Balsamic Grilled Chicken with Marinated Tomatoes and Fresh Mozzarella
Summer cooking is all about simple, fresh recipes that highlight the season’s best produce and this grilled chicken with garlicky, balsamic marinated tomatoes, basil and fresh mozzarella is just that.
Think caprese salad meets bruschetta meets juicy, marinated grilled chicken. Here’s the magic: sweet summer tomatoes get a quick bath in tangy balsamic vinegar and olive oil, then mingle with fresh basil and creamy mozzarella (or burrata, if you’re feeling fancy). Pile it all on top of your chicken (indoor grill pan totally acceptable) and boom—dinner is served. This one’s so simple, yet so delicious, it’s sure to become a summertime staple.
Buying balsamic vinegar is a bit like buying wine – price and quality varies dramatically. This recipe is the perfect occasion to pull out that fancy, syrupy balsamic vinegar you may have been saving or splash out on something nicer than the average grocery store balsamic. If thats not an option for you, you can always take that “average grocery store bottle” of balsamic vinegar and reduce it down (by about half) over medium heat in a small sauce pan to concentrate the flavors and thicken it up.
Finally, if you’re in the need for some apps, salads or sides to compliment this summery grilled chicken, might I suggest:
- Blistered Shishito Peppers – you’ve already got the grill going, might as well throw some shishitos on there too!
- Grilled Vegetable Salad with White Beans – a perfect, crowd-pleasing summer side.
- Couscous Salad with Avocado and Herbs *can be made up to 24-hours in advance*
Ingredients You’ll Need:
Here’s everything you need to make this recipe: boneless, skinless chicken breast, lemon, garlic, fresh basil, tomatoes (a variety of large heirlooms and/or small cherry tomatoes), fresh mozzarella and good quality balsamic vinegar.
*See recipe card for additional notes and ingredient substitutions.*
Recipe Steps:
Step 1. Season and Grill the Chicken
Season the chicken breast with olive oil, grated garlic, lemon zest and salt. You don’t have to use an outdoor BBQ for this recipe, a stove top grill pan will work just fine. Make sure it’s nice and hot then grill the chicken on both sides until cooked through.
Step 2. Marinate the Tomatoes
While the chickens on the grill, toss the tomatoes with the balsamic vinegar, olive oil, grated garlic and basil leaves. Season with salt and pepper and set aside at room temperature.
Step 3. Serve
Transfer the grilled chicken to a large plate or platter, top with the marinated tomato mixture, fresh mozzarella and basil leaves. Serve immediately.
Can I…?
- Use a different cheese other than mozzarella? Yep! Burrata would be delicious here, as would fresh, crumbled feta or goat’s cheese.
- Substitute chicken thighs for chicken breast for this recipe? Yes, you can absolutely use boneless skinless chicken thighs.
- Grill this chicken without and actual grill? As and apartment dweller with very little outdoor space and definitely no outdoor grill/BBQ, I can assure you a stovetop grill pan works just fine for this recipe.
More Great
Grilling Recipes
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Balsamic Grilled Chicken with Marinated Tomatoes and Fresh Mozzarella
Ingredients
Grilled Chicken
- 4 boneless, skinless chicken breast
- 3 tablespoons olive oil
- 2 cloves garlic, grated
- zest from one lemon
- 2 teaspoons kosher salt
Marinated Tomatoes and Mozzarella
- 2 pounds assorted heirloom tomatoes - use a combination of large and small tomatoes
- 1/4 cup olive oil
- 2 cloves garlic, grated
- 1/4 cup good quality balsamic vinegar - see note
- 1 cup loosely-packed basil leaves - plus more for serving
- 7 oz fresh baby mozzarella cheese balls - (bocconcini or ciliegine, drained)
- kosher salt and freshly cracked black pepper
Instructions
Grilled Chicken
- In a medium-sized mixing bowl, whisk together the olive oil, garlic, lemon zest and salt. Add the chicken breast, toss to coat. Note: the chicken can be grilled right away or covered and left to marinate in the refrigerator for up to 12 hours.
- Preheat a grill (or grill pan) over high heat. Place the chicken on the grill. After 6-8 minutes flip and cook for 6-8 minutes more. Cook time will vary a bit depending on the size of your chicken breast, so be sure to check the internal temperature in the thickest part of the chicken using a meat thermometer.
- Transfer the grilled chicken to a larger plate or platter. Cover with foil and let rest for 5-10 minutes.
Marinated Tomatoes
- While the chicken is on the grill, slice the tomatoes into bite-sized pieces and place them in a large mixing bowl along with the olive oil, grated garlic, balsamic vinegar, basil leaves, a generous pinch of salt and a few turns of freshly cracked black pepper. Toss to combine then set aside at room temperature.
- Once the chicken is cooked and rested, pour the marinated tomato mixture overtop. Scatter the mozzarella and fresh basil leaves across the platter. Serve warm.
Notes
- Chicken: You can use boneless skinless thighs if you prefer.
- Balsamic Vinegar: Buying balsamic vinegar is a bit like buying wine – price and quality varies dramatically. This recipe is the perfect occasion to pull out that fancy, syrupy balsamic vinegar you may have been saving or splash out on something nicer than the average grocery store balsamic. If thats not an option for you, you can always take that “average grocery store bottle” of balsamic vinegar and reduce it down (by about half) over medium heat in a small sauce pan to concentrate the flavors and thicken it up.
- Mozzarella: If you can’t find small mozzarella balls (bocconcini) just use the regular large ovaline and cut into small bite sized pieces. You could also use crumbled feta, goat cheese or burrata instead.
- Leftovers can be stored in the refrigerator for up to four days. Reheated in a 350F oven for 5-10 minutes.
