This California grilled chicken is tasty, refreshing, and delicious! Serve with a side salad, over a bed of white rice, or roasted veggies for a more substantial meal.
2teaspoonsItalian seasoningstore-bought or homemade
½teaspoonkosher saltplus more to taste
freshly ground black pepperto taste
4boneless, skinless chicken breasts
2avocadosmashed
1-2tomatoesdiced
4slicesfresh mozzarella
¼cupfresh basilfor garnish
balsamic glazefor 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, 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 marinade 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.
Storage: Store California grilled chicken in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months.