Fire up the grill for this simple Grilled Caprese Chicken. Marinated chicken topped with homemade basil pesto, fresh mozzarella and tomatoes. A super easy summertime meal that is full of flavor!
This Grilled Caprese Chicken is SOOO good! The tender and juicy grilled chicken is marinated in balsamic vinegar which gives the chicken so much flavor. It is topped with a dollop, or if you are like me a big dollop of my homemade basil pesto and topped with fresh slices of mozzarella and tomatoes. How simple is that?
I love the addition of the fresh pesto on this. Instead of just topping the chicken with chiffonade or chopped basil the pesto really adds another layer of flavor in this yummy dish.
It’s insane on how often I make this dish, especially in the summer. It’s a great summer dish that is light, fresh and so easy to make. I make this often when we are camping because it’s an effortless meal yet tastes incredible.
There is nothing better than homemade basil pesto. I’ve tried the store bought before and it’s just not the same. It’s so easy to make your own and is great in so many things. Toss it with pasta, spread it on pizza or if you are like me just eat it with a spoon.
If you are bored with the same old, same old grilled chicken give this a try. I’m sure you’ll love it as much as I do.
Grilled Caprese Chicken
- 4 6 ounce boneless, skinless chicken breasts
- Pinch of salt
- Pinch of black pepper
- 2 tablespoons balsamic Vinegar + additional for drizzling on top
- 4 slices of fresh mozzarella
- 4 to mato slices
- ¼ cup <a href="http://www.motherthyme.com/basil-pesto" target="_blank" data-mce-href="http://www.motherthyme.com/basil-pesto">homemade basil pesto</a>
Place chicken breasts between two layers of wax paper. Using a mallet pound the chicken breast slightly until the chicken is even in thickness.
Season chicken lightly with salt and pepper.
Place chicken in a large resealable bag. Add balsamic vinegar and gently toss to coat.
Marinate for 15-30 minutes.
Oil grill grates with oil or cooking spray. Heat grill to medium-high heat.
Add chicken, discarding marinade.
Cook for about 5 minutes per side until chicken is cooked thoroughly.
Let chicken rest for about 5 minutes.
To serve, place 1 tablespoon on top of each cooked chicken breast. Top with a slice of mozzarella and tomato. Sprinkle lightly with salt and pepper and drizzle with a splash of balsamic.