Grilled Margherita Chicken Recipe

Prep chicken

Pat chicken breasts dry with paper towels. If breasts are unevenly thick, butterfly or pound them to an even thickness about 3/4 inch thick so they cook evenly.

Make marinade

In a shallow dish or bowl, whisk together 1 tablespoon extra-virgin olive oil, 1 tablespoon fresh lemon juice, minced garlic (finely minced from 2 cloves), 1 teaspoon dried oregano, 1 teaspoon kosher salt, and 1/2 teaspoon black pepper.

Marinate

Add the chicken breasts to the marinade, turning to coat both sides. Cover and refrigerate for 20–30 minutes (up to 2 hours). Remove from fridge 10 minutes before grilling to come toward room temperature.

Preheat grill

Preheat a gas or charcoal grill to medium-high (about 400–450°F / 200–230°C). Oil the grates lightly to prevent sticking.

Grill chicken

Place chicken on the hot grill and cook 5–6 minutes per side, flipping once, until an instant-read thermometer in the thickest part reads 160°F (71°C). Avoid pressing down on chicken. If using a skillet or grill pan, cook over medium-high heat with 1 tsp oil.

Rest

Transfer chicken to a clean plate and tent loosely with foil. Let rest 5 minutes (carryover will bring temperature to ~165°F).

While chicken marinates (or while grilling), prepare the tomato relish. If using Roma tomatoes, dice into small 1/4-inch pieces; if cherry tomatoes, halve or quarter. Combine 1.5 cups tomatoes, 1/4 cup finely diced red onion, 1/4 cup thinly sliced fresh basil in a bowl.

Add 1 tablespoon red wine vinegar, 1 teaspoon olive oil, 1/4 teaspoon sugar, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper. Toss gently and let sit at room temperature for 10–15 minutes to meld flavors. Taste and adjust seasoning as needed.

Slice or leave chicken breasts whole depending on preference. If whole, place each rested breast on a serving plate or platter.

Spoon about 1.5 tablespoons of basil pesto onto each chicken breast and spread thinly across the top.

Top each pesto-coated breast with 2 ounces (half of the 8 oz ball total) of fresh mozzarella. If using slices, arrange 2–3 slices to cover. Return to a warm grill or under a broiler for 1–2 minutes just until mozzarella softens and begins to melt — do not overcook.

Remove chicken from heat. Spoon 2–3 tablespoons of the marinated tomato relish over the mozzarella on each breast.

Drizzle about 1/2 tablespoon (approx. 1.5 teaspoons) balsamic glaze over each assembled chicken (total about 2 tablespoons for all). Garnish with 2 fresh basil leaves per plate.

Serve immediately with crusty bread or pasta if desired to soak up juices.