4.5 from 6 votes
California Grilled Chicken Recipe
Marinated in balsamic then topped with avocado, mozzarella, and tomatoes, this California grilled chicken is tasty, refreshing, and delicious!Expanded step-by-step photos can be seen below the recipe card.
Prep Time
15 mins
Cook Time
15 mins
Marinating Time
20 mins
Total Time
47 mins
Servings: 4 chicken
Calories: 534 kcal
Course:
Dinner
Cuisine:
Italian , American
Ingredients
- ⅔ cup balsamic vinegar
- 2 tablespoons honey
- ¼ cup lime juice divided (from about 2 limes)
- 2 tablespoons olive oil
- 2 cloves garlic minced
- 2 teaspoons Italian seasoning store-bought or homemade
- ½ teaspoon kosher salt plus more to taste
- freshly ground black pepper to taste
- 4 boneless, skinless chicken breasts
- 2 avocados mashed
- 1-2 tomatoes diced
- 4 lices fresh mozzarella
- ¼ cup fresh basil for garnish
- balsamic glaze for drizzling
Instructions
- In a small bowl, whisk together balsamic vinegar, honey, 2 tablespoons lime juice, olive oil, garlic, Italian seasoning, salt, and pepper.
- Add the chicken and roll to coat, then marinate for 20-30 minutes, flipping once halfway through.
- While the chicken marinates, mash the avocado in a small bowl with the remaining lime juice and a pinch of salt. In a separate bowl, toss the diced tomatoes with a bit of salt and pepper. Set both aside in the fridge.
- Heat the grill to medium-high. Oil the grates and grill the chicken 6-8 minutes on each side, until cooked through. Discard the marinade.
- In the last minute of grilling, top the chicken with the mozzarella. Remove from the heat and top with the mashed avocado and tomatoes.
- Serve garnished with basil and balsamic glaze.
Cup of Yum
Notes
- Storage: Store California grilled chicken in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months.
- Make sure you don’t marinate your chicken for too long. After 48 hours, the acidity of the lime juice in the marinade will break down the chicken.
- The cooking time will vary depending on the thickness of your breasts. The best way to check that the chicken is done is to use an instant-read thermometer which should register at 165°F.
- Clean the grill and oil it before adding the chicken. This will prevent sticking.
- Cook the chicken on medium-high heat. If the grill is too hot, the outside of the chicken will burn and the middle won’t be cooked through.
- Heat one side of the grill to high and the other to medium-high. Sear the chicken on the high heat side of the grill first to form char marks, then flip it onto the lower heat to finish cooking.
- Keep the grill closed to reduce drying out.
- Let the chicken rest for at least 10 minutes after grilling to lock in the juices.
- If freezing, do not add the mozzarella until after the chicken has been thawed and reheated.
Nutrition Information
Serving
1chicken breast
Calories
534kcal
(27%)
Carbohydrates
32g
(11%)
Protein
33g
(66%)
Fat
31g
(48%)
Saturated Fat
8g
(40%)
Polyunsaturated Fat
3g
Monounsaturated Fat
18g
Trans Fat
0.01g
Cholesterol
95mg
(32%)
Sodium
619mg
(26%)
Potassium
1097mg
(31%)
Fiber
8g
(32%)
Sugar
19g
(38%)
Vitamin A
734IU
(15%)
Vitamin C
21mg
(23%)
Calcium
201mg
(20%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4chicken
Amount Per Serving
Calories 534
% Daily Value*
| Serving | 1chicken breast | |
| Calories | 534kcal | 27% |
| Carbohydrates | 32g | 11% |
| Protein | 33g | 66% |
| Fat | 31g | 48% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 18g | 90% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 95mg | 32% |
| Sodium | 619mg | 26% |
| Potassium | 1097mg | 23% |
| Fiber | 8g | 32% |
| Sugar | 19g | 38% |
| Vitamin A | 734IU | 15% |
| Vitamin C | 21mg | 23% |
| Calcium | 201mg | 20% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.