Can I use chicken thighs instead of chicken breasts?

Yes, boneless skinless chicken thighs work great in this recipe and deliver a richer, juicier result. Increase the cook time slightly and always use an instant-read thermometer to confirm doneness at 165 degrees F internal temperature.

What if I do not have an outdoor grill?

An indoor grill pan on the stovetop works very well for this California grilled chicken recipe. Heat it over medium-high heat, oil it well, and follow the same cook time and temperature guidelines. A well-seasoned cast iron pan is another solid option.

Can I use bottled balsamic glaze instead of making my own?

Absolutely. Store-bought balsamic glaze is a great time saver and tastes excellent drizzled over the finished dish. Look for one with a short ingredient list for the cleanest flavor.

My avocado is not ripe - what can I do?

Use store-bought guacamole as a swap. It works perfectly as a topping and is a convenient alternative when fresh avocados are not at their best.

How long can I marinate the chicken?

Marinate for a minimum of 20 minutes and a maximum of 12 hours. Beyond 12 hours, the lime juice begins to break down the chicken fibers and the texture becomes mushy rather than juicy.

California Grilled Chicken - Juicy Honey Lime Balsamic with Avocado and Fresh Mozzarella

Name: California Grilled Chicken
Prep time: 10 min
Cook time: 17 min
Total time: 47 min
Cuisine: American
Ingredients: 4 boneless, skinless chicken breasts, pounded to 1/2-inch thickness; 2/3 cup balsamic vinegar; 2 tablespoons honey (or agave nectar); 2 tablespoons fresh lime juice (from about 1 lime), for marinade; 2 tablespoons olive oil; 2 cloves garlic, minced; 2 teaspoons Italian seasoning; 1/2 teaspoon kosher salt, plus more to taste; Ground black pepper, to taste; 2 ripe avocados; 2 tablespoons fresh lime juice (from about 1 lime), for avocado mash; 1 to 2 tomatoes (Roma, halved cherry tomatoes, or Pico de Gallo); 4 slices fresh mozzarella; 1/4 cup fresh basil (optional garnish); Balsamic glaze for drizzling (optional garnish)

California Grilled Chicken

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Juicy boneless chicken breasts marinated in a rich, tangy, and lightly sweet honey lime balsamic marinade – grilled to perfection and topped with melted fresh mozzarella, creamy mashed avocado, and fresh tomatoes. A vibrant, California-style summer dinner ready in just 47 minutes including marinating time.

Author: James Carter Jr
Prep Time: 10 minutes
Cook Time: 17 minutes
Total Time: 47 minutes
Yield: 4 servings 1x
Category: Dinner
Method: Grill
Cuisine: American
Diet: Gluten Free

Ingredients

Scale

4 boneless, skinless chicken breasts, pounded to 1/2-inch thickness
2/3 cup balsamic vinegar
2 tablespoons honey (or agave nectar)
2 tablespoons fresh lime juice (from about 1 lime), for marinade
2 tablespoons olive oil
2 cloves garlic, minced
2 teaspoons Italian seasoning
1/2 teaspoon kosher salt, plus more to taste
Ground black pepper, to taste
2 ripe avocados
2 tablespoons fresh lime juice (from about 1 lime), for avocado mash
1 to 2 tomatoes (Roma, halved cherry tomatoes, or Pico de Gallo)
4 slices fresh mozzarella
1/4 cup fresh basil (optional garnish)
Balsamic glaze for drizzling (optional garnish)

Cook Mode Prevent your screen from going dark

Instructions

In a small bowl, whisk together the balsamic vinegar, honey, 2 tablespoons lime juice, olive oil, minced garlic, Italian seasoning, salt, and pepper until well combined.
Add chicken breasts and roll to coat evenly in the marinade. Marinate for 20 to 30 minutes, flipping once halfway through. Do not marinate longer than 12 hours as the lime juice will begin to break down the chicken texture.
While the chicken marinates, mash the avocados in a small bowl with the remaining 2 tablespoons lime juice and a pinch of salt. In a separate bowl, toss diced tomatoes with a bit of salt and pepper. Refrigerate both until ready to serve.
Heat the grill to medium-high (375 to 450 degrees F). Clean the grates and oil them well to prevent sticking.
Remove chicken from the marinade and discard the used marinade. Grill chicken for 6 to 8 minutes per side with the lid closed, until fully cooked through to 165 degrees F internal temperature. Cook time varies based on breast thickness.
In the last minute of grilling, place one slice of fresh mozzarella on top of each chicken breast and close the lid to melt.
Remove chicken from the grill and let rest for at least 5 minutes to allow the juices to redistribute.
Top each breast with the mashed avocado and seasoned tomatoes. Garnish with fresh basil and a drizzle of balsamic glaze. Serve immediately.

Notes

Pound chicken breasts to 1/2-inch thickness or use thin-sliced breasts for faster, more even cooking.
Never reuse or cook with the used marinade as it has been in contact with raw chicken.
To make homemade balsamic glaze: bring 2 cups of balsamic vinegar to a boil over medium-high heat. Simmer until reduced by half and syrupy, about 20 minutes. Cool before using.
If freezing, do not add mozzarella, avocado, or tomatoes until after the chicken is thawed and reheated. Add fresh toppings at serving time only.
Store-bought guacamole works great as a topping when fresh avocados are unavailable or out of season.

Nutrition

Serving Size: 1 chicken breast
Calories: 534 kcal
Sugar: 19 g
Sodium: 619 mg
Fat: 31 g
Saturated Fat: 8 g
Unsaturated Fat: 21 g
Trans Fat: 0.01 g
Carbohydrates: 32 g
Fiber: 8 g
Protein: 33 g
Cholesterol: 95 mg

Find it online: https://www.benefitiany.com/california-grilled-chicken/