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Platter with grilled chicken margherita garnished with cherry tomatoes and basil.
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Grilled Chicken Margherita (Chicken Caprese)

This Grilled Chicken Margherita is a fresh and easy summer dinner made with juicy grilled chicken breasts, fresh mozzarella, cherry tomatoes and basil. It comes together with minimal effort and in under 45 minutes.  
Prep Time15 minutes
Cook Time15 minutes
Marinating Time15 minutes
Course: Main Course
Cuisine: American
Servings: 4 people
Author: Luay Ghafari
Cost: $20

Ingredients

For the Chicken

  • 1½ lb Chicken breasts (boneless, skinless) - 3-4 breasts
  • 1 tbsp Extra virgin olive oil
  • 1 tsp Dried thyme
  • 1 tsp Dried oregano
  • 1½ tsp Kosher salt
  • ½ tsp Black pepper
  • 1 Ball of fresh Mozzarella (sliced about ¼-inch thick) - You need enough slices to cover the chicken

For the Topping

  • 1 cup Cherry tomatoes (halved)
  • ¼ cup Fresh basil (torn or chopped)
  • 1 Garlic clove (minced)
  • 2 tbsp Extra virgin olive oil
  • 1 tbsp Balsamic vinegar
  • Kosher salt and pepper to taste

Instructions

  • Pound and Season the Chicken. Place a chicken breast on a cutting board and cover it with a sheet of plastic wrap or parchment paper. With a mallet, pound until you even out the thickness. You are looking for a thickness of about ¾-inch. Season the pounded chicken breasts with olive oil, thyme, oregano, salt and pepper. Let the chicken marinate for 15-30 minutes in the fridge.
  • Prepare the Topping. In a small bowl, combine the sliced cherry tomatoes, fresh basil, grated garlic, balsamic vinegar and remaining olive oil. Season with a pinch of salt and pepper. Toss, taste and adjust to your liking.
  • Grill. Grill the seasoned chicken breasts on an outdoor gas or charcoal grill on medium-high heat, until cooked through. This should take about 5-6 minutes per side, but a meat thermometer helps ensure you’re not overcooking the chicken. The chicken is ready when it reaches an internal temperature of 165°F (74°C).
  • Add Cheese. Turn off the grill and place the slices of cheese on top of the chicken breasts. Let the residual heat from the chicken and oven slightly soften the cheese.
  • Dress. Transfer the chicken breasts to individual plates or a serving platter and garnish with the cherry tomato and basil topping over the melted mozzarella.

Notes

Refer to the post above if you need step-by-step recipe photos. 
Key Ingredient Notes:
  • Chicken breasts: I am using skinless boneless chicken breasts here. The downside to using chicken breast is that it can get dry quickly, so if you prefer, you can use skinless boneless chicken thighs. 
  • Fresh Mozzarella Cheese: I like to use a ball of fresh mozzarella packed in liquid. The cheese is soft and will melt nicely on the chicken.
  • Fresh Basil: The flavor profile for margherita/caprese includes basil, so I really wouldn’t substitute it. But if you must, parsley will work in a pinch but won't be as delicious.
  • Balsamic Vinegar: Adds acidity and sweetness to the tomato topping. Use an aged balsamic if you have it, but if you don’t, any balsamic will do. You could also use red wine vinegar or fresh lemon juice in a pinch.
 
Tips for Success:
  • Pound the chicken evenly. This helps the chicken cook at the same rate and prevents thinner sections from drying out.
  • Pre-oil the grill grates. The chicken is already oiled, but cleaning your grill grates and spraying them with nonstick spray will help the chicken release.
  • Use a thermometer. Chicken breast can dry out quickly on the grill, and the cooking time will vary from grill to grill. Cook until the thickest part reaches 165°F (74°C).

Nutrition

Calories: 301kcal | Carbohydrates: 3g | Protein: 37g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.02g | Cholesterol: 109mg | Sodium: 1367mg | Potassium: 731mg | Fiber: 1g | Sugar: 2g | Vitamin A: 332IU | Vitamin C: 11mg | Calcium: 32mg | Iron: 2mg