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Grilled California Avocado Chicken

Grilled California avocado chicken with dark, defined grill marks, juicy chicken, and ripe avocado slices topped with melted Monterey jack, crispy bacon, and pico de gallo. A quick backyard BBQ-style meal built for easy weeknight grilling and bold summer flavor.
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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: 680
Ingredients Equipment Method Notes

Ingredients
  

Chicken and seasoning
  • 4 boneless skinless chicken breasts
  • 2 ripe avocados sliced
  • 2 tbsp olive oil
  • 1 tsp garlic powder
  • 1 tsp smoked paprika
  • 0.5 salt and black pepper to taste
Toppings
  • 8 strips bacon, cooked crispy
  • 4 slices Monterey jack cheese
  • 1 cup pico de gallo
  • 1 cilantro and lime for serving

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 with olive oil. Season with garlic powder, smoked paprika, salt, and black pepper to taste.
Grill the chicken
  1. Grill over medium-high heat for 6–7 minutes per side until cooked through and grill marks are visible. Close the grill lid as needed to maintain consistent heat.
Melt cheese
  1. During the last 2 minutes, place a slice of Monterey jack cheese on each chicken breast and close the grill lid to melt. Look for bubbling edges and a fully melted top.
Top with avocado and finish
  1. Remove the chicken from the grill and top each chicken breast with sliced ripe avocados. Add two strips of bacon, and spoon pico de gallo over the top.
Serve
  1. Garnish with fresh cilantro and a squeeze of lime, then serve immediately. Finish with the pico de gallo scattered on top for visible color contrast.

Notes

Pro tip: for the cleanest grill marks, pat the boneless skinless chicken breasts dry and keep the grill lid closed between flips so the heat stays consistent. Store leftovers in an airtight container in the refrigerator up to 3 days; the avocado topping is best added right before eating, but you can refrigerate the chicken and toppings separately. Freezing isn’t recommended because avocado texture changes after thawing. For a lighter option, use turkey bacon in the same quantity for crispy crunch with less fat.