Grilled Chicken Caprese (Print-Friendly Version)
Juicy balsamic chicken topped with fresh mozzarella, tomatoes and basil for a complete Italian-inspired summer meal.
# What You Need:
→ Balsamic Grilled Chicken
01 -
1.5 pounds boneless, skinless chicken breasts (2-3 breasts)
02 -
2 tablespoons extra virgin olive oil
03 -
2 tablespoons balsamic vinegar
04 -
1 tablespoon Grade A maple syrup
05 -
1/2 teaspoon sea salt
→ Caprese Salad Topping
06 -
1 pound cherry tomatoes, halved (about 4 cups)
07 -
6 ounces fresh mozzarella pearls, drained and halved
08 -
1 tablespoon extra virgin olive oil
09 -
8 large basil leaves (1/4 ounce)
10 -
Flaked finishing sea salt, to taste
11 -
Balsamic reduction or balsamic vinegar, for drizzling
→ Optional Grilled Zucchini
12 -
2 pounds zucchini (8 ounces per person), trimmed and halved lengthwise
# How to Make It:
01 -
Place the chicken breasts in a glass container. Add the marinade ingredients (olive oil, balsamic vinegar, maple syrup, and sea salt). Mix well, cover, and refrigerate overnight or at least 2 hours.
02 -
Preheat the grill over medium-high heat.
03 -
Combine the halved cherry tomatoes, mozzarella pearls, and olive oil in a bowl. Slice the basil leaves thinly into a chiffonade and mix into the salad. Set aside to marinate while the chicken cooks.
04 -
When the grill temperature reaches 400ºF, place the chicken on the grill and reduce the heat to medium. Discard any remaining marinade. Grill the chicken for 8-10 minutes per side or until no longer pink in the center. Cooking time may vary based on the size of the chicken breasts.
05 -
Remove the cooked chicken from the grill and let it rest on a cutting board for a few minutes. Slice into servings.
06 -
Place the sliced chicken on a plate, top with the prepared Caprese salad, and drizzle with balsamic reduction or vinegar. Sprinkle with flaked sea salt to taste.
# Important Notes:
01 -
Try using good-quality fresh mozzarella if pearls are unavailable. Cut or tear it into small bite-sized pieces.
02 -
Grilling the chicken breasts whole ensures even cooking, but you can also halve large breasts lengthwise to reduce cooking time.