When the avocados are fresh and in season, I grab a few and immediately put this chicken breast recipe on the menu. This marinated California chicken cooks up on the grill super fast, and the delicious combo of mozzarella, avocado, and tomatoes creates a vibrant, bright dish that makes a beautiful dinner.
What’s in this California Chicken recipe?
The highlight of this grilled California chicken is the robust marinade, along with all of the fresh avocado and tomatoes.
Marinade: A medley of balsamic vinegar, honey, lime juice, olive oil, garlic, Italian seasoning, salt and pepper. Chicken: Use boneless, skinless chicken breasts; or boneless thighs if you prefer. Avocado: Fresh, ripe avocados add a creamy texture to this chicken recipe. You can also grab a container of guacamole for convenience. Tomato: Use diced roma tomatoes, halved cherry tomatoes, or sub in some Pico de Gallo. Mozzarella: Fresh slices of mozzarella is best for this recipe. Basil: Use fresh basil as a garnish. Balsamic Glaze: The perfect finish to this California chicken.
How to Store and Reheat
Store leftover California grilled chicken in an airtight container in the refrigerator for up to 3 days. Reheat gently in a microwave, on the grill, or on the stovetop until warmed through.
How to Freeze
For best results, freeze California chicken without the mozzarella, in an airtight container for up to 3 months. Let thaw overnight in the refrigerator before reheating.
Notes and Tips
20-30 minutes is enough marinating time to get some flavor, but you can also let it marinate in the fridge for a few hours, or overnight. Set your grill to a medium-high heat. If the grill is too hot, the outside of the chicken will cook faster than the inside. I usually serve this California grilled chicken breast with fresh greens, a salad, or white rice.
How to Make California Grilled Chicken Step by Step
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, flipping once halfway through. Prep the Tomatoes and Avocado: While the chicken marinates, peel and mash 2 whole avocados in a small bowl with 2 tablespoons of lime juice and a pinch of salt. Next, dice 2 whole tomatoes, then toss them with a bit of salt and pepper. Set both in the refrigerator until ready to use. Grill the Chicken: Heat a grill or grill pan to medium-high heat, and oil the grates. Grill the marinated chicken breast for 6-8 minutes on each side, until cooked through. Discard the marinade. In the last minute of grilling, top each piece of chicken with a slice of fresh mozzarella. Serve: Remove the chicken from the grill and top with the mashed avocado and tomatoes. Serve California grilled chicken garnished with ¼ cup of fresh basil and balsamic glaze, if desired.
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