Grilled California Avocado Chicken Recipe
My grilled avocado chicken is the best summer dinner. Juicy chicken gets a creamy avocado topping for a fresh, satisfying, and easy-to-make meal.
- Prep Time: 15 mins
- Cook Time: 15 mins
- Total Time: 40 mins
- Yield: 4 servings
- Category: Main Course
- Method: Grilled
- Cuisine: American
- Diet: Gluten-Free
Ingredients
4 boneless, skinless chicken breasts
2 tablespoons olive oil
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 teaspoon garlic powder
1 teaspoon smoked paprika
2 large, ripe California avocados
Juice of 1 lime
1/4 cup finely chopped red onion
2 tablespoons chopped fresh cilantro
1 small jalapeño, seeded and minced (optional)
Salt and pepper, to taste
Instructions
Preheat a grill or grill pan to medium-high heat.
Pat the chicken breasts dry and place in a bowl. Drizzle with olive oil and season with salt, pepper, garlic powder, and smoked paprika. Rub to coat evenly.
Grill the chicken for 6-8 minutes per side, or until the internal temperature reaches 165°F. Transfer to a plate to rest.
While the chicken grills, make the topping. Halve and pit the avocados. Scoop the flesh into a bowl, add lime juice, and mash with a fork, leaving it chunky.
Fold in the red onion, cilantro, and minced jalapeño (if using). Season with salt and pepper to taste.
Spoon the avocado mixture over the rested grilled chicken breasts and serve immediately.
Notes
For the juiciest results, do not overcook the chicken and let it rest for 5 minutes before topping. The avocado topping is best made fresh. To prevent browning, ensure the lime juice is well incorporated, and serve promptly.