Caprese Grilled Chicken (Printable Version)
# What You Need:
→ Chicken
01 -
4 boneless, skinless chicken breasts
02 -
2 tablespoons olive oil
03 -
1 teaspoon dried Italian herbs (or a mix of oregano, basil, and thyme)
04 -
1 teaspoon garlic powder
05 -
¾ teaspoon salt
06 -
½ teaspoon black pepper
→ Topping
07 -
1 cup cherry tomatoes, halved
08 -
8 oz (225 g) fresh mozzarella, sliced or torn
09 -
¼ cup fresh basil leaves, torn or sliced
10 -
1 tablespoon balsamic glaze (optional, for drizzling)
# Steps to Follow:
01 -
Preheat your grill to medium-high heat (about 400°F / 200°C).
02 -
Pat chicken breasts dry. Rub both sides with olive oil, Italian herbs, garlic powder, salt, and black pepper.
03 -
Grill chicken for 6–8 minutes per side, or until cooked through and internal temperature reaches 165°F (74°C).
04 -
While the chicken is grilling, toss cherry tomatoes with a pinch of salt.
05 -
In the last 2 minutes of grilling, top each chicken breast with mozzarella slices. Close the grill lid to melt the cheese slightly.
06 -
Remove chicken from the grill and transfer to a serving platter. Top each piece with cherry tomatoes and fresh basil. Drizzle with balsamic glaze if desired. Serve immediately.
# Additional Notes:
01 -
For extra flavor, marinate the chicken in olive oil, herbs, and garlic for 2 hours before grilling.
02 -
Substitute boneless thighs for breasts if preferred.
03 -
Try adding a handful of arugula under the tomatoes for a peppery bite.
04 -
Pair with a crisp Sauvignon Blanc or Pinot Grigio.