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Grilled California Avocado Chicken

Grilled California Avocado Chicken

Grilled California Avocado Chicken is your new go-to for a healthy, flavorful, and incredibly easy weeknight meal. This recipe offers a vibrant taste of sunshine, perfect for grilling season or any time you crave a fresh, satisfying dish.
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Prep Time 20 minutes
Cook Time 15 minutes
Marinating Time 30 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American, Californian
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 pounds boneless, skinless chicken breasts or thighs
  • 2 tablespoons olive oil
  • 1 tablespoon lime juice
  • 1 teaspoon chili powder
  • 0.5 teaspoon cumin
  • 0.5 teaspoon garlic powder
  • 0.25 teaspoon salt for marinade
  • 0.25 teaspoon black pepper for marinade
  • 2 ripe California avocados pitted and sliced
  • 0.5 cup chopped fresh cilantro
  • 0.25 cup chopped red onion
  • 1 tablespoon chopped jalapeño optional, for heat
  • to taste salt and pepper for avocado topping
  • optional lime wedges for serving

Equipment

  • Grill
  • Medium Bowl
  • Resealable plastic bag or shallow dish
  • Small Bowl
  • Cutting Board

Method
 

  1. In a medium bowl, whisk together the olive oil, lime juice, chili powder, cumin, garlic powder, salt, and black pepper.
    2 tablespoons olive oil, 1 tablespoon lime juice, 1 teaspoon chili powder, 0.5 teaspoon cumin, 0.5 teaspoon garlic powder, 0.25 teaspoon salt, 0.25 teaspoon black pepper
  2. Place the chicken breasts or thighs in a resealable plastic bag or a shallow dish. Pour the marinade over the chicken, ensuring it is evenly coated. Seal the bag or cover the dish and refrigerate for at least 30 minutes, or up to 2 hours, allowing the flavors to meld.
    1.5 pounds boneless, skinless chicken breasts or thighs
  3. Preheat your grill to medium-high heat (about 400-450°F or 200-230°C). Clean the grill grates thoroughly and lightly oil them to prevent sticking.
  4. Remove the chicken from the marinade, letting any excess drip off. Place the marinated chicken on the preheated grill. Grill for 6-8 minutes per side for chicken breasts, or 8-10 minutes per side for chicken thighs, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C). The exact cooking time will depend on the thickness of the chicken. Avoid overcooking to ensure tenderness.
  5. While the chicken is grilling, gently combine the sliced California avocados, chopped cilantro, chopped red onion, and chopped jalapeño (if using) in a small bowl. Season with salt and pepper to taste. Be careful not to mash the avocados too much; you want chunkiness!
    2 ripe California avocados, 0.5 cup chopped fresh cilantro, 0.25 cup chopped red onion, 1 tablespoon chopped jalapeño, to taste salt and pepper
  6. Once cooked, remove the chicken from the grill and let it rest on a clean cutting board for about 5 minutes. This allows the juices to redistribute, resulting in more tender and flavorful chicken.
  7. Slice the rested chicken breasts if desired. Top each piece of chicken generously with the fresh avocado mixture. Serve immediately with optional lime wedges on the side.
    optional lime wedges

Notes

Best to store chicken and avocado topping separately. Avocado topping is best made fresh.