Grilled Avocado Balsamic Chicken

Memorial Day weekend. Eduardo wants to grill. Every year, Eduardo wants to grill. And every year, I let him, because marriage is about compromise, and my compromise is that Eduardo gets to stand in the backyard with his tongs and his charcoal and his sense of accomplishment while I make everything else — the arroz con gandules, the macaroni salad, the tostones, the flan — in the kitchen where the real work happens.

I love Eduardo. I love Eduardo grilling. I love that he thinks he is contributing equally to the meal when he chars four pieces of chicken while I produce seven side dishes and a dessert. This is a man who believes that standing near fire with meat makes him a cook. Mi amor, standing near fire with meat makes you a caveman. But a very handsome caveman with good intentions, and I married him, and I would marry him again, charred chicken and all.

Miguel Jr. brought Jenny again. This is becoming regular, and I am adjusting. She brought a potato salad — American potato salad, the kind with yellow mustard and celery and no flavor to speak of. I put it on the table next to my ensalada de coditos and let the guests decide. My macaroni salad with mayo and pimientos and hard-boiled eggs was empty in twenty minutes. Jenny potato salad sat there looking at me. I felt bad. Then I felt less bad. Then I wrapped up her leftovers and sent them home with her because I am not a monster, I am just a competitive cook.

Sofia invited a friend — Maria, a girl from school whose parents are from Guatemala. Maria had never had mofongo before. NEVER HAD MOFONGO. I made a batch right then, in the kitchen, garlic mashed plantains with chicharron mixed in, and I served this girl her first mofongo on my good plates and watched her face when she tasted it. Her eyes went wide. She said, Mrs. Delgado, this is amazing. I said, Call me Carmen, and yes it is.

Called Mami in the evening. She was sitting on the porch in Bayamon with Ana, drinking cafe. How was your barbecue? she asked. Eduardo grilled, I said. Did he burn it? Only a little. He always burns it. Tell him lower heat, more patience. This is the most Eduardo-specific cooking advice my mother has ever given, and she has never once watched Eduardo grill. She just knows. Mothers know everything. I know everything. It is genetic.

Now, I will be honest with you: Eduardo did not use this recipe. Eduardo used his tongs and his confidence and produced chicken that was, as my mother predicted from Bayamón, a little burnt. But every year after the guests go home and I am putting away the last of the flan, I think about what that chicken could have been — and this is it. Grilled Avocado Balsamic Chicken is the version I would have made if Eduardo had handed me those tongs, smoky and bright with balsamic and rich with avocado, the kind of thing that holds its own next to arroz con gandules and does not require a fire extinguisher. Consider this my gift to him, and to every Eduardo at every grill this summer.

Prep Time: 15 min | Cook Time: 20 min | Total Time: 35 min (plus 30 min marinating) | Servings: 4

Ingredients

4 boneless, skinless chicken breasts (about 6 oz each)
3 tablespoons balsamic vinegar
2 tablespoons olive oil
2 cloves garlic, minced
1 teaspoon honey
1 teaspoon dried Italian seasoning
1/2 teaspoon smoked paprika
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
2 ripe avocados, halved and pitted
1 tablespoon fresh lime juice
1/4 teaspoon garlic powder
Salt to taste
Fresh cilantro or basil, for garnish

Instructions

Make the marinade. In a small bowl, whisk together balsamic vinegar, olive oil, minced garlic, honey, Italian seasoning, smoked paprika, salt, and pepper until combined.
Marinate the chicken. Place chicken breasts in a zip-top bag or shallow dish and pour the marinade over them. Seal and refrigerate for at least 30 minutes, or up to 4 hours for deeper flavor.
Prepare the avocado. Scoop the avocado flesh into a bowl and mash with lime juice, garlic powder, and salt to taste. Keep it slightly chunky — this is a topping, not a dip. Set aside.
Preheat the grill. Heat an outdoor grill or grill pan to medium-high heat (about 400°F). Lightly oil the grates.
Grill the chicken. Remove chicken from marinade, letting excess drip off. Grill for 6–7 minutes per side, or until internal temperature reaches 165°F and grill marks are golden (not charred, Eduardo). Transfer to a clean plate and rest for 5 minutes.
Grill the avocado halves (optional). Place avocado halves cut-side down on the grill for 2–3 minutes until light grill marks appear. This adds a lovely smoky depth.
Assemble and serve. Top each chicken breast with a generous spoonful of mashed avocado. Garnish with fresh cilantro or basil and a drizzle of balsamic glaze if desired. Serve immediately alongside your arroz con gandules and macaroni salad.

Nutrition (per serving)

Grilled Avocado Balsamic Chicken — Because Eduardo Definitely Deserves an Upgrade