Juicy Grilled Chicken Caprese

This grilled chicken caprese brings together all the classic Italian flavors into one gorgeous main dish. The juicy balsamic-marinated chicken pairs perfectly with the fresh caprese topping of tomatoes, mozzarella, and basil for a meal that's both impressive and simple to prepare.

I first made this recipe for a backyard dinner party when friends were coming over last minute. The combination was such a hit that it's now my go-to summer entertaining dish when I want something that looks impressive without hours in the kitchen.

Ingredients

• Boneless skinless chicken breasts: Serve as the perfect canvas for the balsamic marinade and fresh toppings. Look for evenly sized pieces for consistent cooking.
• Extra virgin olive oil: Adds richness to both the marinade and caprese topping. Use a good quality oil since its flavor will shine through.
• Balsamic vinegar: Provides the signature tangy flavor that makes this dish special. The marinade uses regular balsamic while a reduction finishes the dish.
• Maple syrup: Balances the acidity with natural sweetness. Grade A has a lighter flavor that complements without overpowering.
• Cherry tomatoes: Offer bursts of juicy sweetness. Choose ripe, colorful ones for the best flavor and appearance.
• Fresh mozzarella pearls: Melt slightly over the warm chicken. The small size means no additional cutting required.
• Fresh basil: Brings the essential aromatic quality that defines caprese. Look for vibrant green leaves without any dark spots.
• Finishing sea salt: Adds texture and enhances all the flavors. Flaked varieties like Maldon work beautifully here.

Step-by-Step Instructions

Marinate the chicken:

Place chicken breasts in a glass container and mix with olive oil, balsamic vinegar, maple syrup, and sea salt. Cover completely and refrigerate overnight or at least 2 hours to allow the flavors to penetrate the meat fully.

Preheat the grill:

Heat your grill to medium high around 400°F. A properly preheated grill ensures those beautiful grill marks and prevents sticking.

Prepare the caprese topping:

While the grill heats, combine halved cherry tomatoes, mozzarella pearls, and olive oil in a bowl. This gives the flavors time to meld while the chicken cooks.

Chiffonade the basil:

Stack the fresh basil leaves, roll them tightly like a cigar, and slice into thin ribbons. This technique maximizes the visual impact and ensures basil in every bite. Gently fold into the tomato mixture.

Grill the chicken:

Place marinated chicken on the hot grill then immediately reduce heat to medium. Discard any remaining marinade. Grill for 8 to 10 minutes until the chicken naturally releases from the grates, then flip and continue cooking until internal temperature reaches 165°F.

Rest and slice:

Allow the grilled chicken to rest for a few minutes on a cutting board. This keeps the juices inside rather than running out when cut. Slice against the grain for maximum tenderness.

Assemble and serve:

Place sliced chicken on plates and generously top with the caprese mixture. Drizzle with balsamic reduction and sprinkle with flaked sea salt just before serving.

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You Must Know

The overnight marinade makes all the difference in flavor development and tenderness

Each component can be prepped ahead for easy assembly at mealtime

This dish is naturally gluten free and packed with protein

This recipe reminds me of my trip to Tuscany where I first fell in love with the caprese combination. The local chef taught me that the quality of ingredients matters more than complicated techniques. Whenever I make this dish now, I'm transported back to that hillside restaurant with views of the Italian countryside.

Make It A Complete Meal

This versatile chicken caprese pairs beautifully with grilled vegetables for a complete summer meal. Simply brush zucchini, eggplant, or bell peppers with olive oil, sprinkle with salt, and grill alongside the chicken until tender with light char marks. The smoky flavor complements the fresh caprese topping perfectly.

Balsamic Reduction Tips

A good balsamic reduction elevates this dish from good to extraordinary. To make your own, simply simmer 1 cup of balsamic vinegar over medium-low heat until reduced by half and syrupy enough to coat the back of a spoon. Watch carefully to prevent burning. The reduction will thicken further as it cools, so remove from heat when it's slightly thinner than your desired consistency.

Meal Prep Options

This recipe works wonderfully for meal prep. Marinate the chicken up to 24 hours in advance, and prepare the caprese topping (minus the basil) up to 4 hours ahead, stored in the refrigerator. Add the fresh basil just before serving. Leftovers can be enjoyed cold in a salad or wrapped in a flatbread for lunch the next day.

Frequently Asked Questions

→ How do you marinate the chicken?

Combine balsamic vinegar, olive oil, maple syrup, and sea salt, then coat the chicken breasts in the mixture. Allow it to marinate for at least 2 hours or overnight for maximum flavor.

→ What is the best way to prepare the Caprese topping?

Mix halved cherry tomatoes with mozzarella pearls, olive oil, and fresh basil sliced into thin ribbons (chiffonade). Let the mix sit while the chicken is grilling for enhanced flavors.

→ How do you make the balsamic reduction?

Simmer balsamic vinegar on low heat until it thickens and reduces by half. Be patient, as this process takes time but enhances the sweetness and depth of flavor.

→ What temperature should the grill be for cooking chicken?

Preheat the grill to 400ºF. Once you place the chicken on the grill, reduce the heat to medium for even cooking.

→ What other sides pair well with this dish?

Optional grilled zucchini is a great complement, but you can also serve this dish with a side of fresh greens, crusty bread, or roasted potatoes.