Juicy Grilled California Avocado Chicken
This recipe features grilled chicken marinated in a citrusy, garlicky blend paired with fresh California avocados and tomatoes for a satisfying summer dinner.
Ingredients
For the chicken and marinade
- 4 pieces boneless, skinless chicken breasts About 1.5–2 pounds total
- 2 pieces ripe California avocados Choose ripe but firm avocados to hold shape
- 2-3 pieces fresh tomatoes Vine-ripe or heirloom for best flavor
- 3 tablespoons fresh lime juice About 1-2 limes; fresh is best
- 3 tablespoons extra-virgin olive oil
- 2-3 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon salt Adjust to taste
- ½ teaspoon freshly ground black pepper
- Fresh cilantro, chopped For garnish
Instructions
Preparation
- In a medium bowl, whisk together lime juice, olive oil, garlic, cumin, salt, and black pepper.
- Place the chicken breasts in a shallow dish or resealable bag and pour the marinade over them. Refrigerate for at least 30 minutes, up to 4 hours.
- Preheat your grill to medium-high (about 400–450°F) and clean the grates.
Grilling the Chicken
- Place the marinated chicken on the hot grill. Grill for about 6–7 minutes per side or until the internal temperature reaches 165°F.
- Once grilled, remove the chicken and let it rest for 5 minutes.
Serving
- Slice the chicken and top it with avocado slices, fresh tomato slices, and chopped cilantro. Drizzle with lime juice if desired.
Notes
For a saucier topping, mash avocado with lime juice and cilantro for a quick avocado crema. Leftovers can be refrigerated up to 3-4 days.