When caprese salad meets grilled chicken, you’ve got the ultimate summer dinner. There’s just something so comforting about juicy chicken straight off the grill, layered with creamy mozzarella, sun-ripened tomatoes, and fragrant basil. It’s light yet filling, simple to prepare, and it looks absolutely stunning when you bring it to the table.
The secret to this dish is the marinade. Balsamic vinegar, garlic, olive oil, and shallots come together to create the perfect balance of tang and sweetness. Letting the chicken soak for a few hours makes all the difference, because every bite is infused with flavor. Then when the chicken hits the grill, it develops that irresistible golden char on the outside while staying tender and juicy inside.
Of course, no caprese would be complete without mozzarella and tomatoes. I love using thick slices of fresh mozzarella that just melt beautifully over the hot chicken. Add in those charred tomato slices and suddenly you’ve got all the flavor of a caprese salad but turned into a hearty main dish. Fresh basil is the finishing touch – its fragrance and freshness brighten everything up.
This recipe is perfect for summer evenings when you want something a little more special but still easy. It works just as well for a weeknight dinner as it does for entertaining guests, because it looks so impressive and feels restaurant-worthy. You can even make it your own by adding a drizzle of balsamic glaze or a sprinkle of sea salt right before serving.
Serve it with a simple green salad or some crusty bread to soak up the juices and you’ve got a meal that captures all the flavors of summer on one plate. Simple, fresh, and completely delicious – that’s grilled chicken caprese.
Grilled Chicken Caprese
Equipment
- Sharp knife
- Serving Platter
- Evo Grill
Ingredients
- 4 boneless skinless chicken breasts
- 4 thick slices of fresh mozzarella cheese
- 4 large slices of beef tomatoes
- Fresh basil leaves
- 3 tablespoons balsamic vinegar
- ½ shallot chopped finely
- 2 teaspoons olive oil
- ½ teaspoon salt
- 1 tablespoon fresh minced garlic
Instructions
- Make the marinade by mixing together the balsamic vinegar, olive oil, minced garlic, chopped shallot and salt. Place the chicken into a ziplock bag, pour over the marinade then toss to coat. Seal and chill for at least four hours.
- Remove the chicken from the marinade. Heat the grill. I use an EVO grill to cook these but a barbeque also works great.
- Cook the chicken until golden brown on both sides and cooked through which usually takes around 6 minutes on each side. The internal temperature must reach 165ºF / 74ºC.
- For the last few minutes of cooking lay the tomato slices onto the grill to char.
- Turn off the grill and top the chicken breasts with the mozzarella and cover for a minute of two until the cheese is melted.
- Serve the chicken and mozzarella topped with the tomato slices, drizzled with balsamic glaze and garnished with the basil leaves.
- Sprinkle with a little sea salt and pepper and additional olive oil if desired.
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and tag @Addthelove_ on Instagram and hashtag it #Addthelove.
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