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- 1
Fire up the grill
Get your grill going at medium-high, gas or charcoal, doesn't matter. While it heats, slice each chicken breast in half horizontally so you've got 4 thinner cutlets — they cook faster and more evenly on the grate.
- 2
Marinate the chicken
Toss the cutlets with the olive oil, balsamic vinegar, garlic powder, Italian seasoning, and a good pinch of salt and pepper. Give everything a quick rub so it's coated. No need to wait around — straight to the grill is fine.
- 3
Grill it
Lay the chicken on the grate and cook about 15 minutes total, flipping once halfway through. You want nice grill marks and the chicken cooked through (165°F if you've got a thermometer).
- 4
Melt the mozzarella
Lay the mozzarella slices over each piece of chicken, close the lid, and give it about 5 more minutes until the cheese goes all melty and soft.
- 5
Make the tomato topping
While the cheese melts, halve the cherry tomatoes and mince the garlic. Throw them in a bowl with a splash of olive oil and balsamic, season with salt and pepper, and give it a toss.
- 6
Plate and finish
Pull the chicken off the grill, spoon the tomato mix over the top, and scatter on some chopped fresh basil. Done — grab a cold drink and dig in.
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Grilled Chicken Caprese
Created by: BackyardGrillCo
Ingredients
- 2 chicken breast
- 3 tbsp olive oil
- 2 tbsp balsamic vinegar
- 1/4 tsp garlic powder
- 1/4 tsp Italian seasoning
- salt and pepper, to taste
- 6 oz fresh mozzarella
- 2 cup cherry tomatoes
- 2 garlic
- 1/4 cup fresh basil
Instructions
- Fire up the grillGet your grill going at medium-high, gas or charcoal, doesn't matter. While it heats, slice each chicken breast in half horizontally so you've got 4 thinner cutlets — they cook faster and more evenly on the grate.
- Marinate the chickenToss the cutlets with the olive oil, balsamic vinegar, garlic powder, Italian seasoning, and a good pinch of salt and pepper. Give everything a quick rub so it's coated. No need to wait around — straight to the grill is fine.
- Grill itLay the chicken on the grate and cook about 15 minutes total, flipping once halfway through. You want nice grill marks and the chicken cooked through (165°F if you've got a thermometer).
- Melt the mozzarellaLay the mozzarella slices over each piece of chicken, close the lid, and give it about 5 more minutes until the cheese goes all melty and soft.
- Make the tomato toppingWhile the cheese melts, halve the cherry tomatoes and mince the garlic. Throw them in a bowl with a splash of olive oil and balsamic, season with salt and pepper, and give it a toss.
- Plate and finishPull the chicken off the grill, spoon the tomato mix over the top, and scatter on some chopped fresh basil. Done — grab a cold drink and dig in.