Grilled Chicken Caprese

Grilled Chicken Caprese gets straight to the point: grilled chicken with the fresh, easygoing spirit of caprese. It is practical enough for a weeknight without tasting like a compromise. It is especially good when summer cooking is in full swing. Around here, the food matters, but so does what happens once it gets to the table. I want recipes that give people a reason to sit down, hang out, laugh a little louder and stay longer than they planned. If everybody is reaching back into the plate before dinner is technically over, you did it right. If you need a chicken recipe with more personality than the usual weeknight fallback, Grilled Chicken Caprese belongs in the rotation. That Italian-American spirit is a big part of why I keep coming back to dishes like this. It is familiar without being boring, generous without being fussy, and it feels right at home next to a loaf of bread, a bottle of wine and a table that is probably a little too crowded.

Grilled

Grilled Chicken Caprese

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Grilled Chicken Caprese is a craveable chicken dinner with big flavor and no boring bites.

Prep 45 minutes mins

Cook 15 minutes mins

Total 1 hour hr

Makes 4

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Ingredients  

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For the Balsamic Chicken

• ▢ 2 lbs chicken breast sliced thin
• ▢ 1/4 cup balsamic
• ▢ 1/4 cup olive oil
• ▢ 1 tbsp Dijon mustard
• ▢ 1 tbsp honey
• ▢ 1/2 tbsp dried oregano
• ▢ 1/2 tbsp dried thyme
• ▢ Salt & pepper

For the Caprese

• ▢ 8 oz mini bocconcini or mini mozz balls quartered
• ▢ 8 oz cherry tomatoes quartered
• ▢ Basil as needed
• ▢ EVOO to taste
• ▢ Balsamic to taste
• ▢ Salt & Pepper to taste
• ▢ Balsamic Glaze for garnish
• ▢ Basil for garnish

Instructions 

Cook Mode

• Mix all the balsamic chicken marinade ingredients together in a large bowl. Then add the chicken, salt, pepper, and mix until the chicken is fully coated. Transfer to the fridge, and let the chicken marinade for 2 hours, or overnight.
• Quarter the bocconcini and cherry tomatoes and add to a bowl. Add torn basil, salt, pepper, EVOO, and balsamic to taste. Mix until fully combined and transfer to the fridge to let the flavors marinate together.
• Heat a grill over high heat and spray with non stick spray. Cook your chicken for 2-4 minutes per side (depending on thickness), or until charred and internal temp reaches 165°
• Plate your chicken, and top with the caprese salad and another splash of balsamic. Enjoy!