Go Back
Grilled California Avocado Chicken topped with sliced avocado, roasted cherry tomatoes, fresh herbs, and a balsamic glaze drizzle on a white platter.

Grilled California Avocado Chicken

Smoky grilled chicken breasts with visible grill marks topped with fresh avocado slices, blistered cherry tomatoes, torn mozzarella, and a generous balsamic glaze drizzle with fresh herbs. A fresh, colorful dinner ready in about 30 minutes with a make-ahead friendly marinade.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Marinating Time 30 minutes
Total Time 1 hour
Servings: 4 people
Course: Dinner
Cuisine: American
Calories: 445
Ingredients Equipment Method Notes

Ingredients
  

  • 4 boneless skinless chicken breasts, pounded to even thickness Even thickness ensures consistent cooking on the grill
  • 3 tablespoon olive oil For the marinade
  • 2 tablespoon lemon juice Freshly squeezed
  • 3 garlic cloves, minced
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried oregano
  • 0.5 teaspoon black pepper
  • 1 teaspoon salt
  • 2 ripe but firm avocados, halved and sliced Sliced immediately before serving to prevent browning
  • 1 cup cherry tomatoes, halved Grilled cut side down for 2 to 3 minutes
  • 4 oz fresh mozzarella, roughly torn or crumbled Torn for a natural rustic appearance
  • 0.25 cup balsamic glaze Store-bought or reduced balsamic vinegar with honey; drizzled generously
  • fresh basil or parsley, roughly chopped Scattered over the finished plate
  • extra olive oil and black pepper for finishing Drizzled over the avocado just before serving

Equipment

  • 1 outdoor grill or grill pan Must be fully preheated before chicken is added
  • 1 instant-read meat thermometer To confirm chicken reaches 165°F
  • 1 Tongs For turning the chicken without piercing
  • 1 Large mixing bowl For the marinade
  • 1 Sharp knife For slicing the avocado cleanly
  • 1 white serving plate or platter White background makes the colors pop as shown in the image
  • 1 small squeeze bottle or spoon For the balsamic glaze drizzle
  • 1 Cutting board

Method
 

  1. Whisk the olive oil, lemon juice, minced garlic, smoked paprika, dried oregano, black pepper, and salt together in a large bowl until fully combined, then add the chicken breasts and turn until every surface is coated.
  2. Cover and refrigerate for at least 30 minutes or up to 4 hours, then remove 15 minutes before grilling so the chicken comes closer to room temperature.
  3. Preheat an outdoor grill or grill pan to medium-high heat and oil the grates lightly with a paper towel dipped in oil so the chicken releases cleanly without tearing.
  4. Place the cherry tomatoes cut side down on the grill for 2 to 3 minutes until blistered at the edges, then remove to a plate while the chicken cooks.
  5. Add the marinated chicken breasts to the grill and cook for 5 to 6 minutes on the first side without moving so distinct grill marks develop, then flip once and cook for another 4 to 5 minutes until the internal temperature reads 165°F.
  6. Transfer the cooked chicken to a clean plate and rest for 3 minutes so the juices redistribute, then slice the avocados immediately so they are ready to go onto the warm chicken at assembly.
  7. Scatter the torn mozzarella over the chicken breasts on the serving plate, then lay the avocado slices across the top of the mozzarella so the green surfaces face up and the clean edges are visible.
  8. Scatter the grilled cherry tomato halves across the assembled plate between and around the avocado slices with their blistered cut sides facing up.
  9. Drizzle the balsamic glaze generously in a slow irregular pattern across the entire plate covering all four chicken breasts, the avocado, and the tomatoes, then drizzle a small amount of olive oil over the avocado.
  10. Scatter the freshly chopped basil or parsley over everything, finish with a few grinds of black pepper, and serve immediately on the white plate while everything is still warm.

Notes

Pound the chicken to even thickness for consistent grill cooking. Slice the avocado immediately before serving to prevent browning. Drizzle the balsamic glaze at the last moment before bringing the plate to the table for the glossy finish in the image.