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.
Servings: 4
Calories: 412kcal
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
Ingredient Notes and Substitutions:
- 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.
Nutrition
Calories: 412kcal | Carbohydrates: 4g | Protein: 36g | Fat: 28g | Saturated Fat: 9g | Cholesterol: 112mg | Sodium: 451mg | Potassium: 636mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1050IU | Vitamin C: 19mg | Calcium: 275mg | Iron: 1mg