Grilled California Chicken with Avocado & Citrus

There’s nothing quite like Grilled California Chicken at a summer barbecue. This version uses a simple but flavorful balsamic-based marinade that gives the chicken a bright, slightly sweet tang. Top the grilled breasts with ripe tomatoes, fresh mozzarella, creamy avocado, thinly sliced red onion and fresh basil for a classic California-style finish everyone will love.

On warm days I want simple, fresh food that’s easy to prepare and even easier to enjoy outside. Grilling these marinated chicken breasts takes just minutes, and assembling the toppings is a quick way to create a meal that tastes like summer. The recipe is flexible—adjust the toppings to your taste, swap cheeses, or use the oven when a grill isn’t available.

The method is straightforward: make the marinade, pound the chicken to an even thickness, marinate briefly, and grill. While the chicken cooks, slice your tomatoes and mozzarella, prepare the avocado, and arrange the basil and microgreens. Finish with a sprinkle of flaky sea salt for the best texture and flavor.

What’s in Grilled California Chicken

• Balsamic vinegar: The base of the marinade; it adds a tangy, slightly sweet depth.
• Dijon mustard: Helps emulsify the marinade so it clings to the chicken.
• Honey: Balances the acidity with a touch of sweetness.
• Italian seasoning: Adds an herby background note.
• Fresh lemon juice: Brightens the overall flavor.
• Garlic and grated onion: Give savory aromatics to the marinade.
• Olive oil: Rounds out the marinade and helps the chicken sear.
• Chicken breasts: Choose breasts of similar size for even cooking.
• Fresh mozzarella: Thick slices melt beautifully over the hot chicken.
• Roma tomatoes: Use ripe tomatoes for the best texture and flavor.
• Avocado: Adds a creamy, cooling contrast to the warm, savory chicken.
• Fresh basil: Brings a bright, fragrant finish.
• Red onion: Thin slices add crunch and a mild bite.
• Microgreens: Optional, but they add freshness and visual appeal.
• Flaky sea salt: Finish with a little to enhance all the flavors.

Don’t have mozzarella?

You can substitute another melty cheese such as provolone or a mild cheddar. For a smoky, savory twist, top the chicken with cooked bacon before adding the fresh toppings.

Don’t have balsamic?

Red wine vinegar or apple cider vinegar both work well as a substitute in the marinade. If using a sharper vinegar, balance it with a touch more honey.

How to Store

Store grilled chicken and toppings separately for best texture and flavor. Place the cooled chicken in an airtight container and refrigerate for up to 4 days. Keep tomatoes, mozzarella, avocado and microgreens in separate containers and add them when ready to serve. If meal-prepping, wait to add avocado and microgreens until just before eating so they stay fresh.

What to Serve with Grilled California Chicken

This chicken pairs well with seasonal sides for a complete summer meal. Consider:

• Grilled vegetables: Zucchini, bell peppers and onions are classic, easy sides.
• Fresh salads: A crisp Caesar or a simple garden salad balances the richer chicken toppings.
• Corn on the cob: Grilled corn is a perfect summer complement.
• Pasta salad: A chilled pasta salad adds heartiness and feeds a crowd.
• Pineapple coleslaw: A tropical coleslaw offers sweet, crunchy contrast.

Grilled California Chicken Recipe

This grilled California chicken is a flavorful summer meal featuring perfectly marinated chicken breasts topped with juicy tomatoes, fresh mozzarella and bright greens.

By: Emily Richter

Prep: 45 mins • Cook: 16 mins • Servings: 5

Ingredients

Marinade

• 1/4 cup balsamic vinegar
• 1 teaspoon Dijon mustard
• 1 teaspoon honey
• 4 cloves garlic, minced
• 1 tablespoon grated white onion
• 1 teaspoon kosher salt
• 1/4 teaspoon red pepper flakes
• 2 teaspoons Italian seasoning
• 1 tablespoon fresh lemon juice
• 2 tablespoons olive oil

Other Ingredients

• 1.5 lbs chicken breast (3–4 breasts)
• 8 oz fresh mozzarella, sliced
• 3–4 Roma tomatoes, sliced
• 1 large avocado, sliced
• 4–5 fresh basil leaves, julienned
• 1/4 medium red onion, thinly sliced
• 2–3 tablespoons microgreens (optional)
• 1/2 teaspoon flaky sea salt

Instructions

1. Whisk together all marinade ingredients in a bowl until combined.
2. Place the chicken breasts between plastic wrap and pound to an even thickness, about 1.5–2 inches.
3. Put the chicken in a pan or a sealed bag, pour the marinade over the chicken, massage to coat, and refrigerate for at least 30 minutes. Longer marinating time intensifies the flavor.
4. Remove the chicken from the refrigerator and let it rest at room temperature for 10 minutes. Preheat the grill to 425ºF.
5. Grill the chicken 8 minutes on the first side. Flip, then top each breast with 2–3 slices of tomato and slices of mozzarella. Continue to grill 6–8 minutes more, until the internal temperature reaches 165ºF.
6. Remove from the grill and let rest 5 minutes.
7. Top with sliced avocado, basil, red onion, microgreens and a sprinkle of flaky sea salt. Serve right away.

Tips & Notes

• Chicken breasts vary in size—pounding to even thickness ensures uniform cooking.
• Adjust how many toppings you use based on preference; the dish scales well.
• Oven method: Use a preheated 425ºF oven and a hot grill pan or cast iron skillet. Cook as directed in the oven directions above.