Grilled Chicken Caprese Recipe
We have been in love with a classic caprese salad for a long time and we are so excited to bring you this fun twist that turns grilled chicken breasts into the most delicious caprese chicken! During this time of year, there is always a basil plant that is growing like crazy in our garden and it always nice to find a new way to use this flavorful herb. Trust us, this chicken recipe will quickly become a new family favorite recipe that everyone loves!
Looking for Another Fun Caprese Recipe?
If you love them as much as we do, you definitely need to try our Caprese Sandwich!
What You Will Need
Be sure to see the recipe card below for a full listing of ingredients, instructions, and estimated nutritional information.
- olive oil – the perfect base for the best grilled chicken caprese marinade recipe.
- lemon juice & lemon zest – a little bit of acidity helps to amplify all the delicious flavor!
- soy sauce & worcestershire sauce – both add some nice umami flavor that really gives you some juicy chicken.
- fresh garlic – everything is always better with some garlic in the mix.
- salt and pepper – simple seasonings that are needed when cooking any cut of meat.
- boneless skinless chicken breasts – we highly recommend using chicken breasts to hold the large cheese & tomato slices. You can use chicken thighs but they are smaller and harder to hold everything on top.
- fresh mozzarella cheese – there is simply nothing better than this!
- juicy tomatoes – an essential fresh ingredients that is needed when making any caprese recipe.
- fresh basil leaves – this fresh herb brings all the classic flavor that you know and love.
- balsamic sauce – or balsamic glaze is a thickened version of balsamic vinegar that can easily be made in your own kitchen or buy a store-bought version at your local grocery store.
How To Make Grilled Chicken Caprese
Step 1: The recipe card below includes ingredients and instructions for a delicious chicken marinade, but this step is completely optional. If you do not marinate the chicken, simply pat dry with paper towels and season all sides with salt and pepper.
Step 2: Place the boneless chicken breasts on the hot grill over direct, medium-high heat. Let cook for 4-5 minutes per side to get perfect grill marks. Then move to indirect, medium-low heat and continue the cook time until the internal temperature reaches 160 degrees F.
Step 3: Now place a slice of mozzarella cheese on top, followed by a thick slices of tomato. Close the outdoor grill lid and cook for about 2 minutes.
Step 4: Carefully remove cooked chicken from the grill, let the meat rest, and then add basil and a drizzle of balsamic glaze on top to serve.
Recipe FAQ
The traditional caprese ingredients are fresh mozzarella, tomato, basil, and some balsamic glaze on top. We kept that going here, but just served it on top of some perfectly grilled chicken.
There are so many great options! We love to add a side dish to make this a complete meal with grilled potato wedges, a summer grain salad, grilled asparagus, grilled bread, crusty bread, or a strawberry spinach salad.
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Ingredients
Marinade:
- 2 tablespoons extra virgin olive oil, or avocado oil
- 1/4 cup soy sauce, or tamari or coconut aminos
- 2 teaspoons garlic, minced
- 2 teaspoons worcestershire sauce
- 1 teaspoon lemon juice
- 1 teaspoon lemon zest, minced
- 1/8 teaspoon kosher salt
- 1/8 teaspoon ground black pepper
Grilled Caprese Chicken:
- 4 boneless, skinless chicken breasts, (approx. 1/2 lb each)
- 8 slices mozzarella cheese
- 4 slices beefsteak tomato
- fresh basil, chopped
- balsamic glaze
Instructions
- Marinade (optional): Combine Marinade ingredients in a small bowl and whisk. Add 4 boneless, skinless chicken breasts to a reusable silicone bag or glass container; pour marinade over top and ensure chicken is fully coated. Cover tightly and place in refrigerator. Let marinate 30 minutes.
- Prep Grill: Heat grill to medium heat (approximately 400℉) and ensure grill grates are clean.
- Grill Chicken: Place chicken on direct heat (direct flame) and cook at medium heat for 4-5 minutes per side. Move chicken away from the direct heat (direct flame) so that it is cooking on indirect heat (maintaining the same grill temp) and cook for an additional 5-7 minutes (you don't need to flip during this point because the chicken will cook as if it is in an oven) or until the internal temperature at the thickest part of the chicken reads 160℉ on your meat thermometer.
- Add Cheese: When the chicken reaches approx. 160℉, open the grill and place 2 slices of cheese on each piece of chicken, then place the tomato slice on top. Close the grill and let the cheese melt, approx. 2 minutes.
- Let Rest: Remove from grill and let rest at least 5 minutes so the juices can redistribute (the chicken will continue to cook during this time and the internal temp will continue to rise up to 10 additional degrees). Chicken is safe to eat when it reaches an internal temp of 165 degrees (at thickest part of the breast).
- Serve: Serve with fresh chopped basil and balsamic glaze. Enjoy immediately!
Notes
- Marinade Optional: feel free to skip this step and just season chicken with some salt and pepper! You can also use a balsamic marinade if you prefer.
- Juicy Chicken: The key to a juicy chicken breast is to not over-cook it! Remember that chicken continues to cook even while it is resting. Chicken is fully cooked when it reaches 165 degrees F. so pulling it off the grill a few degrees before it reaches 165 will help ensure it doesn’t get over-cooked (because it will keep cooking and the internal temp will keep rising a few degrees during the rest time).
- Storage: any leftover chicken can be kept in an airtight container in the fridge for up to 3-4 days.
Nutrition
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