Juicy Grilled California Avocado Chicken (Printable)

Grilled chicken breasts topped with creamy California avocado salsa, tomatoes, cilantro and lime.

# What You Need:

→ Chicken

01 - 4 boneless, skinless chicken breasts
02 - 2 tablespoons olive oil
03 - 1 teaspoon smoked paprika
04 - 1 teaspoon garlic powder
05 - 1/2 teaspoon onion powder
06 - 1 teaspoon sea salt
07 - 1/2 teaspoon ground black pepper
08 - Juice of 1 lime

→ Avocado Salsa

09 - 2 ripe California avocados, diced
10 - 1 cup cherry tomatoes, quartered
11 - 1/4 cup red onion, finely diced
12 - 2 tablespoons fresh cilantro, chopped
13 - Juice of 1 lime
14 - 1/2 teaspoon sea salt
15 - 1/8 teaspoon black pepper
16 - 1 small jalapeño, seeded and minced (optional)

# Steps:

01 - Preheat your grill to medium-high heat, 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 lime juice. Whisk until a smooth paste forms.
03 - Pat the chicken breasts dry with paper towels to ensure proper adhesion. Brush both sides of each breast evenly with the marinade mixture.
04 - Place the seasoned chicken onto the preheated grill. Cook for 6 to 7 minutes per side until the internal temperature registers 165°F and the juices run clear. Transfer to a plate and let rest for 5 minutes.
05 - While the chicken rests, gently combine the diced avocados, quartered cherry tomatoes, red onion, cilantro, lime juice, sea salt, black pepper, and minced jalapeño if desired in a medium bowl. Toss lightly to avoid mashing the avocado.
06 - Arrange the grilled chicken breasts on plates and spoon the fresh avocado salsa generously over each portion. Serve immediately.

# Expert Advice:

01 -
  • The contrast between charred smoky chicken and cool avocado salsa is the kind of thing you crave long after summer ends.
  • It is genuinely ready in thirty minutes which means you can pull it off on a weeknight without stress.
  • Every single ingredient does real work here and nothing is filler or garnish for the sake of looks.
02 -
  • Let the chicken rest after grilling or all those juices will spill onto your plate and leave the meat dry.
  • Add the lime juice to the avocados right before serving because even with the acid they will start browning after about an hour.
03 -
  • If you have time marinate the chicken for up to two hours in the fridge because the lime juice and spices penetrate deeper and the flavor payoff is huge.
  • Dice the avocado last and toss it with the lime juice immediately to keep it bright green and beautiful for serving.

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