Grilled Chicken with Caprese (Print Version)
# Ingredients:
→ Balsamic Grilled Chicken
01 -
1.5 pounds boneless skinless chicken breasts (approximately 2-3 pieces)
02 -
2 tablespoons extra virgin olive oil
03 -
2 tablespoons balsamic vinegar
04 -
1 tablespoon Grade A maple syrup
05 -
1/2 teaspoon sea salt
→ Caprese Salad Topping
06 -
1 pound cherry tomatoes, halved (approximately 4 cups)
07 -
6 ounces fresh mozzarella pearls, drained and halved
08 -
1 tablespoon extra virgin olive oil
09 -
8 large basil leaves (1/4 ounce), chiffonade sliced
10 -
Flaked finishing sea salt, to taste
11 -
Balsamic reduction or balsamic vinegar, for drizzling
→ Optional
12 -
2 pounds grilled zucchini (8 ounces per person), sliced lengthwise
# Instructions:
01 -
Place the chicken breasts in a glass container and add the olive oil, balsamic vinegar, maple syrup, and sea salt. Mix well to coat the chicken evenly, cover, and refrigerate for at least 2 hours or overnight.
02 -
Preheat the grill over medium-high heat as the chicken marinates.
03 -
Combine the halved cherry tomatoes, mozzarella pearls, and olive oil in a bowl. Stack the basil leaves, roll them tightly, and slice into thin strips (chiffonade). Mix the basil into the salad and set aside.
04 -
Once the grill reaches 400°F (204°C), place the chicken on the grill and lower the heat to medium. Discard any remaining marinade. Grill for 8-10 minutes on one side until the chicken loosens from the grill and is easy to turn over. Cook for an additional 8-10 minutes or until the internal temperature reaches 165°F (74°C).
05 -
Remove the cooked chicken from the grill and let it rest for a few minutes. Slice the chicken, serve on a plate, and top with the Caprese Salad. Drizzle with balsamic reduction and sprinkle with flaked sea salt to taste.