Cilantro Avocado Grilled Chicken

You guys may or may not know that my best friend wrote a book all about food on a stick. It’s one of my favorite ways to entertain, mostly because it’s so easy, and also because it keeps things fun and casual! You also know that I wrote a book all about avocados.

So I’m taking a page from his party style and mashing it up with my own today and whipping up these Cilantro Avocado Grilled Chicken Skewers!

Cilantro Avocado Grilled Chicken

Bolthouse Farms just came out with this new Cilantro Avocado Yogurt Dressing that is legit! You can totally use it as a salad dressing, and you can also jazz up marinades like I did, and use it for chicken, pork, lamb, etc. It’s loaded with avocados and cilantro… and really, what could be better than that!?

I made an insanely easy cilantro pesto to go along with it and it’s the perfect way to entertain this weekend. These chicken skewers, some grilled tomatoes, and perhaps a glass of rosé. Feels like the right thing to do.

Cilantro Avocado Grilled Chicken

Cilantro Avocado Grilled Chicken

Cilantro Avocado Grilled Chicken


    For the Cilantro Avocado Grilled Chicken:
  • 4 chicken breasts
  • ½ bottle of Bolthouse Farms Cilantro Avocado Yogurt Dressing
  • Kosher salt and freshly cracked black pepper to taste
  • For the Cilantro Pesto:
  • 1 bunch fresh cilantro
  • 1/3 cup whole raw almonds
  • 2 cloves garlic
  • 3 ounces olive oil
  • 1 lemon, juiced
  • Kosher salt and freshly cracked black pepper to taste


  1. Place 8 wooden skewers in a water bath to soak. Meanwhile, cut the chicken into 1-inch pieces and season with salt and pepper.
  2. Transfer the chicken into a bowl and combine with the ½ bottle of Bolthouse Farms Cilantro Avocado Yogurt Dressing. Stir to combine and cover with plastic wrap, then let marinate in the fridge for 60 minutes.
  3. Heat an indoor or outdoor grill over medium high heat. Remove the chicken from the marinade, shaking off any excess, and thread the pieces of chicken onto the skewers.
  4. Grill the chicken, turning occasionally, for 5-8 minutes until cooked through. Transfer to a serving platter and cover with foil to keep warm.
  5. In a blender, combine the cilantro, almonds, garlic and olive oil and blend until a pesto like consistency is formed. Taste and add lemon juice and season with salt and pepper as needed. Blend for another few seconds until incorporated. Remove the pesto from the blender and set-aside until ready to serve.
  6. Serve alongside some grilled tomatoes with extra cilantro pesto as needed.

This post is brought to you in collaboration with Bolthouse Farms. All content, ideas, and words are my own. Thanks for supporting the sponsors that allow me to create new and special content like this for What’s Gaby Cooking.

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  1. Can I make my own cilantro avocado dressing? Unlikely to get the real stuff over here, even with the help of Amazon!

  2. Just made this today for grilled chicken tonight! Fresh cilantro from my herb garden. Yum and thanks!

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