Go Back
Grilled {{ $('Fetch Recipe Data').first().json["Main Keyword"] }} topped with melted mozzarella, fresh avocado, and balsamic.

California Grilled Chicken with Fresh Avocado Salsa

Experience the vibrant flavors of California with this zesty grilled chicken, marinated to perfection and topped with a creamy, fresh avocado salsa. A light and flavorful meal perfect for any occasion.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American, Californian
Calories: 410
Ingredients Equipment Method Notes

Ingredients
  

For the Chicken Marinade
  • 2 tbsp Olive Oil
  • 2 tbsp Lime Juice freshly squeezed
  • 1 tbsp Orange Juice freshly squeezed
  • 2 cloves Garlic minced
  • 1 tsp Cumin ground
  • 1/2 tsp Smoked Paprika
  • 1/2 tsp Dried Oregano
  • 1/2 tsp Salt or to taste
  • 1/4 tsp Black Pepper freshly ground
  • 4 Chicken Breasts boneless, skinless (about 1.5 lbs total), pounded to even thickness
For the Avocado Salsa
  • 2 Avocados ripe, diced
  • 1 cup Cherry Tomatoes halved or quartered
  • 1/4 cup Red Onion finely diced
  • 1 Jalapeño seeded and minced (optional, for heat)
  • 1/4 cup Cilantro fresh, chopped
  • 1 tbsp Lime Juice freshly squeezed
  • 1/4 tsp Salt or to taste
  • Pinch Black Pepper
For Serving (Optional)
  • 4 Lime Wedges
  • Cooked Rice or Quinoa

Equipment

  • Large Ziploc bag or shallow dish
  • Mixing bowls
  • Whisk
  • Cutting Board
  • Sharp Knife
  • Grill (Outdoor or Indoor Grill Pan)
  • Tongs

Method
 

Marinate the Chicken
  1. In a medium bowl, whisk together olive oil, lime juice, orange juice, minced garlic, cumin, smoked paprika, dried oregano, salt, and black pepper for the marinade.
  2. Place chicken breasts in a large Ziploc bag or a shallow dish. Pour the marinade over the chicken, ensuring all pieces are well coated. Seal the bag (or cover the dish) and refrigerate for at least 30 minutes, or up to 4 hours. (Do not marinate for more than 4 hours due to the acidity of the citrus).
Prepare the Avocado Salsa
  1. In a separate medium bowl, gently combine the diced avocados, halved cherry tomatoes, finely diced red onion, minced jalapeño (if using), and chopped cilantro.
  2. Drizzle with fresh lime juice, season with salt and pepper, and gently toss to combine. Taste and adjust seasonings as needed. Set aside at room temperature.
Grill the Chicken
  1. Preheat your grill to medium-high heat (about 400-450°F / 200-230°C). Lightly oil the grill grates to prevent sticking.
  2. Remove chicken from the marinade, letting any excess drip off. Discard the remaining marinade.
  3. Place the chicken breasts on the hot grill. Cook for 5-7 minutes per side, or until the internal temperature reaches 165°F (74°C) and the chicken is cooked through with nice grill marks. Cooking time may vary based on chicken thickness.
  4. Once cooked, remove the chicken from the grill and let it rest on a cutting board for 5 minutes before slicing. This helps the juices redistribute, keeping the chicken moist.
Assemble and Serve
  1. Slice the grilled chicken breasts against the grain into thick strips or serve whole. Top each piece of chicken generously with the fresh avocado salsa.
  2. Garnish with extra cilantro sprigs and serve immediately with lime wedges on the side. This dish pairs wonderfully with a side of rice or quinoa.

Notes

For best results, ensure your chicken breasts are of similar thickness by pounding them slightly. This promotes even cooking. If you don't have a grill, you can cook the chicken in a hot grill pan on the stovetop or bake it in the oven at 400°F (200°C) for 20-25 minutes. The avocado salsa is best served fresh; avocados tend to brown over time, even with lime juice.