This protein-packed grilled chicken caprese is simple to make and incredibly delicious. The chicken breasts are marinated in a straightforward lemon-basil mixture, grilled perfectly, topped with tomatoes and fresh mozzarella, and drizzled with a balsamic reduction.

This flavorful grilled chicken caprese is a versatile dish that can be served alongside a variety of side dishes or sliced and diced and incorporated into other recipes. Use it in vibrant caprese salads, creamy casseroles, or cooling pasta salads. Whether you’re hosting a dinner or preparing a weeknight meal, this grilled chicken is a fantastic choice.

What is Caprese?

Caprese is a delightful Italian antipasto dish that showcases the flavors of ripe tomatoes, creamy fresh mozzarella cheese, aromatic basil leaves, a drizzle of extra virgin olive oil, and a splash of balsamic vinegar. This combination of ingredients can be enjoyed in various ways, including a refreshing caprese salad, a delicious filling for sandwiches, a flavorful topping for pizzas, and grilled chicken.

What is a balsamic reduction?

A reduction involves simmering the liquid until it is reduced by half. To do this, place the required amount of balsamic vinegar in a saucepan, bring it to a high simmer, then reduce the heat and let the vinegar continue cooking until it thickens and reaches a syrup-like consistency. The result is a rich, flavorful sauce for an assortment of dishes, including grilled chicken caprese. If you’d like to experiment with additional flavors, try using flavored balsamic vinegar like pomegranate, peach, cherry, or fig.

Ingredients

• Skinless chicken breasts (deboned)
• Balsamic vinegar
• Lemons
• Garlic
• Fresh basil leaves (sub with arugula)
• Olive oil (sub with avocado oil)
• Honey
• Salt and Pepper
• Tomatoes (Roma tomato slices, cherry tomatoes, or grape tomatoes)
• Fresh mozzarella cheese

Marinating the chicken

• The marinade: Blend lemon juice, garlic, basil, olive oil, honey, salt, and pepper in a blender or food processor. Taste and adjust as needed.
• Prepare the chicken: Cut chicken breasts in half. Place the halves into a zip-top plastic bag or glass dish.
• Marinating: Pour the marinade over the top, toss to coat—seal the bag, and place it in the fridge for 30-60 minutes.

Making the reduction

• While chicken is marinating, it is time to make the reduction.
• Simmer the balsamic vinegar over medium heat for 4 minutes; stir often.
• Reduce heat to low and continue simmering for an additional 6 minutes, or until reduced by half. The mixture should coat the back of a spoon.
• Remove the balsamic reduction from the heat, cover, and set aside while chicken is cooking.

Grilling the Chicken

• Prepare your grill for 375 degrees indirect cooking (two-zone set up).
• Place the marinated chicken breasts on the cooler side of the grill and cook for 10-15 minutes, turning 1-2 times.
• Move breasts over direct heat during the last 3-4 minutes of cooking for a nice quick sear.
• Chicken is done once it reaches an internal temperature of 165 degrees F. in the thickest part of the breast.

Assembling grilled chicken caprese

• Once cooked, transfer the grilled chicken onto a clean cutting board or large platter.
• Top each breast with a slice of fresh mozzarella cheese, 1-2 slices of tomato, the balsamic reduction, then chopped basil. Serve immediately.
• Store leftover caprese chicken in an airtight container in the refrigerator for up to 3 days. If making ahead, store all the ingredients separately, and assemble once the chicken is warmed through. Doing this will help keep the tomatoes from turning mushy and compromising the textural integrity of the dish.

Recipe alternative

Vegetarian option: Mix it up a little and this recipe on veggies instead of chicken breasts. Use it one grill eggplant slices or portabella mushrooms.

More grilled chicken recipes!

• Grilled Cilantro-Lime Chicken Breasts
• Grilled Honey-Mustard Chicken Breasts
• Lemon-Pepper Chicken Breasts
• Smoked Chicken Breasts
• Easy Chicken Recipes for the Grill or Smoker!

Print

Chicken Caprese on the Grill

Grilled caprese chicken is a perfect way to enjoy the classic caprese salad in a hearty main course.

Course Main Dish, Salad

Cuisine American

Keyword Grilled Chicken Breasts

Prep Time 15 minutes minutes

Cook Time 10 minutes minutes

Marinating Time 30 minutes minutes

Total Time 55 minutes minutes

Servings 6 servings

Calories 306kcal

Ingredients

• 3 chicken breasts large sized, skinless and boneless
• 1 cup balsamic vinegar

For marinade:

• 2 lemons juiced
• 2 cloves garlic peeled
• 5 basil leaves roughly chopped
• 1 tablespoon olive oil
• 1 tablespoon honey
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

For topping:

• 3 medium tomatoes sliced
• 6 slices fresh mozzarella use more if needed
• 2 tablespoons chopped basil

Instructions

• Blend lemon juice, garlic, basil, olive oil, honey, salt, and pepper in a blender or food processor. Taste and adjust as needed.
• Cut chicken breasts in half. Place the halves into a zip-top plastic bag or glass dish.
• Pour the marinade over the top, toss to coat—seal the bag, and place it in the fridge for 30-60 minutes.
• While chicken is marinating, it is time to make the reduction.
• Simmer the balsamic vinegar over medium heat for 4 minutes; stir often.
• Reduce heat to low and continue simmering for an additional 6 minutes or until reduced by half. The mixture should coat the back of a spoon.
• Remove the balsamic reduction from the heat, cover, and set aside while the chicken is cooking.
• Prepare your grill for 375 degrees indirect cooking (two-zone set up).
• Place the marinated chicken breasts on the cooler side of the grill and cook for 10-15 minutes, turning 1-2 times.
• Move breasts over direct heat during the last 3-4 minutes of cooking for a nice quick sear.
• Chicken is done once it reaches an internal temperature of 165 degrees F. in the thickest part of the breast.
• Once cooked, transfer the grilled chicken onto a clean cutting board or large platter.
• Top each breast with a slice of fresh mozzarella cheese, 1-2 slices of tomato, the balsamic reduction, then chopped basil. Serve immediately.
• Store leftover caprese chicken in an airtight container in the refrigerator for up to 3 days. If making ahead, store all the ingredients separately, and assemble once the chicken is warmed through. Doing this will help keep the tomatoes from turning mushy and compromising the textural integrity of the dish.

Nutrition

Serving: 1g | Calories: 306kcal | Carbohydrates: 17g | Protein: 32g | Fat: 12g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 95mg | Sodium: 517mg | Potassium: 693mg | Fiber: 2g | Sugar: 12g | Vitamin A: 799IU | Vitamin C: 29mg | Calcium: 180mg | Iron: 1mg

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