Restaurants›Dave's Valley Grill›Grilled Chicken Caprese Recipe

Grilled Chicken Caprese Recipe

Inspired by Dave's Valley Grill
Time45m
Serves4

Make Grilled Chicken Caprese Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Chicken & Marinade

Caprese Topping

Finishing

Method

Chicken & Marinade

1

Prepare chicken

If chicken breasts are very thick, butterfly or pound to an even thickness of about 3/4 inch so they cook evenly.

2

In a medium bowl, whisk together 3 tbs extra-virgin olive oil, 2 tbs fresh lemon juice, minced garlic, 1 tsp dried oregano, 1.5 tsp salt, and 1 tsp freshly ground black pepper to make the marinade.

3

Place the chicken in a shallow dish or zip-top bag and pour the marinade over. Turn to coat thoroughly. Refrigerate for at least 30 minutes and up to 4 hours. Remove from fridge 15 minutes before grilling to take off chill.

4

Preheat grill to medium-high heat (about 400°F / 200°C). Lightly oil the grill grates or brush each breast with a little of the reserved olive oil.

5

Grill the chicken 5–7 minutes per side, depending on thickness, until an internal temperature of 165°F (74°C) is reached and juices run clear. Avoid moving the chicken too much so good grill marks form.

6

Transfer grilled chicken to a clean plate, tent loosely with foil, and let rest 5 minutes to allow juices to redistribute.

Caprese Topping

7

While the chicken rests, slice the tomatoes and fresh mozzarella into 1/4-inch slices. If mozzarella is watery, pat dry with paper towels.

8

On each chicken breast, arrange 2–3 overlapping tomato slices, then top with mozzarella slices (about 2 oz mozzarella per breast).

9

Tuck fresh basil leaves between tomato and mozzarella slices and scatter a couple of extra leaves on top for color and aroma.

10

Drizzle each topped chicken breast with about 1/2 tbs extra-virgin olive oil and lightly season the tomato-mozzarella stack with 1/8 tsp coarse sea salt and a small pinch of freshly ground black pepper.

11

Finish with about 1/2 tbs balsamic glaze per breast, drizzling in a thin line or dots across the mozzarella. If you prefer a lighter touch, serve additional glaze at the table.

Finishing

12

Optional: squeeze a lemon wedge over the plated chicken for a bright finish.

13

Serve immediately while warm, garnished with any remaining basil leaves. Suggest serving with a simple green salad or grilled vegetables.