Grilled Caprese Chicken Recipe
Marinated with basil and lemon, this chicken is cooked on the grill, then topped with fresh mozzarella, sliced tomatoes, and a balsamic reduction.
- Serves: 4 persons
- ⅓cup olive oil
- ⅓cup freshly squeezed lemon juice, from 2 lemons
- 9large basil leaves, divided
- 2cloves garlic
- 1teaspoon sea salt
- ¼teaspoon white pepper
- 4boneless, skinless chicken breasts
- ¾cup balsamic vinegar
- 4(1/2-inch thick) slices of mozzarella cheese
- 2to 3 medium tomatoes (sliced)
Step 1Gather the ingredients.
Step 2Place olive oil, lemon juice, 6 whole basil leaves, garlic, sea salt, and white pepper in food processor. Pulse mixture 10 to 12 times or more until well combined. Stir and taste mixture for salt content. Adjust accordingly.
Step 3Place chicken breasts in a resealable plastic bag, pour mixture over chicken, making sure that each piece is coated well. Seal bag and place into refrigerator for 1 to 2 hours.
Step 4Make the balsamic reduction while chicken is marinating. Add vinegar into a saucepan and bring to a boil, reduce, and simmer for 8 to 10 minutes. It should have a thick, syrupy consistency that coats the back of a spoon. Once this is achieved, remove from heat, cover, and set aside.
Step 5Preheat grill to medium heat. Remove chicken from bag and place onto grill. Cook for 8-10 minutes per side, depending on thickness.
Step 6Toward the end of the cooking time, place a slice of mozzarella and 1-2 slices of tomato on each breast. Cook for 2-3 additional minutes. Chicken is done once it reaches an internal temperature of 165 degrees F in the thickest part of the meat. Remove from heat and garnish with reduced balsamic and the remaining 3 chopped basil leaves before serving.
Step 7Remove from heat. Chop the 3 remaining basil leaves, and garnish the chicken with the reduced balsamic and basil.