Thursday, June 29, 2017

Grilled California Chicken

Have you noticed that you can make almost any recipe a "California" recipe by adding an avocado?  That is what this is.  A great chicken recipe.....with avocado.  I started with a recipe from Delish and made minor changes.

This is a great recipe for the grill, but we don't have one, so I used my George Foreman grill.  Don't judge me.  It counts!

Grilled California Chicken

3/4 cup balsamic vinegar
1 teaspoon garlic powder
2 Tablespoons honey
2 Tablespoons olive oil
1 teaspoon Italian seasoning
pinch Kosher salt
ground black pepper
4 boneless, skinless chicken breasts

4 slices fresh mozzarella cheese
1 avocado, sliced
4 slices tomato
3 Tablespoons sliced basil IF YOUR STUPID GROCERY STORE HAS ANY!
sourdough bread, optional


Balsamic Glaze

1/2 cup balsamic vinegar
1 Tablespoon brown sugar


Place the chicken breasts in a gallon size Ziploc bag.  Mix up all the ingredients listed above chicken breasts. This is the marinade.  Pour it over the chicken.


Place the sealed bag in the refrigerator for at least 20 minutes. Longer is better.


Use the wait time to slice up the toppings and make the glaze.


Pour the balsamic vinegar in a small sauce pan and add the brown sugar.  Bring to a boil and reduce to a simmer.  Stir frequently until it is reduced by half.  Easy, right?  Set it aside for later.  Mine thickened too much to drizzle when it cooled, so I just reheated it and then it was perfect.  And quite tasty!


Grill the chicken until it is no longer pink in the middle.  If you have an instant read thermometer, it should be 170 º.  Don't remove them from the grill.


Place the mozzarella, avocado and tomatoes on top of the chicken breasts.  Cover them to melt the cheese.

Place the chicken on toasted sourdough bread and drizzle the very delicious balsamic glaze over the top.  Sprinkle with basil, assuming your store didn't run out on you.....


My avocado didn't want to stay where it belonged.  I just smashed it on the toasted sourdough and placed the chicken on the avocado toast.  Avocado toast is a new ..ish.. trend and I happen to be trendy!


  1. We don't have a grill either, Rebecca, but then they're not permitted in the grill apts. But, we DO have a Cuisinart grill. And, we like chicken and avocados and tomatoes and everything else in this recipe, and we CAN get fresh basil in the supermarket here (sending some to you won't work, sorry). We might skip the sourdough bread.

    1. I'm jealous of your store! I really should plant some basil. I usually do, but haven't gotten around to it this year. I'm also jealous of your self control. I should skip the bread more often.

    2. We should plant basil too.... can NEVER find it in any of our grocery stores either. It's one of the evils of living in a rural area rather than having the unlimited offerings of stores in the cities. We are due for a new grill....ours have served us well, but after ten years it's time has come for the junkyard.

    3. Unless you cover it and bring it inside in winter, they don't last very long, do they? We have given up and just do the Foreman. What we give up in taste, we make up in convenience.

  2. This looks so good! All of my favorite flavors!

    1. It was good! It is some of my favorite things, too. I cut up an orange and dinner was done!