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Grilled Chicken Caprese Recipe
Ash Tyrrell

Grilled Chicken Caprese Recipe

The first time I made grilled chicken caprese, I was blown away by how a few fresh ingredients could create such a burst of flavor. The smoky chicken, the creamy mozzarella, the sweet-tart balsamic drizzle—it all came together so beautifully.
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Prep Time 15 minutes
Cook Time 15 minutes
Servings: 3
Ingredients Method Notes

Ingredients
  

  • 4 chicken breasts – Boneless skinless, and evenly thick for even cooking.
  • 1 ½ teaspoons Italian seasoning – Adds a balanced herby flavor to the chicken.
  • ½ teaspoon garlic powder – Enhances the savory taste without overpowering.
  • ½ teaspoon onion powder – Adds depth and a gentle sweetness.
  • 8 ounces fresh mozzarella – Slice it yourself; pre-sliced works but fresh has the creamiest texture.
  • 2 medium ripe tomatoes – Use fresh firm ones for the best flavor; avoid watery ones.
  • Fresh basil leaves – Don’t use dried; fresh basil is key to that classic caprese taste.
  • ½ cup balsamic vinegar – Good-quality vinegar will make a noticeable difference.
  • 1 tablespoon light brown sugar – Helps balance the acidity of the vinegar.
  • Salt and black pepper – To taste.

Method
 

  1. Preheat your grill to medium-high heat. While it heats, season both sides of the chicken with Italian seasoning, garlic powder, onion powder, salt, and pepper. This step locks in flavor before the cooking even starts.
  2. Lightly oil the grill grates, then place the chicken on the grill. Cook each side for 6–7 minutes or until it reaches an internal temperature of 165°F. The key is to keep the heat steady so it cooks through without drying out.
  3. When the chicken is nearly done, lay a slice of fresh mozzarella on top of each breast. Close the grill lid for about 2–3 minutes, just until the cheese melts and turns creamy.
  4. While the chicken grills, mix the balsamic vinegar and brown sugar in a small saucepan. Simmer on low until it reduces by half and thickens. This sweet-tangy glaze will tie the whole dish together.
  5. Place the grilled chicken on a serving plate, top each with a slice of tomato and fresh basil leaves, then drizzle generously with the balsamic reduction. Serve right away for the freshest taste.

Notes

  • Let the chicken rest for 5 minutes after grilling to keep it juicy.
  • Make extra balsamic reduction—it’s amazing on salads, veggies, and even strawberries.
  • Always use fresh basil; dried just doesn’t compare.
  • Slice mozzarella and tomatoes right before serving for maximum freshness.