Save Last summer my neighbor hosted a backyard potluck and brought this incredible grilled chicken stack. I spent half the evening hovering near the serving table trying to decode the layers of flavor, and eventually she just laughed and wrote down the basics for me on a paper napkin. Now it is the dinner my family actually cheers for when they walk through the door and catch that honey lime wafting through the house.
I made this for my in laws last month and my father in law actually went back for thirds which never happens. There is something about that combination of warm spiced chicken against cool buttery avocado that makes people pause and take notice. My sister now texts me whenever she serves it because she says her kids finally stopped asking what is for dinner and started asking when we can have that stack thing again.
Ingredients
- 4 boneless skinless chicken breasts: Pound them slightly to even thickness so they grill evenly and stay juicy
- 3 tablespoons honey: Local honey adds depth but any honey works for that beautiful glaze
- 2 tablespoons freshly squeezed lime juice: Fresh is non negotiable here, bottled lime juice just tastes flat and sad
- 1 tablespoon lime zest: This packs the lime punch without adding extra liquid
- 2 cloves garlic minced: Do not use jarred garlic, fresh cloves give you that aromatic backbone
- 1 teaspoon ground cumin: Toast it in a dry pan for 30 seconds to wake up the oils before using
- Salt and pepper: Season generously, the marinade needs a solid foundation
- 1 cup jasmine or basmati rice: Jasmine has that beautiful floral perfume that plays so well with lime
- 2 cups chicken broth: Low sodium broth lets you control the seasoning perfectly
- 2 ripe avocados diced: Give them a gentle squeeze, they should yield slightly but not feel mushy
- 1 small red onion finely chopped: Soak the chopped onion in cold water for ten minutes to tame the bite
- ¼ cup fresh cilantro chopped: Include the tender stems, they hold the most flavor
- 1 tablespoon olive oil: This keeps the avocado mixture glossy and prevents browning
- 4 lime wedges: A final squeeze over the whole stack makes everything pop
Instructions
- Whisk together your marinade magic:
- In a bowl, combine honey, lime juice, lime zest, garlic, cumin, salt, and pepper until the honey dissolves completely into the lime.
- Let the chicken soak up all that flavor:
- Place chicken in a resealable bag, pour in the marinade, and refrigerate for at least 30 minutes or up to 2 hours for maximum infusion.
- Get your rice foundation started:
- Rinse rice until water runs clear, then cook in chicken broth until fluffy and let it stand covered for five minutes before fluffing.
- Fire up the grill:
- Preheat to medium high and grill chicken for 6 to 7 minutes per side until those gorgeous char marks appear and juices run clear.
- Rest and slice:
- Let the chicken rest for five minutes so all those juices redistribute, then slice into generous strips.
- Mix up your avocado topping:
- Gently fold diced avocado, onion, cilantro, and olive oil together, being careful not to mash the avocado.
- Build your masterpiece:
- Start with a bed of fluffy rice, arrange sliced chicken on top, and finish with a generous spoonful of that creamy avocado mixture.
- Squeeze and serve:
- Press a lime wedge over the entire stack right before serving and watch people is faces light up.
Save This recipe transformed our Tuesday night dinner rotation from something we dreaded into something my kids now request for their birthday dinners. There is something about the way the warm honey glazed chicken mingles with that cool avocado that makes every bite feel like a tiny celebration.
Making It Your Own
I have started playing with the marinade base and discovered it works beautifully on pork chops or even firm white fish. Once you understand the honey lime balance, you can adapt the same principle to whatever protein looks best at the market.
Timing Tricks
The real secret is getting the rice finished and resting while you grill the chicken. That timing dance means everything hits the table at the perfect temperature, and you are not frantically trying to fluff hot rice while your chicken is getting cold on the cutting board.
Serving Smarts
This dish looks stunning served on wide shallow bowls that show off all the beautiful layers. The visual appeal is half the experience, so take an extra minute to arrange the chicken slices in a fan pattern rather than just piling them on randomly.
- Warm your plates in the oven for five minutes before serving
- Have extra lime wedges at the table because people always want more
- Set out the extra avocado mixture in a small bowl for those who love extra toppings
Save There is something deeply satisfying about a dinner that looks this impressive but comes together with such straightforward technique. Grab some limes and fire up the grill, dinner is going to be good.
Kitchen Guide
- → How long should I marinate the chicken?
Marinate the chicken for at least 30 minutes, but two hours is ideal for maximum flavor penetration. The honey-lime mixture needs time to work into the meat.
- → Can I cook this on a stovetop instead?
Absolutely. Use a grill pan or cast iron skillet over medium-high heat. Cook the chicken for 6–7 minutes per side until done and juices run clear.
- → What rice works best for this stack?
Jasmine rice provides excellent fragrance and texture. Basmati makes a fine substitute with its own aromatic qualities and fluffy grains.
- → Can I prepare the avocado mix ahead?
Prepare it just before serving to prevent browning. If needed, toss the avocado with a little extra lime juice to preserve its bright green color.
- → How do I know when the chicken is fully cooked?
The internal temperature should reach 165°F. Alternatively, slice into the thickest part—juices should run clear and the meat should be opaque throughout.
- → What sides pair well with this stack?
Grilled vegetables like zucchini or bell peppers complement beautifully. A crisp green salad with citrus vinaigrette balances the rich flavors nicely.