Make dinner fresh and healthy with this delicious California grilled chicken recipe! Chicken breasts are marinated in a rich, tangy, and sweet balsamic mix, then quickly grilled and topped with avocado, mozzarella, and tomatoes. I love how easy this juicy chicken recipe is, and it makes the perfect summer dinner!
When the avocados are fresh and in season, I grab a few and immediately put this chicken breast recipe on the menu. This marinated California chicken cooks up on the grill super fast, and the delicious combo of mozzarella, avocado, and tomatoes creates a vibrant, bright dish that makes a beautiful dinner.
What’s in this California Chicken recipe?
The highlight of this grilled California chicken is the robust marinade, along with all of the fresh avocado and tomatoes.
- Marinade: A medley of balsamic vinegar, honey, lime juice, olive oil, garlic, Italian seasoning, salt and pepper.
- Chicken: Use boneless, skinless chicken breasts; or boneless thighs if you prefer.
- Avocado: Fresh, ripe avocados add a creamy texture to this chicken recipe. You can also grab a container of guacamole for convenience.
- Tomato: Use diced roma tomatoes, halved cherry tomatoes, or sub in some Pico de Gallo.
- Mozzarella: Fresh slices of mozzarella is best for this recipe.
- Basil: Use fresh basil as a garnish.
- Balsamic Glaze: The perfect finish to this California chicken.
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How to Store and Reheat
Store leftover California grilled chicken in an airtight container in the refrigerator for up to 3 days. Reheat gently in a microwave, on the grill, or on the stovetop until warmed through.
How to Freeze
For best results, freeze California chicken without the mozzarella, in an airtight container for up to 3 months. Let thaw overnight in the refrigerator before reheating.
Notes and Tips
- 20-30 minutes is enough marinating time to get some flavor, but you can also let it marinate in the fridge for a few hours, or overnight.
- Set your grill to a medium-high heat. If the grill is too hot, the outside of the chicken will cook faster than the inside.
- I usually serve this California grilled chicken breast with fresh greens, a salad, or white rice.
California Grilled Chicken Recipe
Ingredients
- ⅔ cup balsamic vinegar
- 2 tablespoons honey
- ¼ cup lime juice divided (from about 2 limes)
- 2 tablespoons olive oil
- 2 cloves garlic minced
- 2 teaspoons Italian seasoning store-bought or homemade
- ½ teaspoon kosher salt plus more to taste
- freshly ground black pepper to taste
- 4 boneless, skinless chicken breasts
- 2 avocados mashed
- 1-2 tomatoes diced
- 4 slices fresh mozzarella
- ¼ cup fresh basil for garnish
- balsamic glaze for drizzling
Equipment
- Grill or Indoor Grill Pan
Instructions
- In a small bowl, whisk together balsamic vinegar, honey, 2 tablespoons lime juice, olive oil, garlic, Italian seasoning, salt, and pepper.⅔ cup balsamic vinegar, 2 tablespoons honey, ¼ cup lime juice, 2 tablespoons olive oil, 2 cloves garlic, 2 teaspoons Italian seasoning, ½ teaspoon kosher salt, freshly ground black pepper
- Add the chicken and roll to coat, then marinate for 20-30 minutes, flipping once halfway through.4 boneless, skinless chicken breasts
- While the chicken marinates, mash the avocado in a small bowl with the remaining lime juice and a pinch of salt. In a separate bowl, toss the diced tomatoes with a bit of salt and pepper. Set both aside in the fridge.2 avocados, 1-2 tomatoes
- Heat the grill to medium-high. Oil the grates and grill the chicken 6-8 minutes on each side, until cooked through. Discard the marinade.
- In the last minute of grilling, top the chicken with the mozzarella. Remove from the heat and top with the mashed avocado and tomatoes.4 slices fresh mozzarella
- Serve garnished with basil and balsamic glaze.¼ cup fresh basil, balsamic glaze
Notes
- Make sure you don’t marinate your chicken for too long. After 48 hours, the acidity of the lime juice in the marinade will break down the chicken.
- The cooking time will vary depending on the thickness of your breasts. The best way to check that the chicken is done is to use an instant-read thermometer which should register at 165°F.
- Clean the grill and oil it before adding the chicken. This will prevent sticking.
- Cook the chicken on medium-high heat. If the grill is too hot, the outside of the chicken will burn and the middle won’t be cooked through.
- Heat one side of the grill to high and the other to medium-high. Sear the chicken on the high heat side of the grill first to form char marks, then flip it onto the lower heat to finish cooking.
- Keep the grill closed to reduce drying out.
- Let the chicken rest for at least 10 minutes after grilling to lock in the juices.
- If freezing, do not add the mozzarella until after the chicken has been thawed and reheated.
How to Make California Grilled Chicken Step by Step
Make the Marinade: In a small bowl, whisk together ⅔ cup of balsamic vinegar, 2 tablespoons of honey, 2 tablespoons of lime juice, 2 tablespoons of olive oil, 2 cloves of minced garlic, 2 teaspoons of Italian seasoning, ½ teaspoon of kosher salt, and freshly ground black pepper to taste.
Marinate the Chicken: Add 4 boneless, skinless chicken breasts to the bowl of balsamic marinade and roll to coat. Then let the chicken breasts marinate for 20-30 minutes, flipping once halfway through.
Prep the Tomatoes and Avocado: While the chicken marinates, peel and mash 2 whole avocados in a small bowl with 2 tablespoons of lime juice and a pinch of salt. Next, dice 2 whole tomatoes, then toss them with a bit of salt and pepper. Set both in the refrigerator until ready to use.
Grill the Chicken: Heat a grill or grill pan to medium-high heat, and oil the grates. Grill the marinated chicken breast for 6-8 minutes on each side, until cooked through. Discard the marinade. In the last minute of grilling, top each piece of chicken with a slice of fresh mozzarella.
Serve: Remove the chicken from the grill and top with the mashed avocado and tomatoes. Serve California grilled chicken garnished with ¼ cup of fresh basil and balsamic glaze, if desired.
Marinate this chicken for at least 20 minutes or up to overnight for the juiciest grilled chicken.
While it’s not required, piercing chicken pieces a few times with a fork, knife, or skewer can help the marinade to sink in further.
To get the best sear, pat the excess marinade off of the chicken. Too much moisture will cause the chicken to steam.
Marinating the chicken for at least 20 minutes before grilling it will help to infuse it with moisture and flavor, which will keep it from drying out on the grill. Make sure to start the chicken over direct heat to get those grill marks, then transfer it to an area of indirect heat to finish cooking through.
If you don’t have an outdoor grill, you can cook this chicken in a grill pan on the stovetop. You can also bake the chicken in a preheated oven at 400°F for around 20-25 minutes. Add the cheese in the last few minutes.
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