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 healthy greens.
Servings: 5
Ingredients
Marinade
- ¼ cup balsamic vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
- 4 cloves garlic minced
- 1 tablespoon grated white onion
- 1 teaspoon kosher salt
- ¼ 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
- ¼ medium red onion thinly sliced
- 2-3 tablespoons micro greens
- ½ teaspoon flakey sea salt
Instructions
- Add all of the ingredients for the marinade to a bowl and whisk until combined. Set aside.
- Place the chicken breasts on a cutting board and cover them with plastic wrap. Pound the chicken with a meat tenderizer until they are the same thickness, about 1.5-2 inches thick.
- Transfer the chicken to a pan or a gallon-sized bag and pour the marinade over the chicken. Massage the marinade into the chicken and refrigerate for at least 30 minutes or longer for more flavorful chicken.
- Remove the chicken from the refrigerator and let it rest at room temperature for 10 minutes. Preheat the grill to 425ºF.
- Transfer to the grill and cook the chicken for 8 minutes on the first side. Flip the chicken and place 2-3 slices of tomato on top, followed by mozzarella slices. Grill the chicken for an additional 6-8 minutes or until the internal temperature of the chicken is 165ºF.
- Remove the chicken from the grill and let it rest for 5 minutes.
- Top the chicken with fresh avocado, basil, onion, micro greens, and flakey salt. Serve immediately.
Notes
- Chicken breasts can vary by size and weight.
- You have a lot of control over how much of the fresh toppings go on top of each chicken breast.
- Oven Directions: Preheat the oven to 425ºF. Place a grill pan or cast iron skillet into the oven, and add 1 tablespoon of olive oil. Let the pan heat for 5 minutes. Add the chicken to the skillet and cook the chicken for 8 minutes on the first side. Flip the chicken and place 2-3 slices of tomato on top, followed by mozzarella slices. Cook the chicken for an additional 6-8 minutes or until the internal temperature of the chicken is 165ºF. Remove the chicken from the grill and let it rest for 5 minutes. Top the chicken with fresh avocado, basil, and micro greens. Serve immediately.