Grilled Chicken Caprese Recipe
This Grilled Chicken Caprese recipe combines juicy balsamic marinated chicken breasts grilled to perfection, topped with a fresh and vibrant Caprese salad made from cherry tomatoes, mozzarella pearls, and basil. Finished with a drizzle of balsamic reduction, it’s a delightful and easy dish perfect for a healthy and flavorful meal.
- Prep Time: 10 minutes plus at least 2 hours marinating
- Cook Time: 16-20 minutes
- Total Time: 2 hours 30 minutes (including marinating)
- Yield: 4 servings
- Category: Main Course
- Method: Grilling
- Cuisine: Italian-American
- Diet: Low Fat
Ingredients
Balsamic Grilled Chicken
- 1.5 pounds boneless skinless chicken breasts (2-3 pieces)
- 2 tbsp extra virgin olive oil
- 2 tbsp balsamic vinegar
- 1 tbsp Grade A maple syrup
- 1/2 tsp sea salt
Caprese Salad Topping
- 1 pound cherry tomatoes, halved (about 4 cups)
- 6 ounces fresh mozzarella pearls, drained and halved
- 1 tbsp extra virgin olive oil
- 8 large basil leaves (about 1/4 ounce)
- Flaked Maldon finishing sea salt, to taste
- Balsamic reduction or balsamic vinegar, for drizzling
Optional
- 2 pounds zucchini (about 8 ounces per person), sliced lengthwise after removing ends, for grilling
Instructions
- Marinate the Chicken: Place the chicken breasts in a glass container and add the extra virgin olive oil, balsamic vinegar, maple syrup, and sea salt. Mix well to coat all sides evenly. Cover and refrigerate overnight or for at least 2 hours to allow the flavors to meld.
- Preheat the Grill: When ready to cook, preheat your grill to medium-high heat, aiming for around 400ºF for optimal searing and grilling.
- Prepare the Caprese Salad: While the grill heats, combine the halved cherry tomatoes and mozzarella pearls in a bowl. Add 1 tablespoon of extra virgin olive oil and mix gently. For the basil, stack the leaves, roll them tightly, then slice thinly into a chiffonade. Stir the basil into the tomato and mozzarella mixture and let it sit to develop flavors while the chicken grills.
- Grill the Chicken: Once the grill is heated, place the marinated chicken breasts on the grill and immediately lower the heat to medium. Discard any leftover marinade. Grill the chicken for 8 to 10 minutes on one side until it naturally releases from the grill surface, then flip and cook another 8 to 10 minutes or until no longer pink inside and the internal temperature reaches 165ºF.
- Rest and Slice the Chicken: Remove the grilled chicken from the grill and let it rest on a cutting board for a few minutes to retain juices. Then slice the chicken crosswise for serving.
- Assemble and Serve: Plate the sliced chicken and spoon the Caprese salad topping evenly over the chicken. Drizzle the dish with balsamic reduction or balsamic vinegar to taste, and sprinkle with flaked Maldon sea salt to finish.
Notes
- Marinating overnight enhances flavor and tenderness but 2 hours minimum also works.
- The cooking time may vary depending on the thickness of the chicken breasts; ensure an internal temperature of 165ºF for safety.
- Optional grilled zucchini is a great side dish, slicing it lengthwise before grilling.
- Using fresh mozzarella pearls improves ease of preparation and texture in the salad topping.
- Balsamic reduction adds sweetness and depth; if unavailable, good-quality balsamic vinegar works as an alternative.
Find it online: https://flavorspath.com/grilled-chicken-caprese-recipe/
