Grilled Caprese Chicken
The chicken pieces need to be on the thinner side (to absorb the marinade better and to cook quicker and not require being under heat so long as to dry out and lose flavor). If your tomato slices are a firm "meaty" variety, you can also grill the tomato slices on the grill about 1-2 minutes each side or until grill marks appear, for an added "earthy" tone. Mushy, less firm tomatoes are best sliced and served fresh over the chicken, because they might fall apart on the grill.
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1/2 cupolive oil
3 Tbspminced garlic
1/3 cupbalsamic vinegar
2 tspdijon mustard
1 Tbsplight brown sugar
1 tspblack pepper
6chicken breasts, about 1/2-inch thick
6 thick slicetomato
12 to 18basil leaves
3 Tbspfresh oregano, chopped
6 slicemozzarella cheese
How to Make Grilled Caprese Chicken
- In a small bowl, combine the oil, garlic, balsamic vinegar, dijon mustard, brown sugar, salt and pepper, and stir until well combined. Pour into a gallon-size zip-lock bag.
- Pierce chicken breasts with a fork in several spots. Place chicken breasts in the zip-lock bag. Seal the bag shut, squeeze it a few times to cover all the breasts with marinade. Store in refrigerator for at least 4 hours.
- Remove chicken from bag; discard marinade.
- TO GRILL:
Grill chicken over medium heat for 7 to 10 minutes on each side or until chicken is fully cooked and no pink remains in center.
Or if you prefer, you can place the chicken breasts under the broiler for about 8 to 10 minutes or until thoroughly cooked and tops are beginning to brown evenly.
If your tomatoes are the large and meaty/pulpy variety, you can also grill the tomato slices. It's likely not to won't work to grill less firm tomato varieties as they have more liquid seed cavities and will get mushy and fall apart. Grill firm, meaty tomato slices about 1 to 2 minutes each side, or just long enough to get those classic grill stripes scorched into the tomato pulp.
- Remove chicken from grill or broiler, and distribute 2 or 3 basil leaves and 1/2 Tbsp oregano on top of each cooked chicken breast. Top each with a slice of tomato, then place a slice of mozzarella cheese on top. Cover with foil and let stand 10 minutes (to allow the cheese to melt and the herbs to release more flavor), and then serve.