Why You’ll Love This Recipe
I make this when I want a healthy, satisfying dinner that still feels indulgent. The marinade with citrus, garlic, and light spices ensures the chicken stays tender and flavorful. Topping it with avocado, cilantro, and lime elevates it with a fresh twist.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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4 boneless, skinless chicken breasts or thighs
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2 ripe avocados, sliced or mashed
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Juice of 1 lime
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2 cloves garlic, minced
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2 tablespoons olive oil
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1 teaspoon ground cumin
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½ teaspoon chili powder
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Salt and pepper, to taste
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Fresh cilantro leaves, for garnish
Directions
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In a bowl, whisk together lime juice, garlic, olive oil, cumin, chili powder, salt, and pepper.
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Add chicken and coat well. Marinate for at least 30 minutes (up to 4 hours in the fridge).
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Preheat grill to medium-high heat.
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Grill chicken about 6–7 minutes per side (depending on thickness), until internal temperature reaches 165°F.
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Remove chicken and let rest for 5 minutes.
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Top each piece with avocado slices or mashed avocado. Sprinkle with fresh cilantro and a squeeze of lime.
Servings and timing
Makes 4 servings (one piece per person).
Prep time: 10 minutes
Marinating time: 30 minutes to 4 hours
Grill time: 12–14 minutes
Resting time: 5 minutes
Variations
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I sometimes mix chopped tomatoes and onion into the avocado for a rustic salsa topping.
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For a creamier twist, I blend avocado with Greek yogurt and lime to spread over the chicken.
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I’ve substituted boneless thighs when I want a richer flavor and don’t mind slightly longer cook time.
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For extra heat, I add a pinch of red chili flakes to the marinade.
Storage/reheating
I store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, I gently warm each serving in a skillet with a drizzle of olive oil over medium heat for a couple of minutes per side to maintain juiciness.
FAQs
Can I bake this chicken instead of grilling?
Yes—I bake at 400°F for about 20–25 minutes until internal temperature reaches 165°F, then rest before serving.
Can I prep this ahead for a week’s lunches?
Absolutely. I grill all pieces ahead, store them in the fridge, and top with avocado or avocado salsa right before serving to keep it fresh.
What’s a good side dish?
I serve it with a simple salad, grilled vegetables, or rice and beans for a balanced, satisfying meal.
How ripe should the avocados be?
I use perfectly ripe avocados—soft but still firm—so they hold their shape and taste creamy.
Can I use lime juice from a bottle?
Yes—fresh is best, but bottled lime juice works too in a pinch.
Conclusion
Grilled California Avocado Chicken is one of my favorite go-to recipes. It’s easy, healthy, and full of vibrant flavors that make weeknight meals feel special. It never lasts long in my house—I hope it becomes a staple in yours too!
