Go Back

Grilled California Avocado Chicken

Grilled California Avocado Chicken is an easy backyard BBQ chicken dinner with dark, defined grill marks and tender, even-thickness chicken breast. Each juicy slice is topped with ripe avocado, melted Monterey jack, crispy bacon, and pico de gallo for a fresh finish.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: American
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

Chicken and seasoning
  • 4 boneless skinless chicken breasts
  • 2 ripe avocados, sliced
  • 2 tbsp olive oil
  • 1 tsp garlic powder
  • 1 tsp smoked paprika
  • 1 salt and black pepper to taste
Toppings
  • 8 bacon, cooked crispy
  • 4 Monterey jack cheese slices
  • 1 cup pico de gallo
  • 0.5 cilantro
  • 0.25 lime

Equipment

  • 1 cast iron skillet
  • 1 sheet pan

Method
 

Prep the chicken
  1. Pound the chicken breasts to an even thickness, then brush all sides with olive oil.
  2. Season the chicken with garlic powder, smoked paprika, salt, and black pepper until evenly coated.
Grill and melt the cheese
  1. Grill over medium-high heat for 6–7 minutes per side until cooked through and grill marks are visible.
  2. During the last 2 minutes, place a slice of Monterey jack on each chicken breast and close the grill lid to melt.
Top and serve
  1. Remove the chicken from the grill and top each breast with sliced avocado, two strips of bacon, and a spoonful of pico de gallo.
  2. Garnish with fresh cilantro and a squeeze of lime, then serve immediately.

Notes

For best melt and toppings, slice the avocados right before serving so they stay bright. Refrigerate leftovers in an airtight container up to 3 days; for a freezer option, freeze cooked chicken only (up to 2 months) and add fresh avocado/bacon/pico after reheating. For a lighter option, use turkey bacon or reduce to half the bacon while keeping the cheese and avocado portions.