Grilled Chicken Caprese (Printable Recipe)
Juicy grilled chicken topped with fresh tomatoes, mozzarella, and basil, finished with a balsamic reduction.
# Ingredients You'll Need:
→ Balsamic Grilled Chicken
01 -
1.5 pounds boneless, skinless chicken breasts (about 2-3 pieces)
02 -
2 tablespoons extra virgin olive oil
03 -
2 tablespoons balsamic vinegar
04 -
1 tablespoon maple syrup (Grade A preferred)
05 -
1/2 teaspoon sea salt
→ Caprese Salad Topping
06 -
1 pound cherry tomatoes, halved (approximately 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), sliced thinly into chiffonade
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), ends trimmed and halved lengthwise
# Steps to Follow:
01 -
Place the chicken breasts in a glass container and add the marinade ingredients. Mix everything together well, cover, and refrigerate overnight or for at least 2 hours.
02 -
Preheat the grill over medium-high heat.
03 -
Combine the cherry tomatoes, mozzarella pearls, and olive oil in a mixing bowl. Slice the basil leaves into a thin chiffonade and mix into the salad. Let the mixture sit while the chicken cooks.
04 -
Once the grill reaches 400ºF, place the chicken on the grill and immediately lower the heat to medium. Discard any leftover marinade. Grill the chicken for 8-10 minutes or until it loosens from the grill, then flip and cook for another 8-10 minutes or until the center is no longer pink.
05 -
Remove the chicken from the grill and let it rest on a cutting board for a few minutes. Slice the chicken into portions.
06 -
Serve the grilled chicken topped with the Caprese Salad. Drizzle balsamic reduction over the dish and sprinkle with flaked finishing sea salt to taste.
# Extra Tips:
01 -
Mozzarella pearls are small balls of mozzarella, also called bocconcini. If unavailable, substitute with fresh mozzarella torn into bite-sized pieces.
02 -
Chicken breasts may be grilled whole and sliced in half for serving. Alternatively, use four small chicken breasts or halve two large breasts lengthwise for shorter cooking times.