Caprese Grilled Chicken with Balsamic Glaze Recipe
This Caprese Grilled Chicken with Balsamic Glaze is a delicious, fresh twist on a classic Italian salad, bursting with vibrant flavors. Juicy grilled chicken breasts are marinated in a tangy olive oil and red wine vinegar mixture, then topped with melted fresh mozzarella, ripe tomatoes, and fragrant basil. Finished with a drizzle of sweet balsamic glaze, this recipe is an easy, elegant meal perfect for a warm night or casual dinner.
- Prep Time: 10 minutes
- Cook Time: 8 minutes
- Total Time: 40 minutes (including minimum marination time)
- Yield: 6 servings
- Category: Main Course
- Method: Grilling
- Cuisine: Italian
- Diet: Low Lactose
Ingredients
Chicken & Marinade:
- 1/4 cup olive oil
- 2 tbsp red wine vinegar
- 2 tsp Dijon mustard
- 2 cloves garlic, minced
- 1 tbsp Italian seasoning
- 1/2 tsp onion powder
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1.5 lbs chicken breast cutlets (approx. 6 cutlets)
Caprese Toppings:
- 3 small tomatoes on the vine, sliced 1/4-inch thick
- 4-6 oz fresh mozzarella ball, sliced 1/4-inch thick
- 5-6 fresh basil leaves, thinly sliced (chiffonade)
- Balsamic glaze, store-bought, for drizzling
Instructions
- Prepare the Marinade: In a shallow baking dish or large freezer bag, combine olive oil, red wine vinegar, Dijon mustard, minced garlic, Italian seasoning, onion powder, salt, and black pepper. Mix thoroughly to create a flavorful marinade.
- Marinate the Chicken: Add the chicken breast cutlets to the marinade and toss to coat each piece evenly. Cover and let it marinate for at least 30 minutes, or up to 24 hours in the refrigerator for maximum flavor infusion.
- Preheat the Grill: Heat your barbecue grill or grill plate to medium-high heat to ensure a nice sear and proper cooking temperature for the chicken.
- Grill the Chicken: Place the marinated chicken cutlets on the preheated grill. Cook for approximately 3 minutes on the first side, allowing for grill marks and partial cooking before flipping.
- Add Caprese Toppings and Finish Cooking: Quickly arrange slices of fresh mozzarella on top of each chicken cutlet, followed by the tomato slices. Close the grill lid and continue cooking for another 2-3 minutes, until the cheese has melted and the internal temperature of the chicken reaches 165°F (74°C).
- Serve: Remove the chicken from the grill. Drizzle with balsamic glaze and sprinkle with the chiffonade basil leaves. Serve immediately for a fresh, flavorful meal.
Notes
- Chicken breast cutlets cook quickly; keep an eye on them to avoid overcooking and drying out.
- Marinating time can be adjusted; longer marination up to 24 hours will deepen the flavor.
- Use a meat thermometer to ensure chicken is cooked to a safe internal temperature of 165°F.
- Store-bought balsamic glaze can be substituted with a homemade reduction if preferred.
- Fresh mozzarella balls provide the best melt and texture for this dish.
