Grilled Caprese Chicken Recipe
Perfect for Summer! This easy and fast Grilled Caprese chicken is amazing with salad or pasta! Makes a beautiful presentation too!
We try to move the cooking outside when the temperatures start to rise. Here is Florida we are blessed with grilling weather almost year round. This Grilled Caprese Chicken is such a simple flavorful dish that is just perfect for those hot days. Even if you don’t have a grill you can still make an enjoy this incredible recipe.
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You will Need
- Boneless Skinless Chicken Breasts
- Italian Seasoning
- Fresh Basil
- Fresh Mozzarella Cheese
- Brown Sugar (optional)
- balsamic vinegar
- fresh tomatoes (plum or other medium/large variety)
- salt & pepper
Instructions
Season the chicken breast with 2 tablespoons of balsamic vinegar, Italian seasoning, salt, and black pepper. Cover and allow to rest on the counter as the grill heats, no longer than 1 hour.
Prepare the grill according to the manufacturer’s directions to burn at medium-high heat.
No grill? No problem. You can cook the chicken breasts in the oven at 450 degrees for 15-18 minutes, or until it reaches an internal temperature of 165 degrees.
Place the chicken on the grill and cook, uncovered, for 5 to 8 minutes on each side depending on the thickness. Test the chicken for an internal temperature of 165 degrees.
Remove the chicken and top each chicken breast with a slice of mozzarella. Tent the platter with aluminum foil and allow the cheese to melt.
While the chicken is cooking or the cheese is melting is a great time to make your balsamic reduction. It sound so fancy, but it is very simple.
Place the remaining balsamic vinegar into a small saucepan with the brown sugar. Bring the mixture to a boil over medium-high heat and immediately reduce the temperature to medium-low, allowing the vinegar to reduce by half.
The vinegar will thicken as it cools. If the mixture becomes too thick to spoon over the chicken, add 2 teaspoons of water and return to the heat, stirring until the mixture is mixed and begins to thicken again. That is it.
Take your chicken breast out from the aluminum foil, top with a slice of tomato, drizzle with your balsamic reduction and garnish with basil. VOILA! Your main course is done.
Gluten-Free
This recipe is naturally gluten free. Please check your ingredients to make sure there are no hidden sources of gluten. This chicken is amazing served with a fresh salad or gluten free pasta!
Serving Suggestions
While this Chicken is incredible alone, it is also amazing paired with…
Storage
Store any uneaten chicken in an airtight container in the fridge for up to 3 days.
Grilled Caprese Chicken Recipe
Equipment
Ingredients
- 4 boneless skinless chicken breasts trimmed of excess fat
- ½ cup (+-) balsamic vinegar divided
- 1 tablespoon italian seasoning
- Salt and black pepper to taste
- 1 plum tomato large
- 4 slices fresh mozzarella cheese
- 4 to 6 leaves fresh basil chopped
- 2 tablespoons brown sugar
Instructions
- Season the chicken breast with 2 tablespoons balsamic vinegar, Italian seasoning, salt, and black pepper. Cover and allow to rest on the counter as the grill heats, no longer than 1 hour.
- Prepare the grill according to the manufacturer’s directions to burn at medium-high heat.
- Place the chicken on the grill and cook, uncovered, for 5 to 8 minutes on each side depending on the thickness. Test the chicken for an internal temperature of 165 degrees.
- Remove the chicken and top each chicken breast with a slice of mozzarella. Tent the platter with aluminum foil and allow the cheese to melt.
- Meanwhile, place the remaining balsamic vinegar into a small saucepan with the brown sugar. Bring the mixture to a boil over medium-high heat and immediately reduce the temperature to medium-low, allowing the vinegar to reduce by half. The vinegar will thicken as it cools. If the mixture becomes too thick to spoon over the chicken, add 2 teaspoons of water and return to the heat, stirring until the mixture is mixed and begins to thicken again.
- To serve, remove the foil and top the cheese with a slice of tomato and sprinkle of fresh basil. Drizzle with the balsamic reduction.
