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Grilled California Avocado Chicken topped with fresh avocado slices, mozzarella, tomatoes, basil, and balsamic glaze on a white plate.
Daniel

Grilled California Avocado Chicken

Juicy grilled chicken topped with creamy avocado, melted pepper jack, and fresh pico de gallo for a taste of California sunshine on your plate.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American, Californian
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

For the Chicken
  • 1.5 lb boneless skinless chicken breasts pounded to even thickness
  • 2 tbsp olive oil
  • 1 tsp garlic powder
  • 1 tsp smoked paprika
  • 1 tsp kosher salt divided
  • 0.5 tsp black pepper freshly ground
  • 4 oz pepper jack cheese sliced
For the Toppings
  • 2 ripe Hass avocados sliced
  • 1 tbsp lime juice freshly squeezed
  • 2 roma tomatoes diced
  • 0.25 cup red onion finely diced
  • 0.25 cup fresh cilantro chopped
  • 1 jalapeño seeded and minced, optional

Equipment

  • Gas or Charcoal Grill
  • Instant-Read Thermometer
  • Small bowl for pico de gallo

Method
 

Prep
  1. In a small bowl, combine diced tomatoes, red onion, cilantro, jalapeño if using, and a pinch of salt. Squeeze in half the lime juice, stir, and set aside to let flavors meld while you cook the chicken.
  2. Pat chicken breasts dry with paper towels. Brush both sides with olive oil. In a small bowl, mix garlic powder, smoked paprika, remaining salt, and pepper. Sprinkle evenly over both sides of the chicken, pressing gently so it adheres.
Grill
  1. Preheat grill to medium-high heat (about 400°F). Oil the grates well. Place chicken on the grill and cook undisturbed for 5-6 minutes until grill marks form and the chicken releases easily. Flip and cook another 4-5 minutes until the internal temperature reaches 155°F.
  2. Top each breast with pepper jack cheese, close the grill lid, and cook 1-2 minutes until cheese is melted and chicken reaches 165°F. Transfer to a plate and tent loosely with foil to rest for 5 minutes.
Assemble
  1. Toss avocado slices with remaining lime juice and a pinch of salt. Top each chicken breast with avocado slices and a generous spoonful of pico de gallo. Serve immediately.

Notes

Pound chicken to an even 3/4-inch thickness so it cooks uniformly without drying out. If avocados are very ripe, add them just before serving to prevent browning. For a make-ahead option, prep the pico de gallo up to 4 hours ahead and the spice rub up to 3 days ahead.