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Grilled California Avocado Chicken

Grilled California avocado chicken with dark, defined grill marks and melty Monterey jack layered over juicy chicken. Topped with ripe avocado slices, crispy bacon, and a bright spoonful of pico de gallo for a backyard BBQ-style finish.
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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: 650
Ingredients Equipment Method Notes

Ingredients
  

Grilled chicken breasts and toppings
  • 4 boneless skinless chicken breasts Pound to even thickness so they cook at the same rate.
  • 2 ripe avocados Slice right before grilling for best flavor and texture.
  • 8 strips bacon Cook until crisp, then keep warm.
  • 4 slices Monterey jack cheese Slice to fit the chicken breasts.
  • 1 cup pico de gallo Use as the final spoonful topping.
  • 2 tbsp olive oil Helps the seasoning adhere and promotes browning on the grill.
  • 1 tsp garlic powder Seasoning base.
  • 1 tsp smoked paprika Adds color and mild smoky flavor.
  • 0.5 salt To taste.
  • 0.5 black pepper To taste.
  • 1 cilantro Chopped leaves for garnish.
  • 1 lime Squeeze over the finished chicken.

Equipment

  • 1 cast iron skillet
  • 1 sheet pan

Method
 

Prep and season
  1. Pound the boneless skinless chicken breasts to an even thickness, then brush all sides with olive oil and season with garlic powder, smoked paprika, salt, and black pepper.
  2. Let the seasoned chicken sit briefly while the grill preheats, so the surface starts to dry slightly for better browning.
Grill and melt cheese
  1. Grill the chicken over medium-high heat for 6–7 minutes per side, until cooked through and grill marks are dark and defined.
  2. During the last 2 minutes, place a slice of Monterey jack on each chicken breast and close the grill lid to melt the cheese.
Top and serve
  1. Remove the chicken from the grill and top each breast with sliced ripe avocados, two strips of bacon, and a spoonful of pico de gallo.
  2. Garnish with fresh cilantro and squeeze lime over the top, then serve immediately.

Notes

Pro tip: pound the chicken to the same thickness so the grill time stays consistent and the cheese melts during the final 2 minutes. Refrigerate leftovers in an airtight container up to 3 days; the avocado topping may soften but the chicken will reheat well. Freezing is not recommended because avocado and bacon texture will change. For a lighter option, use turkey bacon and swap Monterey jack for part-skim cheese while keeping the same grilling steps.