Juicy Grilled California Avocado Chicken (Printable Version)
Grilled chicken topped with creamy California avocados, tomato and cilantro, healthy summer flavors in 30 minutes.
# Ingredient List:
→ Chicken & Marinade
01 - 4 boneless, skinless chicken breasts
02 - 2 tablespoons olive oil
03 - 1 tablespoon fresh lime juice
04 - 2 cloves garlic, minced
05 - 1 teaspoon smoked paprika
06 - 1 teaspoon ground cumin
07 - 1/2 teaspoon kosher salt
08 - 1/4 teaspoon freshly ground black pepper
→ Avocado Topping
09 - 2 ripe California avocados, diced
10 - 1 medium tomato, diced
11 - 1/4 cup red onion, finely chopped
12 - 2 tablespoons fresh cilantro, chopped
13 - 1 tablespoon fresh lime juice
14 - Salt and pepper to taste
# How to Make:
01 - In a small bowl, whisk together the olive oil, lime juice, minced garlic, smoked paprika, ground cumin, salt, and black pepper until well combined.
02 - Place the chicken breasts in a shallow dish or resealable plastic bag. Pour the marinade over the chicken, ensuring each piece is evenly coated. Marinate for at least 10 minutes at room temperature, or refrigerate for up to 2 hours for deeper flavor penetration.
03 - Preheat an outdoor grill or grill pan to medium-high heat, approximately 400°F. Lightly oil the grates to prevent sticking.
04 - Remove chicken from the marinade, allowing excess to drip off. Grill the chicken breasts for 6 to 7 minutes per side, or until fully cooked through and juices run clear. The internal temperature should reach 165°F when checked with a meat thermometer.
05 - While the chicken grills, combine the diced avocados, tomato, red onion, cilantro, and lime juice in a medium bowl. Gently toss to coat all ingredients evenly, then season with salt and pepper to taste.
06 - Transfer the grilled chicken breasts to serving plates. Spoon the fresh avocado mixture generously over each piece. Serve immediately, garnished with additional cilantro or lime wedges if desired.
# Expert Tips:
01 -
- The marinade takes barely ten minutes but makes the chicken taste like you spent all day on it.
- Creamy avocado on top of smoky grilled chicken is the kind of combination that makes you close your eyes at the table.
02 -
- If you marinate the chicken longer than two hours the lime juice will start breaking down the meat and give it a weird mealy texture.
- Letting the chicken rest three minutes after grilling before topping it keeps the juices inside instead of running all over the plate.
03 -
- Pound the chicken to an even half inch thickness before marinating and every piece will finish cooking at the same time instead of some being dry while others are still pink.
- Use a cast iron grill pan if your outdoor grill has cold spots, it gives more consistent results and the char marks look beautiful.