California Grilled Chicken Recipe

overhead view of 3 california grilled chicken breasts on a white plate.

4.50 from 2 votes

This California-style grilled chicken breast is marinated in a rich, tangy, and sweet honey lime balsamic, then topped with fresh mozzarella, avocado, and tomatoes.

Prep Time15

Cook Time12

Marinating Time20

Total Time47

Course: Dinner

Cuisine: American, Italian

Servings: chicken breasts

Calories: 534kcal

Author: Becky Hardin

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

*This recipe works best with boneless, skinless chicken breasts. Pound them into about 1/2-inch thickness or cut thinly-sliced breasts for quick and even cooking!

**Grab a container of guacamole for convenience (or if avocados aren't in season).

***Use Roma tomatoes, halved cherry tomatoes, or sub in some Pico de Gallo.

****Sub agave nectar.

Becky's Top Tips:

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.

Make Your Own Balsamic Glaze: Bring 2 cups of balsamic vinegar to a boil over medium-high heat on the stove. Simmer until it has reduced by half and turned syrupy, about 20 minutes. This can be made ahead of time and stored.

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.

Nutrition