Grilled Avocado Chicken is a delicious and simple dish that brings together juicy, smoky chicken with the creamy, rich flavor of fresh avocado. The chicken gets a nice char on the grill while staying tender inside, and the avocado adds a cool, buttery contrast that makes every bite interesting and satisfying.
I love making this recipe when the weather is warm, and I’m craving something light but still filling. It’s one of those meals that feels fresh and healthy but also makes you feel like you’re treating yourself a little. Pro tip: mash some avocado with a squeeze of lime and a pinch of salt to make a quick topping that adds an extra burst of flavor to your grilled chicken.
When I serve Grilled Avocado Chicken, I usually pair it with a simple salad or some grilled veggies on the side. It’s perfect for a casual dinner with friends or a weekend barbecue. Plus, leftovers are great in wraps or on top of greens the next day, so it’s a winner for busy days too!
Key Ingredients & Substitutions
Chicken breasts: Using boneless, skinless chicken breasts keeps this dish lean and quick to cook. If you want juicier meat, try thighs instead—they’re a bit more forgiving on the grill.
Avocado: Fresh ripe avocado is a must for creamy texture. If you can’t find one ripe, soft but firm works best. Avoid overly mushy avocados as they won’t hold their shape on the chicken topping.
Spices: Ground cumin and smoked paprika give a warm, smoky flavor that pairs beautifully with the grill char. No smoked paprika? Use regular paprika with a tiny pinch of chili powder for mild smokiness.
Lime juice: This brightens the avocado topping and stops avocado browning. Fresh lime juice is best, but bottled works in a pinch. You can also use lemon juice for a different citrus twist.
How Do I Grill Chicken So It Stays Juicy but Gets Perfect Grill Marks?
Grilling chicken perfectly means balancing heat and time to get a nice sear without drying it out:
- Preheat your grill until it’s hot (medium-high makes good grill marks).
- Brush chicken with oil to prevent sticking and help the spices stick well.
- Cook chicken on one side without moving it for 6-7 minutes—this lets those lovely grill marks form.
- Flip once and cook the other side similarly until it reaches 165°F inside.
- Rest the chicken for a few minutes off the heat to let juices redistribute.
Using a meat thermometer is the best way to avoid overcooking. The result: juicy, flavorful chicken with a slightly crisp charred crust.
Equipment You’ll Need
- Grill – A good outdoor grill or grill pan will give you those perfect char marks and smoky flavor.
- Tongs – For flipping the chicken smoothly and safely.
- Basting brush – Helps evenly coat the chicken with oil before grilling.
- Meat thermometer – Ensures your chicken reaches the right internal temperature without overcooking.
- Mixing bowls – For preparing the avocado topping and spice rub.
Flavor Variations & Add-Ins
- Swap chicken for shrimp or fish fillets for a seafood twist that grills quickly.
- Mix in chopped jalapeños or chili flakes into the avocado topping for extra heat.
- Add crumbled feta or queso fresco on top for a salty, creamy boost.
- Include grilled corn or sliced mango on the side for a sweet and smoky contrast.
Grilled Avocado Chicken
Ingredients You’ll Need:
- 2 boneless, skinless chicken breasts
- 1 ripe avocado, diced
- 1 small tomato, diced
- 1/4 cup red onion, finely chopped
- 2 tablespoons fresh cilantro, chopped
- 1 tablespoon fresh lime juice
- 2 tablespoons olive oil, divided
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
How Much Time Will You Need?
This recipe takes about 10 minutes of prep time and around 15 minutes to cook. Letting the chicken rest for 5 minutes before serving helps keep it juicy.
Step-by-Step Instructions:
1. Prepare the Spice Rub:
In a small bowl, mix together the ground cumin, smoked paprika, garlic powder, salt, and black pepper. This blend will give the chicken a smoky, flavorful kick.
2. Season the Chicken:
Brush both sides of the chicken breasts with 1 tablespoon of olive oil. Then, evenly rub the spice mixture over the chicken. Make sure every piece is coated well for the best flavor.
3. Grill the Chicken:
Preheat your grill to medium-high heat. Place the chicken breasts on the grill and cook for about 6 to 7 minutes on each side. They should develop nice grill marks and reach an internal temperature of 165°F (75°C). Use tongs to flip gently.
4. Make the Avocado Topping:
While the chicken grills, combine the diced avocado, tomato, chopped red onion, cilantro, lime juice, and the remaining tablespoon of olive oil in a bowl. Toss gently so the avocado doesn’t get mashed but everything mixes well.
5. Rest and Serve:
Once cooked, remove the chicken from the grill and let it rest for a few minutes. Then, top each piece with the avocado mixture. Serve immediately with your favorite sides like grilled veggies or a fresh salad.
Can I Use Frozen Chicken for This Recipe?
Yes! Just be sure to fully thaw the chicken in the fridge overnight before grilling. Pat the chicken dry to remove excess moisture for better grill marks.
How Do I Store Leftover Grilled Avocado Chicken?
Store leftovers in an airtight container in the fridge for up to 3 days. Keep the avocado topping separate if possible to avoid browning, and add it fresh when reheating.
Can I Make This Recipe Without a Grill?
Absolutely! Use a grill pan or a cast-iron skillet on the stove. Cook over medium-high heat to get some nice searing, flipping after about 6-7 minutes until fully cooked.
What Can I Substitute for Smoked Paprika?
If you don’t have smoked paprika, use regular paprika with a small pinch of chili powder or cayenne for a smoky, slightly spicy flavor.
