Juicy Grilled California Avocado Chicken
This dish features juicy grilled chicken marinated in a zesty lime-chili sauce and topped with fresh avocado and cherry tomatoes, perfect for a light and satisfying meal.
Ingredients
For the Marinade
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 teaspoon chili powder Add cayenne or jalapeño for extra heat if desired.
- 2 Juice of limes
For the Chicken
- 2 pieces boneless, skinless chicken breasts Can substitute with boneless thighs if preferred.
For Toppings
- 2 each ripe avocados, sliced Toss with lime juice to prevent browning if prepared ahead.
- 1 cup cherry tomatoes, halved
Instructions
Preparation and Marinating
- In a medium bowl, whisk together lime juice, olive oil, minced garlic, chili powder, and a pinch of salt and pepper to make the marinade.
- Place the chicken breasts in the marinade, turning to coat. Cover and refrigerate for at least 30 minutes, or up to 2 hours for deeper flavor.
Grilling
- Preheat the grill to medium-high heat (about 400–450°F). Clean and oil the grates.
- Remove chicken from the marinade and let excess drip off. Grill the breasts 6–7 minutes per side, until nicely charred and the internal temperature reads 165°F (74°C).
Serving
- While the chicken grills, halve the cherry tomatoes and slice the avocados just before serving.
- Transfer cooked chicken to a plate and let rest 3–5 minutes to redistribute juices.
- Serve each breast topped with avocado slices, cherry tomatoes, and a sprinkle of fresh cilantro. Add salt and pepper to taste.
Notes
Store leftovers in an airtight container. Refrigerated chicken lasts 3-4 days; avocados should be stored separately to avoid browning.