Grilled Avocado Chicken is a fresh and tasty dish that combines juicy grilled chicken breasts with creamy, smoky avocado. This dish brings together the best of both worlds – tender, flavorful meat and smooth, buttery avocado that melts in your mouth. It’s simple but packed with flavor, making it a perfect choice for a casual dinner or a weekend barbecue.
I love how easy this recipe is to put together. The chicken gets a nice char from the grill, and the avocado adds such a cool, creamy contrast that makes every bite interesting. I usually marinate the chicken just a little with some lime juice and spices to bring out the best flavors, and the avocado feels like a special treat that’s healthy, too.
My favorite way to serve Grilled Avocado Chicken is with a side of fresh salad or some roasted veggies. Sometimes I layer the chicken and avocado slices on a warm tortilla for a quick wrap that’s perfect for lunch or a light dinner. This dish always feels like a little celebration of summer and sunshine, making it one I come back to again and again.
Key Ingredients & Substitutions
Chicken Breasts: Boneless and skinless are best for quick grilling and even cooking. If you prefer, thighs give a juicier result, just adjust grilling time slightly.
Avocado: Use ripe but firm avocados so they hold shape when diced. If unavailable, you can use diced cucumber for a fresh crunch, though it’s less creamy.
Chili Powder & Paprika: These add smoky warmth. Smoked paprika gives a deeper flavor, but sweet paprika works fine too. For heat lovers, add a pinch of cayenne.
Cilantro: Fresh cilantro brightens the topping. If you’re not a fan, try fresh parsley or basil for a different but tasty twist.
Cotija Cheese: This is optional and adds a salty, crumbly texture. Feta or queso fresco make great substitutes, or leave it out for dairy-free.
How Do I Get Perfect Grill Marks and Juicy Chicken?
Grilling chicken can feel tricky, but with a few simple steps, it’s easy to get tasty, juicy results with beautiful grill marks.
- Preheat the grill fully to medium-high before adding the chicken. This helps sear the meat for those classic marks.
- Pat the chicken dry before applying the spice rub – moisture can cause sticking and less charring.
- Place chicken on the grill without moving it for 6-7 minutes per side. Moving too soon can tear the meat and ruin the marks.
- Use a meat thermometer to check doneness—165°F ensures it’s safe and juicy.
- Let the chicken rest a few minutes off the heat to keep it tender and juicy before slicing or topping.
Equipment You’ll Need
- Grill – I recommend a medium-high heat grill to give the chicken nice char and smoky flavor.
- Meat thermometer – helps you check when the chicken reaches 165°F for juicy, safe meat.
- Small mixing bowl – for preparing the spice rub and avocado topping.
- Cutting board and knife – for dicing avocado, cherry tomatoes, and red onion.
- Cooking tongs – to easily flip and handle the chicken on the grill.
Flavor Variations & Add-Ins
- Swap chicken for shrimp or fish fillets for different seafood options that cook quickly on the grill.
- Add sliced jalapeños or a dash of hot sauce to the avocado topping for extra heat if you like spicy flavors.
- Mix in chopped mango or pineapple with the avocado for a sweet tropical twist.
- Use crumbled feta or queso fresco instead of cotija for a different salty cheese flavor.
How to Make Grilled Avocado Chicken
Ingredients You’ll Need:
- 2 boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1 teaspoon paprika
- ½ teaspoon ground cumin
- ½ teaspoon garlic powder
- Salt and black pepper, to taste
- 1 ripe avocado, diced
- 1 cup cherry tomatoes, halved
- ¼ cup finely diced red onion
- 2 tablespoons fresh cilantro, chopped
- 1 tablespoon lime juice
- 1 tablespoon crumbled cotija cheese (optional)
How Much Time Will You Need?
This dish takes about 10 minutes to prep and about 15 minutes to grill and assemble, so you’ll be ready to eat in around 25 minutes. It’s a quick and fresh meal perfect for busy days or easy weekend dinners.
Step-by-Step Instructions:
1. Prepare the Chicken:
Preheat your grill to medium-high heat to get it nice and hot. In a small bowl, mix the olive oil with chili powder, paprika, cumin, garlic powder, salt, and black pepper to make the seasoning rub. Rub this mixture all over the chicken breasts to coat each piece evenly.
2. Grill the Chicken:
Place the chicken on the grill and cook for about 6-7 minutes on each side. You want to see nice grill marks and ensure the chicken’s internal temperature reaches 165°F (75°C). When done, take the chicken off the grill and let it rest for a few minutes to keep it juicy.
3. Make the Avocado Topping and Serve:
While the chicken rests, combine the diced avocado, cherry tomatoes, red onion, cilantro, lime juice, and a pinch of salt in a bowl. Toss gently so the avocado doesn’t mash up too much. Spoon this fresh topping over the grilled chicken breasts. If you like, sprinkle crumbled cotija cheese on top and add a little more chopped cilantro for a pop of color. Serve right away and enjoy the fresh and smoky flavors!
Can I Use Frozen Chicken for This Recipe?
Yes, you can! Just be sure to thaw the chicken completely in the fridge overnight before grilling to ensure even cooking and the best texture.
What Can I Substitute for Cotija Cheese?
If you don’t have cotija, feta or queso fresco work great as alternatives. You can also skip the cheese altogether for a dairy-free option.
How Should I Store Leftovers?
Keep any leftover grilled chicken and avocado topping in separate airtight containers in the fridge for up to 3 days. Reheat the chicken gently on the stove or in the microwave, and add fresh avocado topping when serving.
Can I Make This Recipe Without a Grill?
Absolutely! You can cook the chicken in a grill pan or skillet on the stove over medium-high heat. Just cook for the same amount of time until the chicken reaches 165°F (75°C) for safe eating.
