Dinner

Grilled California Avocado Chicken Recipe

ByJulian Dempsey February 25, 2026February 25, 2026

Introduction

This Grilled California Avocado Chicken recipe combines juicy, marinated chicken with fresh avocado, cherry tomatoes, and melted cheese for a vibrant and satisfying meal. Perfect for a summer cookout or a quick weeknight dinner, it’s full of bright flavors and easy to prepare.

The dish shows a white plate with several layers starting from the bottom with flatbread pieces, light brown with a soft texture. On top of the flatbread are thick grilled chicken pieces, light golden with dark grill marks giving a charred look. Above the chicken, there are slices of grilled avocado, bright green with dark char lines, and slices of creamy white cheese. Scattered on top are halved cherry tomatoes, bright red with grill marks, adding pops of color. The whole plate is drizzled with a dark balsamic sauce and sprinkled with fresh green herbs. The plate rests on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 boneless skinless chicken breasts (or thighs)
3 tablespoons olive oil
2 tablespoons fresh lime juice
2 cloves garlic, minced
1 teaspoon paprika
1 teaspoon ground cumin
1/2 teaspoon salt
1/2 teaspoon black pepper
2 California avocados, sliced
1 cup cherry tomatoes, halved
1 cup shredded mozzarella or Monterey Jack cheese
Chopped cilantro (optional)
Balsamic glaze (optional)
Diced red onion (optional)

Instructions

Step 1: In a bowl or zip-top bag, whisk together olive oil, lime juice, garlic, paprika, cumin, salt, and pepper until well combined.
Step 2: Add the chicken to the marinade, ensuring each piece is coated thoroughly. Cover and refrigerate for at least 30 minutes, up to 4 hours, to enhance flavor.
Step 3: Preheat your grill or grill pan to medium-high heat. Lightly oil the grates to prevent the chicken from sticking.
Step 4: Remove the chicken from the marinade, letting any excess drip off. Place the chicken on the grill and cook for 6 to 7 minutes on each side, or until the internal temperature reaches 165°F. Avoid flipping frequently to develop a nice sear.
Step 5: Once cooked, top each chicken piece with sliced avocado, halved cherry tomatoes, and shredded cheese. Close the grill lid for 1 to 2 minutes to gently melt the cheese.
Step 6: Transfer the chicken to plates and garnish with chopped cilantro, a drizzle of balsamic glaze, and diced red onion if desired. Serve immediately with your favorite sides.

Tips & Variations

For extra flavor, add a pinch of chili powder or cayenne pepper to the marinade for a spicy kick.
Substitute Monterey Jack cheese with pepper jack for added heat or mozzarella for a milder taste.
If you don’t have fresh avocados, ripe Hass avocados work well too.
Serve with a side of grilled vegetables or a fresh salad to round out the meal.

Storage

Store leftover grilled chicken in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently in a skillet or microwave to avoid overcooking. Avocado toppings are best added fresh before serving to preserve texture and flavor.

How to Serve

The image shows a white square plate with two grilled chicken breasts at the bottom, each with dark grill marks and a light brown color. On top of the chicken, there are slices of pale yellow grilled halloumi cheese with some grill lines. Above the cheese, there are slices of green avocado layered with pieces of white mozzarella cheese. Scattered around and on top are bright red grilled cherry tomatoes with visible char marks, and small green chopped herbs sprinkled over the whole dish. A dark balsamic glaze is drizzled across the layers and plate. The background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen chicken for this recipe?

It’s best to use fresh or fully thawed chicken to ensure even cooking and proper marinade absorption. If using frozen chicken, thaw completely before marinating and grilling.