Grilled Caprese Chicken with Basil Vinaigrette is a healthy grilling recipe that's fresh, colorful, and packed with flavor!
Now that we’re in the thick of summer I’m doing anything and everything in my power to keep the heat out of the house at dinner time. Grilling is my current go to, and my current favorite grilling recipe is this light yet filling Grilled Caprese Chicken with Basil Vinaigrette!
Fresh basil vinaigrette is used as both a grilled chicken marinade and dressing for a Caprese salad-inspired topping, and everything’s smothered in reduced balsamic vinegar. Fresh, fun, and flavorful. I don’t know about you but my appetite seems to drop when the temps heat up, but dishes like this one almost always sound appealing.
This recipe materialized after throwing some leftovers together for dinner last week. I had extra basil dressing from our Earth Bowl Salads which I combined with fresh mozzarella cheese and tomatoes from the garden. Grilled chicken was on the menu for dinner anyway, so I tossed everything together and it totally worked! Both Ben and I loved this simple, summery dish!
Start by making the reduced balsamic vinegar, or balsamic reduction. If you’ve never had this stuff, it’s MAGIC. Balsamic vinegar loses a lot of its tang when simmered and reduced, rendering it syrupy and sweet. So amazing. Simply pour 1-1/2 cups balsamic vinegar in a small saucepan then simmer for 15-20 minutes or until the consistency is a little thinner than maple syrup.
The reduction will thicken as it cools so you don’t want to let it reduce too much.
Next make the basil vinaigrette that’s pulling double duty as both the grilled chicken marinade and salad dressing.
Add 1/2 cup lightly packed basil to the bowl of a food processor (or blender,) along with lots of salt and pepper, 1 large clove garlic (or two small ones,) 1 Tablespoon honey and 2 Tablespoons apple cider vinegar. Pulse a couple times to chop the basil and garlic then let ‘er rip while streaming in 1/2 cup extra virgin olive oil.
Add 1/2 the marinade to a Ziplock bag with 4 small chicken breasts that have been pounded thin and seasoned with salt and pepper, then stash in the fridge to marinate for as little as 15 minutes or up to 4 hours.
Meanwhile, make the Caprese salad chicken topping which features sweet cherry tomatoes. I cannot get enough cherry tomatoes in the summertime and luckily my sweet 100 plant is currently dripping with them! You’ll need 1 pint halved cherry tomatoes.
Tip: for “pretty” halved cherry tomatoes, make sure you’re cutting through the fattest part of the tomato.
Versus the skinny side. See the difference?
Toss the tomatoes together in a bowl with 8oz mozzarella cheese pearls.
If you can’t find the pearls, chopped regular fresh mozzarella is totally fine too.
Drizzle the remaining vinaigrette over the tomatoes and mozzarella then toss to coat.
When it’s time to eat, grill the marinated chicken over medium-high heat for 3-4 minutes a side, or until cooked through.
Plate then top with a big scoop of the Caprese salad topping, and a heavy drizzle of balsamic reduction, and dig in! Like I said, fun and flavorful, and feel-good-food too. Enjoy!
Ingredients
- 1-1/2 cups balsamic vinegar
- 4 chicken breasts, ~2lbs, pounded to an even thickness
- salt and pepper
- 1 pint cherry tomatoes, halved
- 8 oz mozzarella pearls
For the Fresh Basil Vinaigrette/Marinade:
- 1/2 cup fresh basil, lightly packed
- 2 Tablespoons apple cider vinegar
- 1 Tablespoon honey
- 1 large clove garlic, or 2 small cloves
- salt and pepper
- 1/2 cup extra virgin olive oil
Directions
- Pour vinegar into a saucepan then bring to a boil. Reduce heat to medium then simmer until the consistency is slightly thinner than maple syrup (you should be able to see the bottom of the pan for a moment when scraping a spatula across the bottom,) 15-20 minutes. Set aside to cool slightly.
- For the Fresh Basil Vinaigrette/Marinade: Add all ingredients except extra virgin olive oil to a food processor or blender then pulse to roughly chop the basil and garlic. Turn processor on then slowly stream in oil.
- Season chicken breasts on both sides with salt and pepper then add to a Ziplock back with half the vinaigrette/marinade. Marinate for 15 minutes or up to a 4 hours in the refrigerator. Meanwhile, combine cherry tomatoes and mozzarella pearls with the remaining vinaigrette in a large bowl.
- Preheat grill over medium-high heat then grill chicken for 3-4 minutes a side. Plate then top with cherry tomato and mozzarella topping and reduced balsamic vinegar.
Notes
- Don’t go longer than 4 hours of marinating or it can change the texture of the chicken.
- Estimates nutritional information includes the entire marinade.
Nutrition
Nutritional values are estimates only. Please read our full nutrition information disclaimer.
I made this for hubby and myself last night … so delish! Thanks for sharing!!
I have lived in the KC suburbs my whole life- you have to try Beer Kitchen in Westport directly across from McCoys and Foundry’s. Same owner. Elevated bar food, best fry dipping sauces (sweet Thai chili!), beer pairings with the food- you will love it!!
We went there last year – LOVED it! We’d planned on going back but just didn’t get a chance. Next time for sure!
I can’t wait to try this recipe! We have a ton of basil to use up and our tomatoes are coming in too!
My husband and I have been talking about a road trip to KC since it’s so close! Also, with the excitement of the World Cup we’ve semi-committed to becoming Sporting KC fans!
These photos are soooooo mouthwatering! YUM!
I made the caprese chicken for dinner last night and it was a big hit! Super easy and tasty. Going to add it to my regular rotation. :-)
So glad to hear, Melissa!
So glad you enjoy KC! We live in Independence, a suburb. Have you been to the Kansas City River Market (farmer’s market)? We try to go any Saturday that we are free- it is one of my favorite places to go.
We went last year and looooved it (https://iowagirleats.com/2013/07/08/eating-our-way-through-kansas-city/) – I had no idea it was so enormous!
You and Ben are so cute! Weekend getaways are so much fun. They mean so much more once the little ones come along!
Looks like you had a blast and LOTS of good food! :) Its always fun to meet up with another blogger and be able to talk shop and not worry about them thinking that you are crazy… they just understand!
I am totally obsessed with any and everything caprese, can’t wait to try this especially with the basil vinaigrette.
I think I’m the biggest fan of your food. EVERYTHING you makes looks delicious and I would eat it up!! I just entered the contest every way I could because I’m in desperate need of a grill…I’m moving in 2 weeks and I’ll have a house (finally) with an outdoor patio, woo-hoo!
I love hearing about people visiting my hometown! I am glad you loved it.
Seeing those pictures makes my heart happy. :)
Now a sweet tea vodka and soda is on my “must-taste” list.
The next time you are in KC, you have to try Justus Drugstore in Smithville. It is a little drive from the Plaza area, but well worth it. My hubby and I go every year for our anniversary. Crazy good and I LOVE how local all their food is.
http://www.drugstorerestaurant.com/justus.php?id=1
Sounds awesome! Thanks for the rec, Michelle!
Oh, wow! This looks amazing. I am obsessed with fresh mozzarella these days and I have a huge bunch of basil that needs to be used up. Can’t wait to give this a try.
I loved this post and the recipe will be on our next menu!
On the photo of you and Ali, did you notice someone in the background?? I about died laughing! So funny!
Yes – creepiest photobombing ever. It totally looks like it was photoshopped in!