Grilled Chicken Caprese Recipe

Prep and tenderize

If chicken breasts are uneven in thickness, place each between two sheets of plastic wrap and gently pound with a meat mallet or heavy skillet to an even thickness of about 3/4 inch. This ensures even cooking.

Make the marinade

In a shallow dish or bowl, whisk together 3 tbs extra-virgin olive oil, 2 tbs fresh lemon juice, minced garlic, 2 tbs chopped fresh basil, 1 tsp dried oregano, 1.5 tsp salt and 3/4 tsp black pepper until combined.

Marinate chicken

Add the chicken breasts to the marinade, turning to coat both sides. Cover and refrigerate for at least 30 minutes and up to 4 hours. If short on time, marinate at room temperature for 15–20 minutes.

Preheat grill

Preheat a gas or charcoal grill to medium-high (about 400–450°F / 200–230°C). Clean and oil the grates to prevent sticking. Alternatively, heat a grill pan over medium-high heat on the stovetop.

Grill the chicken

Remove excess marinade from the chicken and place breasts on the hot grill. Cook uncovered 5–6 minutes on the first side without moving, until grill marks form. Flip and grill another 4–6 minutes, or until internal temperature reaches 165°F (74°C). Cooking time will vary with thickness — use an instant-read thermometer for accuracy.

Rest

Transfer the grilled chicken to a cutting board and let rest 5 minutes to allow juices to redistribute.

Slice cheeses and tomatoes

While chicken rests, slice tomatoes and fresh mozzarella into 1/4-inch rounds. Pat tomato slices lightly with paper towel if very juicy to avoid making the chicken soggy.

Season slices

Arrange tomato and mozzarella slices on a plate or board. Drizzle with 1 tbs extra-virgin olive oil and season lightly with salt and freshly ground black pepper to taste.

Assemble on chicken

Place each rested chicken breast on a serving plate. Top each breast with 2–3 tomato slices and enough mozzarella slices to cover. Tuck fresh basil leaves between the tomato and mozzarella or place whole leaves on top.

Finish with balsamic

Drizzle about 1/2 tbs balsamic glaze over each assembled chicken (about 2 tbs total for four servings). If your glaze is very thick, warm it slightly or thin with a teaspoon of warm water to make drizzling easier.

Optional broil (if you prefer melted cheese)

If you like the mozzarella melted, place assembled chicken on a baking sheet and broil 2–3 inches from the broiler element for 1–2 minutes until the cheese just softens and begins to bubble. Watch closely to prevent browning. Return to plates and drizzle with remaining glaze.

Garnish

Scatter microgreens or arugula around the chicken if using. Add lemon wedges on the side for optional brightening squeeze.

Serve

Serve the Grilled Chicken Caprese warm. Adjust final seasoning with salt and freshly ground black pepper to taste. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.