Juicy Grilled Caprese Chicken Recipe

Introduction

Juicy Grilled Caprese Chicken is a flavorful twist on a classic Italian salad, featuring tender marinated chicken topped with fresh mozzarella, basil pesto, and marinated cherry tomatoes. This dish is perfect for a summer barbecue or an easy weeknight dinner that feels special.

Ingredients

• 2 ½ lbs chicken breasts (about 4 pieces)
• ½ cup Italian dressing (we use Wish-Bone)
• ⅓ cup Toom garlic dip (or any garlic sauce aka toum)
• 1 tablespoon Italian seasoning
• Kosher salt & fresh ground black pepper, to taste
• 8 ounces sliced fresh mozzarella (about 2 slices per chicken breast)
• ¼ cup basil pesto, divided
• Aged balsamic vinegar glaze, for drizzling
• Fresh basil leaves, for garnishing (optional)
• 12 ounces cherry tomatoes, halved
• ¼ cup olive oil
• 2 tablespoons red wine vinegar
• 1 teaspoon garlic paste or powder
• 1 teaspoon kosher salt
• 1 teaspoon dried parsley
• 1 teaspoon dried basil

Instructions

1. Step 1: Pat the chicken breasts dry with paper towels. Place them on a cutting board and use a meat mallet to pound the chicken to an even thickness of about ½-inch. Transfer the chicken into a shallow baking dish or large resealable plastic bag.
2. Step 2: In a bowl, combine Italian dressing, Toom garlic dip, Italian seasoning, kosher salt, and black pepper. Massage this marinade into the chicken until fully coated. Cover the dish or seal the bag and refrigerate for at least 6 hours or preferably overnight.
3. Step 3: Around 30 minutes before cooking, remove the chicken from the fridge to bring it to room temperature.
4. Step 4: Preheat your grill to 400°F (medium-high heat) and lightly grease the grates. Shake off excess marinade and place the chicken breasts on the hot grill.
5. Step 5: Grill the chicken with the lid closed for 5–7 minutes per side, or until the internal temperature reaches 165°F when checked with a meat thermometer.
6. Step 6: While chicken remains on the grill, add two slices of fresh mozzarella on top of each breast. Close the lid and cook for 1–2 minutes until the mozzarella melts slightly.
7. Step 7: Transfer the mozzarella-topped chicken to a serving platter. Spread about a tablespoon of basil pesto over the mozzarella on each breast.
8. Step 8: Toss cherry tomatoes with olive oil, red wine vinegar, garlic paste or powder, kosher salt, dried parsley, and dried basil. Spoon the marinated tomatoes over the chicken.
9. Step 9: Drizzle aged balsamic vinegar glaze over the chicken breasts to finish. Garnish with fresh basil leaves if desired and serve immediately.

Tips & Variations

• For extra flavor, marinate the chicken overnight to let the garlic and Italian seasoning really penetrate the meat.
• If you don’t have fresh mozzarella, burrata or a good melting cheese can be a delicious substitute.
• You can cook the chicken indoors using a grill pan if you don’t have an outdoor grill.
• Try adding sliced avocado or roasted red peppers on top for a different take on this Caprese-style chicken.

Storage

Store leftover grilled Caprese chicken in an airtight container in the refrigerator for up to 3 days. Keep the balsamic glaze and pesto separate if possible and add before serving. Reheat gently in a skillet or microwave, but note that the fresh mozzarella may not melt as perfectly after reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken thighs instead of breasts?

Yes, boneless, skinless chicken thighs can be used. They may need slightly longer cooking time and are naturally more tender and juicy.

What can I substitute if I don’t have Toom garlic dip?

You can replace Toom with any garlic sauce or even a mixture of minced garlic and olive oil for a similar punch of flavor.

Juicy Grilled Caprese Chicken Recipe

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★★★★★

4.5 from 129 reviews

Juicy Grilled Caprese Chicken is a flavorful and vibrant dish featuring tender chicken breasts marinated in a zesty Italian dressing and garlic sauce, then grilled to perfection. Topped with fresh mozzarella, basil pesto, and marinated cherry tomatoes, this recipe brings a fresh and classic Italian flavor to your table, finished with a sweet balsamic glaze and optional fresh basil garnish.

• Author: Maya
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 6 hours 30 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Grilling
• Cuisine: Italian
• Diet: Low Fat

Ingredients

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For the Chicken and Marinade

• 2 ½ lbs chicken breasts (about 4 pieces)
• ½ cup Italian dressing (we use Wish-Bone)
• ⅓ cup Toom garlic dip (or any garlic sauce aka toum)
• 1 tablespoon Italian seasoning
• Kosher salt & freshly ground black pepper, to taste

For the Toppings and Finishing

• 8 ounces sliced fresh mozzarella – about 2 slices per chicken breast
• ¼ cup basil pesto, divided
• Aged balsamic vinegar glaze, for drizzling
• Fresh basil leaves, for garnishing (optional)
• 12 ounces cherry tomatoes, halved
• ¼ cup olive oil
• 2 tablespoons red wine vinegar
• 1 teaspoon garlic paste or powder
• 1 teaspoon kosher salt
• 1 teaspoon dried parsley
• 1 teaspoon dried basil

Instructions

1. Prep chicken: Pat the chicken dry with paper towels. Place chicken breasts on a cutting board and pound them to an even thickness of about ½-inch using a meat mallet for uniform cooking. Transfer the chicken breasts to a shallow baking dish or a large resealable plastic bag.
2. Marinate the chicken: In a bowl, mix the Italian dressing, Toom garlic dip, Italian seasoning, salt, and pepper. Massage this marinade into the chicken breasts until fully coated. Cover and refrigerate for at least 6 hours, preferably overnight, to allow flavors to meld.
3. Prepare for grilling: Remove chicken from the refrigerator and let it sit at room temperature for about 20-30 minutes before grilling to ensure even cooking.
4. Preheat the grill: Heat the grill using direct heat to 400°F (medium-high heat). Lightly oil the grill grates to prevent sticking.
5. Grill the chicken: Shake off excess marinade and place the chicken breasts on the hot grill grates. Close the lid and cook for 5-7 minutes per side or until the internal temperature reaches 165°F when checked with a meat thermometer.
6. Add the mozzarella: While still on the grill, place two slices of fresh mozzarella over each chicken breast. Close the lid and cook for an additional 1-2 minutes until the cheese is slightly melted.
7. Transfer to serving platter: Carefully move the mozzarella-topped chicken breasts from the grill to a serving dish.
8. Add pesto and tomatoes: Spread about one tablespoon of basil pesto over each piece of chicken. Spoon the marinated cherry tomatoes over and around the chicken breasts.
9. Drizzle with glaze and garnish: Finish with a generous drizzle of aged balsamic vinegar glaze over the chicken. Garnish the platter with fresh basil leaves if desired.
10. Serve: Serve immediately as is or alongside your favorite side dishes and enjoy the fresh, vibrant flavors of this grilled Caprese chicken.

Notes

• Pounding the chicken breasts ensures even cooking and tenderness.
• Marinating overnight enhances the depth of flavor and juiciness.
• Using a meat thermometer guarantees perfectly cooked chicken every time.
• Fresh mozzarella melts best on the grill but avoid leaving it too long to prevent over-melting.
• Cherry tomatoes can be marinated ahead for more flavor integration.
• If an outdoor grill is unavailable, this can be cooked on an indoor grill pan or broiled in the oven.

Keywords: Grilled chicken, Caprese chicken, Italian chicken recipe, basil pesto chicken, mozzarella chicken, summer grilling recipes