California Grilled Chicken
Make California Grilled Chicken tonight: marinate, grill, top with avocado-tomato for a bright, melty main.
Ingredients
- ¾ cup balsamic vinegar
- 2 tablespoons honey
- 2 tablespoons extra virgin olive oil
- 2 teaspoons Italian seasoning
- 1 teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 4 boneless skinless chicken breasts
- 4 slices mozzarella cheese
- 2 avocados (diced)
- 1 pint cherry or grape tomatoes (quartered)
- 2 tablespoons sliced basil
- balsamic glaze (for drizzling)
Instructions
Step 1: Whisk the Marinade
In a medium bowl whisk together the balsamic vinegar, honey, extra virgin olive oil, Italian seasoning, garlic powder, salt, and black pepper until glossy and emulsified. You should feel the marinade thicken slightly as the honey dissolves, the dark balsamic forming a silky, syrupy sheen that clings to the whisk. This mixture will be fragrant with herb and garlic notes and should look cohesive — no separated oil slicks — just a uniform, glossy brown dressing ready to coat the chicken.
Step 2: Marinate the Chicken
Place the four boneless skinless chicken breasts into a large clear zip-top bag and pour the prepared marinade over them. Seal the bag and massage it through the plastic so each breast is evenly and completely coated in that dark, glossy glaze; the meat should appear wet and mottled with specks of Italian seasoning. Refrigerate for at least 30 minutes or up to 24 hours so the surface becomes tacky and deeply flavored.
Step 3: Combine the Avocado Tomato Topping
While the chicken marinates (and again just before plating), gently fold together the diced avocados and quartered cherry tomatoes in a small bowl. Season with a pinch of salt and freshly cracked pepper, and toss until the avocado chunks are well coated but still retain their soft, pillowy texture and the tomatoes remain firm and juicy. Add the sliced basil last so its bright green ribbons sit on top, visually popping against the creamy avocado and red tomatoes.
Step 4: Grill and Melt the Cheese
Preheat the grill to medium-high and oil the grates; cook the marinated breasts until just cooked through, about 6–8 minutes per side, forming a pronounced char and caramelized edges from the balsamic sugars. Top each hot breast with a slice of mozzarella and cover briefly until the cheese becomes soft, slightly oozy and melty — a creamy white blanket with tiny pools where it hugs the warm chicken.
Step 5: Plate and Finish
Transfer the grilled breasts to a white oval platter, arranging them neatly so each is topped with a generous scoop of the avocado-tomato mixture and a few ribbons of fresh basil. Finish with an artful drizzle of balsamic glaze over the cheese and around the plate for glossy, dark contrast. Serve immediately while the cheese is molten and the topping is cool and vibrant.
Notes
- Marinate for 30 minutes to 4 hours for best balance of flavor and texture.
- Use an instant-read thermometer to avoid overcooking; aim for 160 F and rest to 165 F.
- Store chicken and avocado topping separately; add lemon to avocado to slow browning.