Grilled Avocado Chicken is a tasty and fresh meal that brings together juicy chicken breasts with creamy, smoky grilled avocado. The chicken gets a nice char on the outside while staying tender inside, and the avocado adds a smooth, buttery touch that makes each bite special.
I love making this dish when I want something simple but a little different from the usual grilled chicken. The best part is how the avocado softens and takes on a subtle smoky flavor on the grill, which pairs perfectly with the seasoned chicken. I often squeeze a little fresh lime juice over the top to brighten everything up.
This dish is great served with a light side like a crisp salad or some warm tortilla chips for scooping. It’s a nice way to enjoy a summer meal that feels both satisfying and refreshing. Whenever I make Grilled Avocado Chicken, it always gets compliments and makes me want to grill more avocados!
Key Ingredients & Substitutions
Chicken breasts: This recipe works best with boneless, skinless chicken breasts for quick grilling. If you prefer, chicken thighs are a great substitute—they stay juicy and add more flavor.
Avocado: Use ripe but firm avocados so they don’t get mushy when grilled. Hass avocados are my favorite because of their buttery texture, but Fuerte or Bacon types also work.
Spices: Ground cumin, smoked paprika, and chili powder give the chicken a warm, smoky flavor. If you don’t have smoked paprika, regular paprika with a pinch of cayenne can work well.
Greek yogurt: I like Greek yogurt for the creamy cilantro sauce because it’s tangy and thick. Sour cream or a dairy-free yogurt are suitable swaps if you need.
How Do You Grill Chicken and Avocado Perfectly Without Overcooking?
Grilling chicken without drying it out and getting the avocado just right can be tricky. Here’s what I do:
- Marinate chicken for at least 20 minutes—this adds flavor and helps keep it moist.
- Preheat your grill well and oil the grates to stop sticking.
- Cook the chicken on medium-high heat, about 5-7 minutes per side until it reaches 165°F (74°C). Use a meat thermometer to avoid overcooking.
- Cut avocado in half, remove the pit, and brush lightly with oil to avoid burning.
- Place avocado flesh-side down on the grill for 2-3 minutes until grill marks form but it doesn’t get too soft.
- Remove both chicken and avocado from the grill and let the chicken rest a few minutes before topping with the fresh avocado salsa.
This way, the chicken stays juicy, and the avocado gets a nice smoky flavor with a firm texture that complements the dish.
Equipment You’ll Need
- Grill or grill pan – I love using a grill for those nice char marks and smoky flavor.
- Meat thermometer – helps prevent overcooked chicken and ensures it stays juicy.
- Mixing bowls – for preparing the marinade, salsa, and sauce.
- Tongs or spatula – makes flipping the chicken and handling avocados easy.
- Brush or basting brush – for lightly oiling the chicken and avocados before grilling.
Flavor Variations & Add-Ins
- Swap chicken for shrimp or steak – both grill quickly and add different textures and flavors.
- Mix in diced mango or pineapple in the salsa – adds sweetness and a tropical touch.
- Add a dash of cumin or hot sauce to the cilantro sauce – for extra spice and depth.
- Use crumbled feta or cotija cheese on top – gives a salty, creamy contrast.
Grilled Avocado Chicken
Ingredients You’ll Need:
- 2 boneless, skinless chicken breasts
- 1 ripe avocado, diced
- 1 medium tomato, finely diced
- 1/4 cup fresh cilantro, chopped
- 1 clove garlic, minced
- 1 tablespoon olive oil, plus extra for brushing
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon chili powder
- Salt and pepper to taste
- 1 lime (juice and zest)
For the creamy cilantro sauce:
- 1/2 cup Greek yogurt or sour cream
- 1/4 cup fresh cilantro, chopped
- 1 tablespoon lime juice
- Salt and pepper to taste
Time You’ll Need:
This recipe takes about 10 minutes for prep, including chopping and mixing. Marinate the chicken for at least 20 minutes (or up to 1 hour if you like). Grilling the chicken takes around 12-15 minutes, plus a few minutes to rest. Overall, plan for about 40-50 minutes from start to finish.
Step-by-Step Instructions:
1. Make the Marinade and Marinate Chicken:
In a small bowl, mix the olive oil, ground cumin, smoked paprika, chili powder, salt, pepper, and half of the minced garlic. Rub this marinade all over the chicken breasts and set aside for at least 20 minutes to let the flavors soak in.
2. Grill the Chicken:
Heat your grill to medium-high and oil the grates to prevent sticking. Grill the chicken breasts for 5 to 7 minutes on each side, or until they reach an internal temperature of 165°F (74°C) and have nice grill marks. Remove from grill and allow the chicken to rest for a few minutes.
3. Prepare the Avocado Salsa and Cilantro Sauce:
While the chicken is cooking, combine diced avocado, tomato, chopped cilantro, remaining minced garlic, lime juice, and zest in a bowl. Toss gently and season with salt and pepper. In another small bowl, mix the Greek yogurt, chopped cilantro, lime juice, salt, and pepper until smooth.
4. Serve and Enjoy:
Place each grilled chicken breast on a plate, spoon the avocado salsa generously over the top, and add a side of the creamy cilantro sauce. Garnish with extra cilantro if you like, and enjoy your fresh, flavorful meal!
Can I Use Frozen Chicken for This Recipe?
Yes! Just make sure to fully thaw the chicken in the refrigerator overnight before marinating and grilling. Pat it dry to remove excess moisture for better grilling results.
Can I Prepare the Avocado Salsa Ahead of Time?
You can prepare the salsa up to an hour before serving, but keep it covered tightly and refrigerated to prevent browning. Add a little extra lime juice to help keep the avocado fresh.
How Should I Store Leftovers?
Store any leftover grilled chicken and avocado salsa separately in airtight containers in the fridge for up to 2 days. Reheat the chicken gently, but serve the avocado salsa cold for best texture and flavor.
What Can I Serve with Grilled Avocado Chicken?
This dish pairs wonderfully with a simple green salad, rice, quinoa, or warm tortillas. For a low-carb option, try grilled vegetables or a fresh cucumber salad on the side.