Juicy Grilled California Avocado Chicken (Printable Version)
Juicy grilled chicken with creamy California avocado salsa, lime and tomatoes — a bright, light main ready in 30 minutes.
# What You'll Need:
→ Chicken
01 - 4 boneless, skinless chicken breasts
02 - 2 tablespoons olive oil
03 - 1 teaspoon smoked paprika
04 - 1 teaspoon garlic powder
05 - ½ teaspoon onion powder
06 - 1 teaspoon sea salt
07 - ½ teaspoon ground black pepper
08 - Juice of 1 lime
→ Avocado Salsa
09 - 2 ripe California avocados, diced
10 - 1 cup cherry tomatoes, quartered
11 - ¼ cup red onion, finely diced
12 - 2 tablespoons fresh cilantro, chopped
13 - Juice of 1 lime
14 - ½ teaspoon sea salt
15 - ⅛ teaspoon black pepper
16 - 1 small jalapeño, seeded and minced (optional)
# Directions:
01 - Set your grill to medium-high heat, targeting approximately 400°F. Allow the grates to fully heat for optimal searing.
02 - In a small bowl, combine the olive oil, smoked paprika, garlic powder, onion powder, sea salt, black pepper, and juice of one lime. Whisk until evenly blended.
03 - Pat the chicken breasts dry using paper towels. Generously brush both sides of each breast with the prepared marinade, ensuring even coverage.
04 - Place the chicken on the preheated grill and cook for 6 to 7 minutes per side. The chicken is done when the internal temperature reaches 165°F and juices run clear. Remove from the grill and allow to rest for 5 minutes.
05 - While the chicken rests, gently toss the diced avocados, quartered cherry tomatoes, red onion, cilantro, juice of one lime, sea salt, black pepper, and minced jalapeño (if using) together in a medium bowl. Handle lightly to keep the avocado chunks intact.
06 - Arrange the grilled chicken breasts on plates and spoon a generous portion of avocado salsa over each breast. Serve immediately while warm.
# Expert Hints:
01 -
- The creamy avocado salsa piled on smoky grilled chicken creates a contrast that feels indulgent but is genuinely good for you.
- It comes together in thirty minutes, which means you can pull it off on a Tuesday without any advance planning.
02 -
- Letting the chicken rest after grilling is not optional because those five minutes let the juices redistribute so they do not spill out onto your cutting board the moment you slice.
- Toss the avocado salsa no more than fifteen minutes before serving because even with lime juice it will start to brown and lose its bright appearance.
03 -
- If you have time, let the marinated chicken sit in the fridge for up to two hours because the smoked paprika and lime juice penetrate deeper and the flavor payoff is absolutely worth the wait.
- Pound the chicken breasts to an even thickness before marinating so you never end up with one end overcooked and dry while the other is still pink inside.