Grilled Caprese Chicken

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Grilled Caprese Chicken combines delicious marinated grilled chicken with sliced tomatoes, fresh mozzarella, balsamic glaze, and fresh basil. This simple Caprese chicken is big on flavor and makes great leftovers too!

When you find a great chicken marinade, you stick with it. This marinade is the same one I use in both my Grilled Chicken Skewers and my Grilled Chicken Cobb Salad. It’s SO good and never disappoints!

Side shot of a plate of grilled chicken Caprese.

Balsamic Caprese Chicken

I love the flavors of balsamic glaze and while I occasionally make it from scratch, I love taking a shortcut as well. For other balsamic glazed recipes, try my Classic Caprese Salad, Balsamic Glazed Brussels Sprouts and Sweet Potatoes, and Balsamic Glazed Tomatoes and Burrata.

We eat a lot of chicken, and I’m always looking for new and interesting ways to enjoy it. Gone are the days of just eating plain ole’ chicken. You’ve got to at least have a really good marinade to enhance the flavors! There are so many reasons to love this recipe!

Why we love this recipe

  • A delicious marinade. Like I’ve said, this marinade is my go-to for so many chicken dishes. It’s simple and makes the chicken super tender.
  • Perfectly grilled. Thanks to my hubby, the chicken was perfectly grilled. He kept the temperature around 350 degrees, and flipped it just once. I love getting those nice grill marks! Make sure you use a digital thermometer to make sure you cook it to the right temp.
  • The toppings. Adding the toppings – fresh parmesan cheese, tomato slices, and a simple balsamic glaze – MAKES this recipe. It’s also pretty to look at, and we eat with our eyes first, right?
A plate of chicken Caprese.

Ingredients Used

This is a super simple recipe and perfect for backyard barbecues. Using fresh garden produce makes the flavors pop!

  • Chicken – You’ll need four medium chicken breasts for this recipe. If your breasts are large, you may need to butterfly them for a thinner breast.
  • Marinade Ingredients – This simple marinade is one I use all the time. It’s a simple combination of olive oil, soy sauce, apple cider vinegar, garlic powder, ground ginger, and salt & pepper. We love it!
  • Tomato – You’ll need one or two tomatoes, depending on the size. If you can get your hands on garden-fresh tomatoes, the flavor will be 10/10!
  • Mozzarella – Fresh mozzarella is needed, sliced fairly thick.
  • Balsamic Glaze – I took a shortcut this time and bought a really good glaze at the store. You could also make your own which is super simple to do. See below.
  • Basil – Use some fresh basil, chiffonade style.

How to make Grilled Caprese Chicken

  1. Prep chicken. Make the marinade. In a mixing bowl, combine the olive oil, soy sauce, apple cider vinegar, and seasonings. Whisk well, and pour over the chicken breasts. I usually use a freezer bag, but you could combine everything in a container as well.
  2. Grill chicken. Light a grill to medium heat, or about 350 degrees. When hot, place the chicken breasts on the grill. Cook until done, approximately 20-25 minutes, or until a digital thermometer reaches 160 degrees. The chicken will continue to cook while resting, and should be 165 degrees for safe consumption.
  3. Add cheese. When chicken is at about 155 degrees, add cheese on top. Let it melt while it continues to cook. You want the cheese to be nice and melted.
  4. Add tomato, balsamic, and basil. Remove chicken and let rest. Then add sliced tomato, some balsamic glaze, and fresh basil.
  5. Serve. Serve balsamic grilled chicken with a variety of sides. See below for some excellent ideas!

How to make balsamic reduction

Instead of buying balsamic glaze, you could also make your own by doing the following.

  1. Combine about 1/2 cup of balsamic vinegar and a tablespoon of honey in a small sauce pan.
  2. Bring to a boil, and then reduce heat to a simmer.
  3. Cook for 10 – 15 minutes or until it reduces by about 1/3. You want it to be a little bit thick, but not overly sticky.

What to serve with Caprese Chicken

Closeup on some just grilled chicken with Caprese topping.

Expert Tips

  • Let chicken marinate for at least a couple of hours. If you have time, let the chicken marinate for at least a two hours. If you have longer, let it marinate – even overnight. So much flavor!
  • Grill marks are good. When you get the chicken on the grill, try not to keep messing with it. Let the chicken cook on one side to get those nice grill marks before flipping.
  • Let cheese melt. When the chicken reaches around 155 degrees, add the mozzarella cheese so that it has time to melt. Yum.
  • Use plenty of balsamic glaze. Add plenty of glaze to the chicken, and keep it handy at the dinner table. I happen to like adding more as I eat!
  • Fresh basil is key. We are lucky to have a basil plant in our mini garden, and so adding fresh basil to all the things is definitely happening this summer. 😀
Side shot of a plate of grilled chicken Caprese.

Kitchen Tools Used: (affiliate links)

xoxo ~Sue

Side shot of a plate of grilled chicken Caprese.

Grilled Caprese Chicken

Grilled Caprese Chicken combines delicious marinated grilled chicken with sliced tomatoes, fresh mozzarella, balsamic glaze, and fresh basil. This simple Caprese chicken is big on flavor and makes great leftovers too!
5 from 2 votes
Print Pin Rate
Course: Main Dish
Cuisine: American
Keyword: grilled caprese chicken
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Servings: 4 servings
Calories: 482kcal
Author: Sue Ringsdorf

Ingredients

For the chicken:

  • 4 medium chicken breasts
  • ¼ cup olive oil
  • ¼ cup reduced-sodium soy sauce
  • 2 Tablespoons apple cider vinegar
  • 1 teaspoon garlic powder
  • 1/2 teaspoon ground ginger
  • kosher salt and freshly ground black pepper – to taste

For the caprese:

  • 8 oz. fresh mozzarella cheese – sliced
  • 1 large tomato (or two medium) – sliced
  • 4 Tablespoons balsamic glaze – more or less, depending on preference
  • kosher salt and freshly ground black pepper – to taste
  • fresh basil – to serve

Instructions

  • Make the marinade. In a mixing bowl, combine the olive oil, soy sauce, apple cider vinegar, and seasonings. Whisk well, and pour over the chicken breasts. I usually use a freezer bag, but you could combine everything in a container as well.
  • Grill chicken. Light a grill to medium heat, or about 350 degrees. When hot, place the chicken breasts on the grill. Get some nice grill marks on one side, flipping once. Add cheese when chicken reaches about 155 degrees or so. Cook until done, approximately 20-25 minutes, or until a digital thermometer reaches 160 degrees. (The chicken will continue to cook while resting, and should be 165 degrees for safe consumption.)
  • Add tomato, balsamic, and basil. Remove chicken and let rest. Then add sliced tomato, some balsamic glaze, and fresh basil.
  • Serve. Serve balsamic grilled chicken with a variety of sides. See below for some excellent ideas!

Notes

How to make balsamic reduction:
Instead of buying balsamic glaze, you could also make your own by doing the following.
  1. Combine about 1/2 cup of balsamic vinegar and a tablespoon of honey in a small sauce pan.
  2. Bring to a boil, and then reduce heat to a simmer.
  3. Cook for 10 – 15 minutes or until it reduces by about 1/3. You want it to be a little bit thick, but not overly sticky.
See expert tips on the blog post!

Nutrition

Calories: 482kcal | Carbohydrates: 13g | Protein: 62g | Fat: 20g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 189mg | Sodium: 656mg | Potassium: 1114mg | Fiber: 1g | Sugar: 6g | Vitamin A: 1209IU | Vitamin C: 15mg | Calcium: 308mg | Iron: 1mg
Tried this recipe?Mention @Suebeehomemaker or tag #suebeehomemaker!

4 Comments

  1. I love simple so I appreciate awesome recipes that everyone can make! Well done!

  2. Rob Reding says:

    We eat tons of fresh fruits and vegetables this time of year. We love caprese. This is a wonderful way to combine delicious chicken and caprese. Yum!

    1. Suebee Homemaker says:

      Thanks Rob! So glad you enjoyed it!

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