My California grilled chicken recipe makes dinnertime extra fresh and healthy! I start by marinating boneless chicken breasts in a rich, tangy, and sweet honey lime balsamic, then quickly grill them and top them with avocado, mozzarella, and tomatoes. I love how easy this juicy chicken California recipe is, and it makes the perfect summer dinner idea!
California Chicken Breast Topped with Avocado and Mozzarella
There’s nothing I love more than the simplicity of grilled chicken, and adding some creamy avocado is an easy way to add fresh flavor and healthy fats. So when they’re in season, I immediately put this chicken breast recipe on the menu! My balsamic marinade is infused with honey and lime for a signature So-Cal flavor. And once it’s marinated, this California chicken cooks up on the grill in less than 15 minutes! The delicious combo of mozzarella, avocado, and tomatoes on top creates a vibrant, bright chicken dish that never gets old.
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How Long to Marinate
I’ve found that 20-30 minutes is enough marinating time to get some flavor into this chicken. But if I remember and plan ahead, I like to let the chicken breast marinate in the honey lime balsamic for at least a few hours, or even overnight in the fridge. This adds even more flavor and helps keep the chicken moist while cooking on the grill.
California Grilled Chicken Recipe
Equipment
- Grill or Indoor Grill Pan
Ingredients
- 4 boneless, skinless chicken breasts (*)
- 2 tablespoons lime juice (approx. 1 juiced lime)
- 2 avocados (**)
- 1-2 tomatoes (***)
- 4 slices fresh mozzarella
For the Marinade:
- ⅔ cup balsamic vinegar
- 2 tablespoons honey (****)
- 2 tablespoons lime juice (approx. 1 juiced lime)
- 2 tablespoons olive oil
- 2 cloves garlic (minced)
- 2 teaspoons Italian seasoning
- ½ teaspoon kosher salt (plus more to taste)
- ground black pepper (to taste)
Optional Garnishes:
- ¼ cup fresh basil
- balsamic glaze (for drizzling)
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, 2 tablespoons lime juice, 2 tablespoons olive oil, 2 cloves garlic, 2 teaspoons Italian seasoning, ½ teaspoon kosher salt, 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, 2 tablespoons lime juice
- Heat the grill to medium-high (375-450°F). 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. Keep it under 12 hours for best results.
- 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 to prevent sticking.
- Keep the grill closed to reduce drying out the chicken.
- 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.
Note: Water, salt, pepper, oil, and broth are not counted as ingredients on this site.
Watch one of our trusted recipe testers make this!
Kristina shows us how quickly and easily this California avocado chicken comes together with simple steps.
How to Make California-style Chicken on the Grill Step by Step
Prep: Gather the quick list of ingredients for this California chicken recipe. Juice the limes and mince the garlic.
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 while preparing the rest of the recipe. If the chicken isn’t fully submerged, flip it halfway through the marinating time.
Mash the Avocado: While the chicken marinates, peel and slice 2 whole avocados, place in a small bowl, then mash with 2 tablespoons of fresh lime juice and a pinch of salt. It’s like making guacamole!
Dice the Tomatoes: Next, dice up 2 whole tomatoes. Then toss them with a bit of salt and pepper to taste. Set both the avocado and the tomatoes in the refrigerator until ready to use. We’ll use them after grilling the chicken.
Grill the Chicken: Heat a grill or grill pan to medium-high heat (375-450°F), and oil the grates to prevent sticking. Remove chicken from the marinade and let excess drip off before placing on the grill (discard the marinade). Grill the marinated chicken breast for 6-8 minutes on each side, until cooked through. In the last minute of grilling, top each piece of chicken with a slice of fresh mozzarella and let it melt. Grab the tomatoes and avocado from the fridge.
Top and Serve: Remove the chicken breasts from the grill and top each with an even amount of the mashed avocado and tomatoes. I love to serve California grilled chicken garnished with ¼ cup of fresh basil and balsamic glaze, plus a spring salad on the side.
How to Store, Freeze, and Reheat
Let California chicken cool before storing it in an airtight container. For best results, store the grilled chicken separately from the avocado and tomato toppings.
- Fridge: Store in the refrigerator for up to 3 days.
- Freezer: Freeze for up to 3 months. Let thaw overnight in the refrigerator before reheating.
- Reheat: Reheat gently on the stovetop over medium heat until warmed through. Serve with fresh tomatoes and avocado.
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