Teriyaki Grilled Chicken with California Avocado
This Teriyaki Grilled Chicken with California Avocado is a flavor-packed dish where smoky, caramelized teriyaki chicken meets the rich creaminess of ripe avocado. Balanced with bright garnishes and layered umami, it's the perfect summer dinner, grill party star, or healthy date-night meal. Simple to prep and impressive to serve.
Equipment
- Outdoor grill or stovetop grill pan
- Tongs
- Basting brush (optional)
- Meat thermometer
- Sharp knife & cutting board
- Small mixing bowl and whisk
Ingredients
For the Chicken & Marinade
- 1.5 lbs boneless, skin-on chicken thighs or breasts
- ½ cup teriyaki sauce (store-bought or homemade)
- 1 tbsp sesame oil
- 1 tbsp lime juice
- 2 cloves garlic, minced
- 1 tsp fresh ginger, grated
- 1 tsp sriracha (optional, for heat)
For the Avocados
- 2 ripe California avocados, halved or sliced
- Drizzle of lime juice (to prevent browning)
- Pinch of salt
Garnishes (Optional but Recommended)
- Fresh cilantro, chopped
- Toasted sesame seeds
- Green onions, thinly sliced
- Zest of 1 lime
Instructions
Marinate the Chicken
- In a small bowl, whisk together teriyaki sauce, sesame oil, lime juice, garlic, ginger, and sriracha (if using).Place chicken in a shallow dish or zip-top bag and pour marinade over it. Marinate in the fridge for 30–60 minutes.Pro tip: Reserve 2 tablespoons of marinade for drizzling later.
Prep the Grill
- Preheat your grill to medium-high heat (about 400°F). Oil the grates to prevent sticking.
Grill the Chicken
- Place chicken skin-side down on the hot grill.Grill for 6–8 minutes per side, or until caramelized and internal temperature reaches 160°F.Brush with extra marinade during grilling if desired, but stop brushing in the final 2 minutes to avoid burning.
Grill the Avocados
- While chicken rests, place avocado halves (or slices) flesh-side down on the grill.Grill for 2–3 minutes, just enough for grill marks and light warmth. Remove and sprinkle with salt.
Assemble & Garnish
- Slice grilled chicken and serve with grilled avocado.Drizzle reserved teriyaki sauce over the top.Garnish with lime zest, sesame seeds, green onions, and cilantro.
Notes
- Don’t over-marinate: 1 hour is plenty. Too long can make the chicken mushy.
- Make it gluten-free: Use gluten-free teriyaki sauce or coconut aminos.
- Add veggies: Grill zucchini, bell peppers, or pineapple alongside for a tropical twist.
- Low-carb option: Skip rice and serve with cauliflower rice or salad.
- Storage: Keep leftovers in an airtight container for up to 3 days. Reheat gently in a skillet for best texture.