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Grilled Caprese Chicken is an easy and healthy dinner that’s perfect for those sweet summer tomatoes! Juicy balsamic marinated chicken breasts, thick slices of tomatoes, basil, fresh mozzarella all drizzled with balsamic glaze.
When I decided to create this grilled caprese chicken recipe, I wanted to set mine apart from all the other caprese chicken recipes out there. Instead of just seasoning my chicken with salt and pepper before grilling it, I decided to give it a boost of flavor and use my easy homemade balsamic marinade that I use for this grilled balsamic chicken.
Why You’ll Love Grilled Caprese Chicken
The Best Marinade – The marinade for this caprese chicken is one of my favorites! It’s a simple marinade with a lot of flavor. Balsamic vinegar and pesto are the stars of the marinade, which also happen to be flavors you expect when you think of a caprese salad!
Meal Prep Friendly – If you meal prep this is an excellent option to make. It holds up well for multiple days. Pair it alongside this simple orzo with spinach and roasted red peppers.
Easy to Make – There’s almost no prep work involved with this recipe. Let the marinade do it’s thing, slice a couple tomatoes and fresh mozzarella and that’s all there is to it!
Ingredient Notes
Chicken – Chicken breasts are best for this recipe. They have a larger surface area compared to chicken thighs, which you’ll need so the tomato and mozzarella slices can sit on top of them.
Balsamic vinegar – This vinegar has a sweet, rich flavor. The longer it’s aged the sweeter and thicker it gets.
Pesto – Basil pesto adds a wonderful fresh herby, garlic, salty flavor to the marinade. I love Gotham Greens refrigerated pesto or DeLallo jarred pesto.
Garlic powder, red pepper flakes – Fresh garlic can be used if you don’t have garlic powder. Use one clove. If you don’t want any spicy flavor in the marinade, omit the red pepper flakes.
Honey – Honey balances the acidity of the vinegar. You don’t need much since balsamic vinegar is already a little sweet. Maple syrup can also be used.
Olive oil – You need oil to balance out the acid in the vinegar and it helps tenderize the meat.
Basil – Fresh basil leaves are one of the key ingredients for caprese.
Mozzarella – Fresh mozzarella is what I like to use. You can use regular block mozzarella cheese or buffalo mozzarella.
Balsamic glaze – Balsamic glaze is reduced balsamic vinegar. It’s sweeter and has a thick syrup consistency. It’s fabulous drizzled on top of the grilled chicken!
Helpful Tips
- The chicken will have maximum flavor if you let it work it’s magic overnight, but if you forget, even a couple hours in the marinade will do wonders for it.
- I love the way fresh mozzarella melts, it’s so gooey and way more flavor than the block style cheese. I highly recommend using it for this recipe.
- During the last couple minutes of grilling top the chicken with a slice of mozzarella, thick tomato slices, and a few basil leaves. Don’t add them too early or it will turn into a big mess because the tomatoes will release their juices and the mozzarella will be melting off all over the grill grates.
Serving Suggestions
Serve the Caprese Balsamic Grilled Chicken drizzled with balsamic glaze and a side dish of your choice. I’ve served it with this White Bean, Artichoke and Tomato Salad, but a classic salad such as Caesar Salad would be delicious with it.
It would also be delicious paired with pasta. This Berry Pesto Pasta Salad or Grilled Vegetable Pesto Pasta are great options.
Storage
Leftover grilled caprese chicken will keep for up to 4 days. Reheat the leftovers in the microwave until warmed through. You can also reheat them in the oven at 350° F. until warm.
You can freeze grilled balsamic caprese chicken, but it should be done without the tomatoes, basil, and mozzarella. Defrost the chicken in the fridge overnight and then add the caprese toppings onto the chicken when you’re ready to reheat it.
If you make this Grilled Caprese Chicken, please leave a comment and/or give this recipe a rating! I love hearing from you and do my best to respond to your comments. And if you’re on Instagram tag @reciperunner so I can see your beautiful creations!
Grilled Balsamic Caprese Chicken Recipe
Ingredients
Balsamic Grilled Chicken
- 1 1/2 pound boneless skinless chicken breasts
- 2 tablespoons balsamic vinegar
- 2 tablespoon pesto
- 1 tablespoon olive oil
- 2 teaspoons honey
- 1 teaspoon kosher salt or to taste
- 1/2 teaspoon garlic powder
- 1/4 teaspoon red pepper flakes (optional)
Other Ingredients
- 8 slices fresh mozzarella cheese
- 1 large or 2 small tomatoes, cut into 8 slices
- 8 basil leaves
Instructions
- Whisk together all of the ingredients for the balsamic grilled chicken. Put the chicken breasts in a freezer bag and pour the marinade over them. Press the air out of the bag, seal it and massage the marinade into the chicken. Refrigerate for at least 4 hours or overnight.
- Preheat grill to medium-high heat and oil the grates. When the grill is hot place the marinated chicken onto it and grill for 4-6 minutes per side or until the internal temperature reaches 165° F.
- During the last couple minutes of grilling, layer 2 slices of tomatoes, 2 basil leaves and 2 slices of mozzarella on top of each chicken breast. When the cheese is melted remove from the grill. Drizzle with balsamic glaze before serving.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
More Caprese Inspired Recipes
Hi Danae!
Instead of making a marinade for the chicken (allergy to pine nuts – found in most pesto), could you just marinate the chicken in store brought balsamic glaze instead?
Thanks,
Absolutely! Enjoy the chicken.
How do you make the glaze to drizzle on the chicken before serving? Are you supposed to reserve some of the marinade?
Hi! The balsamic glaze is something I generally just buy at the store. However, if you are interested in making your own here’s a recipe for how to make it. https://reciperunner.com/grilled-cherry-goat-cheese-arugula-pizza/
Nice recipe so tasty I Like Grilled chicken to eat Thank you “Danae” to sharing my best food