Grilled California Avocado Chicken Ultimate
This recipe features juicy, grilled chicken breasts topped with a creamy, cool California avocado topping. It's an easy, healthy, and flavorful dish perfect for weeknight dinners or weekend barbecues.
Equipment
- Grill
- Medium bowl
- Resealable plastic bag or shallow dish
- Whisk
- Cutting board
- Knife
- Meat thermometer
- Paper towels
Ingredients
- 1.5 lbs boneless, skinless chicken breasts
- ¼ cup olive oil
- 2 tablespoons lime juice
- 2 cloves garlic, minced
- 1 teaspoon chili powder
- ½ teaspoon cumin
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 2 ripe California avocados, pitted and diced
- ¼ cup red onion, finely diced
- ¼ cup cilantro, chopped
- 1 jalapeño, seeded and minced optional
- 1 tablespoon lime juice
- Salt to taste
- Pepper to taste
- Cheese slices Monterey Jack, Pepper Jack, or Cotija, optional
- Sour cream or Greek yogurt optional
- Hot sauce optional
Instructions
- In a medium bowl, whisk together the olive oil, lime juice, minced garlic, chili powder, cumin, salt, and pepper.
- Place the chicken breasts in a resealable plastic bag or a shallow dish. Pour the marinade over the chicken, making sure each piece is well coated.
- Seal the bag or cover the dish and refrigerate for at least 30 minutes, or up to overnight.
- While the chicken is marinating, prepare the avocado topping. In a medium bowl, gently combine the diced avocados, red onion, cilantro, jalapeño (if using), and lime juice.
- Season the avocado topping with salt and pepper to taste. Be careful not to mash the avocados too much.
- Cover and refrigerate the avocado topping until ready to use.
- Preheat your grill to medium-high heat. Make sure the grates are clean and lightly oiled to prevent sticking.
- Remove the chicken from the marinade and discard the marinade. Pat the chicken breasts dry with paper towels.
- Place the chicken on the preheated grill and cook for 5-7 minutes per side, or until the internal temperature reaches 165°F (74°C).
- If you're adding cheese, place a slice on top of each chicken breast during the last minute of grilling, allowing it to melt slightly.
- Remove the chicken from the grill and let it rest for a few minutes before topping with the avocado mixture.
- Spoon the avocado topping generously over the grilled chicken breasts.
- Garnish with extra cilantro, a dollop of sour cream or Greek yogurt, and a drizzle of hot sauce, if desired.
- Serve immediately and enjoy!
Notes
For a spicier kick, add cayenne pepper to the marinade. For added sweetness, add honey or maple syrup to the marinade. To prevent drying, brine the chicken for 30 minutes before marinating: dissolve 1/4 cup of salt in 4 cups of water and soak the chicken.