids beg for it, and I love how simple it is. Let’s fire up the grill!
Why This Grilled California Avocado Chicken Is a Winner
This grilled california avocado chicken saves my bacon on busy days. It’s ready in 20 minutes flat, and the combo of smoky grilled chicken, rich avocado, and fresh salsa feels like a fancy meal without the fuss. The avocado adds healthy fats—Health.com says it’s great for your heart—and the grill gives it that irresistible charred flavor. My family loves it, and I love that it’s a breeze to throw together. Plus, it’s versatile—swap veggies or spices to make it your own!
What You’ll Need
Here’s the lineup for this delicious grilled california avocado chicken:
- Chicken Breasts: 4 boneless, skinless (about 1.5 lbs), pounded to even thickness.
- Avocado: 2 ripe ones, pitted and sliced or mashed.
- Tomatoes: 1 cup, diced (use fresh or cherry tomatoes).
- Red Onion: 1/4 cup, finely chopped.
- Cilantro: 2 tbsp, chopped (or parsley if you’re not a fan).
- Lime: Juice of 1 lime for that zesty kick.
- Olive Oil: 2 tbsp for marinating.
- Garlic: 2 cloves, minced.
- Paprika: 1 tsp for smoky flavor.
- Salt and Pepper: To taste.
How to Make It
Follow these steps to whip up your grilled california avocado chicken:
- Marinate the Chicken: In a bowl, mix olive oil, minced garlic, paprika, salt, and pepper. Coat the chicken breasts and let them sit for 10 minutes (or longer if you’ve got time).
- Fire Up the Grill: Preheat your grill to medium-high heat (about 400°F). Oil the grates so the chicken doesn’t stick.
- Grill the Chicken: Place chicken on the grill and cook for 6-8 minutes per side, until the internal temp hits 165°F. Flip once for those perfect grill marks.
- Make the Salsa: While chicken cooks, toss diced tomatoes, red onion, cilantro, and lime juice in a bowl. Season with a pinch of salt.
- Assemble: Slice or mash the avocado. Once chicken is done, top each breast with avocado and a spoonful of salsa.
- Serve: Plate it up with a side of rice or a fresh salad. Dig in!
Tips to Nail the Grill
- Even Thickness: Pound the chicken so it cooks evenly—no dry spots!
- Don’t Peek: Resist flipping too soon; let those grill marks form.
- Avocado Hack: If your avocados aren’t ripe, pop them in a paper bag for a day to speed things up.
- Grill Indoors: No grill? Use a grill pan on the stove—works like a charm.
Storing and Reheating
- Fridge: Store leftovers in an airtight container for up to 3 days. Keep avocado separate if you can.
- Freezer: Freeze chicken (without avocado) for up to 2 months. Thaw in the fridge overnight.
- Reheat: Warm chicken in a skillet over low heat or microwave gently—don’t overdo it or the avocado will turn mushy.
FAQs About Grilled California Avocado Chicken
Can I use chicken thighs?
Sure thing! Thighs are juicier—just cook to 165°F and adjust time as needed.
What if I don’t have a grill?
No worries—a grill pan or even a broiler works. Same temp, same vibes.
Can I add other veggies?
Yep! Try corn or bell peppers in the salsa for extra crunch.
How do I keep the avocado fresh?
Add it right before serving, or squeeze extra lime juice on it to slow browning.
More Grilled Goodies
Love this? Check out these grilled faves:
