Grilled California Avocado Chicken – Easy Healthy BBQ Dinner Ready in 30 Minutes

Grilled California Avocado Chicken is the summer dinner recipe that makes everyone at the table go quiet in the best possible way. Juicy, lime-marinated chicken comes off the grill with beautiful char marks, then gets crowned with sliced creamy avocado, juicy cherry tomatoes, and melty mozzarella for a dish that’s equal parts beautiful and delicious.

It’s naturally low-carb, gluten-free, and high in protein. Basically ticking every healthy-eating box without feeling like health food.

Why You’ll Love This Recipe

• Stunning on the plate: The green avocado, red tomatoes, and golden chicken make for a genuinely gorgeous presentation — no extra effort required.
• Packed with healthy fats and protein: Avocado and lean chicken breast are a nutrition dream team.
• Naturally low-carb and gluten-free: Great for keto, paleo, or anyone reducing carbs without sacrificing flavor.
• Perfect for BBQ season: This is your go-to grilling recipe from Memorial Day through Labor Day.
• Simple marinade, huge flavor: Just a handful of pantry staples deliver a bold, restaurant-quality result.

Equipment Needed

• Outdoor grill or grill pan
• Medium mixing bowl or zip-top bag (for marinating)
• Tongs
• Meat thermometer
• Cutting board and sharp knife
• Measuring cups and spoons

Print

Ingredients You’ll Need

• 4 boneless, skinless chicken breasts (about 6 oz each)
• 3 tbsp olive oil
• 3 tbsp fresh lime juice (about 2 limes)
• 3 cloves garlic, minced
• 1 tsp paprika
• ½ tsp ground cumin
• ¾ tsp kosher salt
• ¼ tsp black pepper
• 2 ripe but firm avocados, sliced
• 1 cup cherry tomatoes, halved
• 4 slices fresh mozzarella or Monterey Jack cheese
• ¼ cup fresh basil, chopped (for garnish)
• Balsamic glaze, for drizzling (optional but highly recommended)

Ingredient Notes

The Avocados: Look for avocados that yield very slightly to gentle pressure — ripe but still firm enough to slice cleanly. If yours are still hard, leave them on the counter (not in the fridge) for 1–2 days. Avoid anything mushy or with dark spots under the skin. California Hass avocados are particularly buttery and rich here.

The Marinade: Lime juice acts as the tenderizer in this marinade, gently breaking down the protein fibers for a juicier result on the grill. Don’t marinate longer than 4 hours or the acid starts to “cook” the outer layers of the chicken and can make it mushy. Thirty minutes is enough for weeknights.

The Cheese: Fresh mozzarella from the deli section melts softly and has a mild, milky flavor that doesn’t overpower the avocado or chicken. Monterey Jack and pepper jack are great alternatives — pepper jack adds a nice kick if you want heat built right into the dish.

Step-by-Step Instructions

Step 1: Marinate the Chicken

Whisk together olive oil, lime juice, garlic, paprika, cumin, salt, and pepper in a bowl or zip-top bag. Add the chicken breasts, turning to coat completely. Seal and refrigerate for at least 30 minutes, or up to 4 hours for deeper flavor.

Step 2: Prep the Grill

Heat your grill to medium-high (about 400–425°F). Lightly oil the grates using a folded paper towel dipped in oil and held with tongs — this prevents sticking and helps those gorgeous grill marks form.

Step 3: Grill the Chicken

Remove chicken from the marinade, shaking off excess. Grill 6–7 minutes per side without moving the chicken around — letting it sit creates the best sear and grill marks. The chicken is done when the internal temperature reads 165°F.

Step 4: Add the Cheese

In the last minute of grilling, lay a slice of mozzarella on top of each chicken breast and close the grill lid to let the cheese melt gently. Remove from grill and let the chicken rest on a cutting board for 5 minutes.

Step 5: Top and Serve

Arrange sliced avocado and halved cherry tomatoes over each chicken breast. Scatter fresh basil on top and drizzle with balsamic glaze if using. Serve immediately while the chicken is warm and the cheese is still melty.

Pro Tips & Cooking Hacks

• Pound thick chicken breasts to about ¾-inch uniform thickness for even, fast cooking on the grill.
• Oil the grates — not the chicken — for the best grill marks and to prevent tearing.
• Always rest grilled chicken at least 5 minutes before cutting to seal in the juices.
• Slice the avocado right before serving to prevent browning. A squeeze of lime over cut avocado also helps.
• Bottled balsamic glaze (found near the salad dressings) adds a huge flavor payoff with zero extra effort.

Tips & Variations

Caprese Style: Add fresh basil leaves under the avocado for a California-Caprese hybrid that’s absolutely stunning. A drizzle of high-quality olive oil over the finished dish elevates it even further for a dinner party presentation.

Spicy Kick: Add ¼ teaspoon of cayenne to the marinade or use pepper jack cheese instead of mozzarella. You can also serve with a drizzle of sriracha mayo (sriracha + mayo in equal parts) on the side.

Make-Ahead: Marinate the chicken the night before and refrigerate — the longer marinate actually makes it more flavorful. Grill fresh when ready to serve. The avocado topping must always be prepared fresh.

Serving Suggestions

This gorgeous grilled chicken is stunning served over a bed of arugula dressed lightly with olive oil and lemon — the peppery greens balance the richness of the avocado and cheese perfectly. Add a warm baguette on the side for guests who want to mop up every last drop. [Internal link: Simple Arugula Salad with Lemon Dressing]

For a classic American backyard cookout feel, pair with grilled corn on the cob, a cold pasta salad, and lemonade. This chicken holds center stage without overshadowing anything else on the table.

Going low-carb? Serve alongside cauliflower rice or zucchini noodles dressed in olive oil and garlic — this combination makes a genuinely satisfying, macro-balanced plate. [Internal link: Zucchini Pizza Casserole]

Common Mistakes

• Marinating too long: More than 4–5 hours in an acidic lime marinade turns chicken texture mushy. Stick to 30 minutes to 4 hours.
• Flipping too often: Resist the urge. One flip is ideal — constant movement prevents proper caramelization.
• Cutting into chicken before resting: All the juices run out. Wait 5 minutes — it’s worth it.
• Using underripe avocado: Hard avocado has no flavor. If yours isn’t ripe, swap in store-bought guacamole as a topping instead.
• Skipping the balsamic glaze: It sounds optional, but that sweet-tangy drizzle ties the whole dish together. Don’t skip it.

What to Serve With Grilled California Avocado Chicken

Keep things California-fresh with a simple chopped romaine salad topped with pepperoncini, olives, and a lemon-herb vinaigrette. The bright, acidic salad is a natural partner for the rich, creamy avocado topping on the chicken.

Sweet potato fries (baked or air-fried) are a crowd-favorite side that adds a satisfying starchy component without feeling too heavy alongside the protein-rich chicken. Kids love them, and they couldn’t be easier to prep.

For an elegant dinner party, serve the chicken on a bed of herbed farro or quinoa with roasted cherry tomatoes scattered around the plate. A glass of crisp Sauvignon Blanc or sparkling water with citrus completes the California-inspired spread beautifully. [Internal link: Easy Herb Quinoa Bowl]

Frequently Asked Questions

Can I make this on a stovetop grill pan?

Yes — heat a cast-iron grill pan over medium-high heat until very hot, then cook exactly as you would on an outdoor grill. You’ll still get great char marks and flavor, just without the smoke.

Can I bake the chicken instead of grilling?

Absolutely. Bake marinated chicken at 425°F for 20–22 minutes or until the internal temperature reaches 165°F. Add cheese in the last 3 minutes of baking and finish under the broiler for 1 minute to melt.

How do I prevent the avocado from browning?

Slice the avocado right before serving and squeeze a little lime juice over it. If you’re plating ahead, keep the avocado slices covered tightly with plastic wrap pressed directly on the surface until needed.

Can I use chicken thighs?

Boneless, skinless chicken thighs work wonderfully here — they’re more forgiving on the grill and stay juicier. Cook 5–6 minutes per side and check for 165°F internal temp.

How do I store leftovers?

Store the grilled chicken (without avocado topping) in an airtight container in the fridge for up to 4 days. Add fresh avocado when reheating. The assembled dish with avocado is best eaten the same day.

💬 Tried this recipe? Leave a comment and rating below!