Grilled Plum Chicken Basil Avocado

Last summer my neighbor pressed three giant paper bags of plums into my arms after her tree produced what she called a ridiculous blessing. I grilled chicken that night and threw the plums on too just to see what would happen. The way their juices mingled with the char and smoke made the whole backyard smell incredible. That accidental dinner has since become my go-to when I want something that feels fancy but takes almost no effort.

I made this for a dinner where two guests swore they hated fruit with savory food. They both went back for seconds and actually asked for the recipe. The basil avocado sauce has this way of making everything taste brighter and fresher without overwhelming the delicate sweetness of the plums.

Ingredients

• 4 boneless skinless chicken breasts: Pound them to even thickness so they grill uniformly and stay juicy throughout
• 3 ripe plums: Choose fruits that give slightly to pressure but still hold their firm enough to survive the grill grate
• 2 tbsp olive oil: This helps the seasoning cling and promotes those gorgeous grill marks we all want
• 1 tbsp balsamic vinegar: The acidity cuts through the richness while adding a subtle sweetness that complements the plums
• 1 tsp honey: Just enough to encourage caramelization on the grill without making the chicken taste like dessert
• 1 ripe avocado: The creaminess base for the drizzle that ties all the flavors together beautifully
• 1/2 cup fresh basil leaves: Pack the cup tightly for the most vibrant herbaceous flavor in the sauce
• 2 tbsp fresh lemon juice: Essential for keeping the avocado drizzle bright green and preventing it from tasting flat

Instructions

Prepare the glaze:

Whisk together olive oil, balsamic vinegar, honey, salt, and pepper in a small bowl until the honey dissolves completely. Brush this mixture generously over both sides of the chicken breasts and the cut sides of your plum halves.

Heat the grill:

Get your grill to medium high heat and brush the grates with oil to prevent sticking. The surface should be hot enough that you can only hold your hand above it for a few seconds.

Grill everything:

Cook chicken for 6 to 7 minutes per side until it reaches 165°F internally. Grill plums cut side down for just 2 to 3 minutes until they develop char marks and soften slightly. Let both rest briefly before slicing.

Make the drizzle:

Blend avocado, basil, lemon juice, garlic, olive oil, salt, and pepper until completely smooth. Add water one tablespoon at a time until it reaches a pourable consistency similar to heavy cream.

Assemble and serve:

Slice the rested chicken against the grain and arrange on plates with the grilled plums. Spoon the bright green basil avocado drizzle over everything and finish with extra fresh basil leaves.

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This recipe appeared on our table during what turned out to be the last perfect weather weekend of autumn. We ate outside with wine and way too much laughter and nobody wanted to go back inside. Some meals are just meant to be lingered over and this is absolutely one of them.

Choosing the Right Plums

I have learned that black plums work beautifully here because their flesh holds up well to heat and their flavor intensifies with grilling. Red or yellow varieties can be delicious too but may soften more quickly. Avoid plums that feel rock hard or mushy either extreme will not give you that perfect tender but structured result you want after grilling.

Making the Drizzle Ahead

The basil avocado sauce can actually be made up to four hours in advance if you store it properly. Press plastic wrap directly onto the surface to prevent oxidation and keep it refrigerated. Give it a good whisk and add a splash more water before serving to restore that gorgeous pourable consistency.

Perfect Pairings and Variations

A crisp white wine like Sauvignon Blanc or a dry rosé cuts through the creamy avocado sauce while complementing the grilled fruit. On the side I love serving this over arugula dressed lightly with lemon vinaigrette. The peppery greens provide the perfect fresh contrast to the rich and sweet elements of the main dish.

• Peaches or nectarines make excellent substitutes when plums are not in season
• Grilling red onion slices alongside the chicken adds another layer of sweetness
• Extra lemon wedges on the table let everyone adjust brightness to their taste

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There is something deeply satisfying about a meal that looks this impressive and comes together this quickly. Enjoy those summer flavors while they last.

Recipe FAQs

→ Can I use a different fruit instead of plums?

Peaches or nectarines work beautifully when in season. They'll bring similar sweetness and grill up nicely with that characteristic char.

→ How do I know when the chicken is done?

Use a meat thermometer to check for an internal temperature of 165°F (74°C). The chicken should feel firm and the juices should run clear when pierced.

→ Can I make the basil avocado drizzle ahead?

The sauce keeps well in the refrigerator for 1-2 days. Store it in an airtight container with a piece of plastic wrap pressed directly onto the surface to prevent browning.

→ What if I don't have a grill?

A grill pan works great on the stovetop, or you can use your oven's broiler. Just adjust cooking times and watch closely to prevent burning.

→ Can I make this dairy-free?

This dish is naturally dairy-free as written. The creamy element comes entirely from the avocado in the drizzle.