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Grilled California Avocado Chicken

Grilled California avocado chicken with dark, defined grill marks and melty Monterey jack. Juicy chicken breasts are topped with ripe avocado slices, crispy bacon, and pico de gallo for a backyard BBQ feel.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: American
Calories: 520
Ingredients Method Notes

Ingredients
  

Chicken breast
  • 4 boneless skinless chicken breasts
Avocado and toppings
  • 2 ripe avocados Sliced
  • 8 strips bacon Cooked crispy
  • 4 slices Monterey jack cheese
  • 1 cup pico de gallo
Seasoning
  • 2 tbsp olive oil
  • 1 tsp garlic powder
  • 1 tsp smoked paprika
  • 0.5 tsp salt To taste
  • 0.25 tsp black pepper To taste
Serving
  • 1 cilantro For garnish
  • 1 lime For serving

Method
 

Prep and season
  1. Pound the boneless skinless chicken breasts to an even thickness, aiming for uniform thickness so they cook at the same rate. Brush with olive oil until lightly coated.
  2. Season both sides with garlic powder, smoked paprika, salt, and black pepper. Make sure the spices cling as a visible rub.
Grill and melt the cheese
  1. Grill the chicken over medium-high heat for 6–7 minutes per side until cooked through. Look for dark, defined grill marks on the first flip.
  2. During the last 2 minutes, place a slice of Monterey jack on each chicken breast and close the grill lid to melt. Continue grilling just until the cheese looks glossy and fully melted.
Top and serve
  1. Remove the chicken from the grill once the cheese is melted and the grill marks are set. Let it rest briefly on the tray so toppings stay put.
  2. Top each chicken breast with sliced ripe avocados, two strips of crispy bacon, and a spoonful of pico de gallo. Arrange the toppings so the avocado is visible on top.
  3. Garnish with fresh cilantro and squeeze lime over the top. Serve immediately while the cheese is still warm.

Notes

Pro tip: use medium-high heat and avoid moving the chicken during the first side so the grill marks stay dark and defined. Store leftovers in an airtight container in the refrigerator up to 3 days; freeze cooked chicken only (without avocado and pico) up to 2 months for best texture. For a lighter option, swap the bacon for turkey bacon or omit it while keeping the avocado and pico.