Ingredients

4 boneless skinless chicken breasts (or thighs)

3 tablespoons olive oil

2 tablespoons fresh lime juice

2 cloves garlic, minced

1 teaspoon paprika

1 teaspoon ground cumin

½ teaspoon salt

½ teaspoon black pepper

2 California avocados, sliced

1 cup cherry tomatoes, halved

1 cup shredded mozzarella or Monterey Jack cheese

Optional: chopped cilantro, balsamic glaze, diced red onion

Instructions

Step 1: In a bowl or zip-top bag, whisk together olive oil, lime juice, garlic, paprika, cumin, salt, and pepper to create the marinade. Add the chicken and coat evenly. Cover and refrigerate for at least 30 minutes, or up to 4 hours.

Step 2: Preheat your grill or grill pan to medium-high heat. Lightly oil the grates to prevent sticking.

Step 3: Remove the chicken from the marinade, shaking off excess. Grill the chicken for 6–7 minutes per side, or until the internal temperature reaches 165°F. Avoid flipping frequently to allow a good sear.

Step 4: Once cooked, top each chicken breast with sliced avocado, halved cherry tomatoes, and shredded cheese. Close the grill lid for 1–2 minutes to let the cheese melt slightly.

Step 5: Transfer to plates and garnish with optional chopped cilantro or a drizzle of balsamic glaze. Serve immediately with your favorite sides.

Tips & Variations

For extra smoky flavor, add a pinch of smoked paprika to the marinade.

Substitute lime juice with lemon juice if preferred.

Use Monterey Jack cheese for a creamy texture or mozzarella for a milder taste.

Add diced red onion or a sprinkle of chopped cilantro for added freshness.

If you don’t have a grill, you can cook the chicken in a grill pan or oven broil it.

Storage

Store leftover grilled chicken with toppings in an airtight container in the refrigerator for up to 2 days. For best texture, keep avocado slices separate and add fresh when serving. Reheat gently in a skillet or microwave until warm, but avoid overheating to prevent drying out the chicken and avocado.

FAQs

Can I use chicken thighs instead of breasts?

Yes, boneless skinless chicken thighs work well with this recipe and tend to stay juicier on the grill. Adjust cooking time slightly if needed to reach 165°F internal temperature.

How do I know when the chicken is fully cooked?

The safest way is to use a meat thermometer; the internal temperature should reach 165°F. The chicken should also be firm to the touch and juices should run clear when pierced.