Grilled Avocado Chicken
By Emma
Certified Culinary Professional
•
Recipe tested & approved
Charred avocado halves topped with cumin-lime chicken and fresh mango salsa. Uses garlic, smoked paprika, and a hint of chili powder swapped for cumin. Quick grill marks give smoky bite. Chicken tossed then layered with bright, zesty mango salsa rich in cilantro and lime zest. Avocado oil coats the fruit to prevent sticking and heat gently melts the flesh. Textures pop—creamy avocado, tender chicken, crisp red onion, juicy mango. Serve with optional cotija cheese or fresh jalapeños for punch. All about reading grill cues—don’t overcook or mush it. Simple, bold, versatile tweakable.
Prep:
12 min
Cook:
6 min
Total:
18 min
Servings:
4 servings
#Mexican-inspired
#grilling
#chicken recipes
#avocado dishes
#summer meals
#quick recipes
Started messing around with grilled avocados long ago—what a score. The heat softens them just a touch, chars the skin, and amps that buttery texture. Tossing chicken with lime, garlic, smoked paprika—gives smoky warmth with a subtle kick. Swapping cumin for paprika? More depth, less earthy flatness I’ve noticed. Mango salsa brings that crisp fresh pop—bright, acidic, juicy to cut fat from avocado and chicken. Lime zest and cilantro wake everything up. Grill heat can be unpredictable; watch for the sizzle, check softness before pulling. This setup lets you play with vibrant colors, textures. Add jalapeños or cheese if you want punch. Tried it cold, but warm grilled halves win hands down. Simple but effective. That sizzle, smell, and charred crunch you want—not burnt.
Ingredients
- 3 cloves garlic minced
- 3 tablespoons fresh lime juice
- 1 teaspoon smoked paprika instead of ground cumin
- ½ teaspoon chili powder
- 2 cups cooked chicken chopped or shredded
- 2 ripe avocados halved, pits removed
- 2 tablespoons avocado oil or olive oil
- 1 cup diced mango
- ½ cup diced red onion
- ½ cup diced roasted red pepper
- 2 tablespoons chopped fresh cilantro
- 1 teaspoon lime zest
- Optional toppings cotija cheese, sliced jalapeños, extra lime wedges
About the ingredients
Garlic is crucial—fresh minced, not powder, for sharp lift. Smoked paprika swaps cumin, adding smokiness instead of earthiness. If you hate spice, skip chili powder or reduce; it’s subtle but present. Avocado oil preferred here; it has higher smoke point than olive oil, handles grilling better without burning. Use ripe but firm avocados—the grill warms the flesh without turning mushy once you get timing right. Mango has to be ripe for juiciness, but not too soft or it’ll get watery. Roasted red pepper adds sweetness and char notes; switch out for a fresh bell pepper if needed, but flavor differs. Fresh lime juice—not bottled—is a must for bright acidity. Cilantro can be swapped for parsley but flavor changes drastically. Optional toppings like cotija cheese add salty tang, while jalapeños boost heat for those who want a bite. Chicken can be leftover roasted, grilled, or even shredded rotisserie—flexible.
Method
Chicken Mix
- Whisk garlic, lime juice, smoked paprika, and chili powder in medium bowl. Toss warm or cold chicken until well coated. Set aside letting flavors meld while prepping fruit.
Avocado Prep and Grill
- Halve avocados, remove pits. Brush all sides with avocado oil to avoid flare-ups and sticking. Preheat grill to medium-high; look for glowing coals or steady gas flame. Place avocado halves cut-side down. Listen for that instant sizzle. Hold firm grip with tongs—3-4 minutes usually until dark grill marks appear. Flesh should soften but still hold shape—poke gently with finger to test. If too soft, skip grill and warm in pan to avoid bitterness from overcharring.
Mango Salsa
- In small bowl, stir mango, red onion, roasted red pepper, lime juice, cilantro, and lime zest. Fresh citrus cuts the richness of avocado and chicken. Adjust sweetness or acidity to personal taste. Add pinch salt if needed.
Assembly and Serving
- Place grilled avocado halves on plate, fill cavities with chicken mixture. Spoon generous amount of mango salsa atop each. Optional: crumble cotija cheese or scatter jalapeño slices for contrast. Serve immediately, lime wedges on side for squeezing. Eat with fork or scoop with tortilla chips. Cool salsa balances warm smoky fruit and savory meat.
Tips and Troubleshooting
- If grill is too hot, avocado chars black quickly—pull early and finish indirect heat or skillet. For creamy instead of smoky, omit grilling; warm gently in pan and top as above. Substitute chicken with black beans for vegetarian version. Without roasted red pepper, use fresh bell pepper or omit—salsa still bright. Lime zest is the key punch; don’t skip.
Cooking tips
Start by mixing aromatics and spices with chicken to infuse flavor while prepping other components. Toss even cold chicken—flavor sticks well. Oil avocado halves well to prevent sticking and burning on grill grates. Medium-high heat is the sweet spot; too hot fries the fruit into bitterness quickly. Focus on visual cues—char marks forming and just a slight softening when poked signal doneness. Mango salsa needs just a quick stir, letting citrus juice pull it together but keep crunch from onion. Assemble right after grilling avocado to keep temperature balance. Adding cheese or jalapeños is personal flair; experiment with textures and heat. If grill misbehaves, a hot skillet or broiler can mimic results. Don’t skip preheating grill; cold grates ruin caramelization. Watch closely—avocado goes from tender to mushy fast. Serve immediately to enjoy contrast of warm, smoky avocado with cool, fresh salsa and tender chicken. Timing and sensory feel beats stopwatch every time.
Chef's notes
- 💡 Oil avocado halves thoroughly before grilling. Prevents flare-ups and sticking on grates. Use avocado oil if possible—has higher smoke point than olive oil. Avocados must be ripe but firm, not over soft or they’ll turn mushy fast. Watch grill heat carefully—medium-high is best; too hot chars skin black instantly. Listen for sizzle when placing halves on grill; sign it’s cooking right. Test softness by poking flesh gently with fingertip to avoid overdo—should yield a bit but still firm.
- 💡 Chicken tossed in garlic, lime, smoked paprika, and chili powder. Skip cumin here—paprika adds smoky warmth compared to earthy cumin which felt flat in past trials. Toss warm or cold chicken, both coat flavors well. Let chicken rest while prepping fruit to meld flavors. Optional topping like cotija cheese or jalapeños adds salt or heat but keep separate for personal control. Balance acidity in salsa by adjusting fresh lime juice; bottled juice loses brightness. Salt just a pinch if mango or peppers taste flat.
- 💡 Grill setup crucial—preheat completely until coals glow or gas flame steady. Cold or uneven heat kills caramelization. Grill marks form in 3-4 minutes if steady heat; pull avocado once flesh softens but holds shape. Too soft means mushy layers and can taste bitter if charred too long. If grill too hot, skip grilling and gently warm avocado in skillet—retains creamy texture without smoky flavor. Mango salsa quick stir—don’t overmix or mango pieces get mushy. Keep salsa fresh, add just before serving.
- 💡 Try black beans instead of chicken for vegetarian version; adjust spices to taste. Roasted red pepper adds sweetness and color; sub fresh bell pepper if unavailable but expect milder flavor. Cilantro can be swapped for parsley but flavor changes drastically—parsley less punchy, less citrusy. Lime zest key for zing; don’t skip or flavor dulls. If you hate spice, reduce chili powder or omit—low but present heat balances smoky paprika. Add jalapeños last to control heat. Assemble immediately: warm avocado, cool salsa keeps layers distinct.
- 💡 Watch grill cues closely—sound, sight, feel. Instant sizzle when placing on grill means right temp. Char marks develop quickly; check softness with finger poke. Pull too early and avocado stays hard; too late and turns mushy or bitter from burnt skin. Assemble quickly to keep contrast—warm smoky avocado, juicy chicken, crisp fresh salsa. If salsa too tart, add tiny pinch sugar to balance. Use fork or tortilla chip to scoop or cut—textures are different but work together. Repeat trials with slight timing tweaks for best personal feel.
Common questions
How to know when avocado is grilled just right?
Listen for sizzle placing on hot grill. Grill marks show after 3-4 mins. Poke with finger—should soften but not mushy. If skin chars too fast, pull and finish in pan. Timing varies by heat, don’t rely on clock alone.
Can I use fresh bell pepper instead of roasted red pepper?
Yes, but flavor lighter, less smoky. Roasted adds sweetness and depth. Raw bell pepper works fresh in salsa but changes taste and texture. Choose based on what you want—salsa still bright but simpler.
What if my chicken is dry or flavorless?
Toss warm chicken in garlic, lime, smoked paprika, chili powder well. Let it sit while prepping salsa to absorb flavors. Use leftover roasted, grilled, or rotisserie chicken for flexibility. Add extra lime juice or salsa to moisten before assembly.
How to store leftovers?
Separate avocado halves from salsa and chicken if possible. Avocado darkens fast once cut; squeeze lime juice over to slow browning. Store airtight in fridge up to one day. Salsa keeps fine longer but textures change. Reheat avocado gently or serve cold to avoid mush.
