Grilled Caprese Chicken


– 4 - medium, boneless, skinless chicken breasts (about 1 - 1 1/2 lbs) Balsamic marinade: – 1/2 cup balsamic vinegar – 1/3 cup olive oil – 3 Tablespoons brown sugar, or Swerve brown sugar – 2 cloves garlic, minced – salt and pepper (a few grinds of each) Caprese topping: – 1 - 8 oz. ball, fresh mozzarella – 2 medium or 1 large, tomato – 12 fresh basil leaves


Step 1

Prepare marinade by mixing together the balsamic vinegar, olive oil, brown sugar, garlic, salt and pepper. Reserve 1/4 cup of the marinade in a separate container for brushing on the meat when grilled.

Step 2

 In a large resealable bag, place chicken breasts and pour the remaining marinade over the chicken. Seal and refrigerate for at least 30 minutes, or up to 24 hours.

Step 3

Preheat your outdoor gas or charcoal grill to a medium high heat. Remove chicken from refrigerator. Slice the tomatoes and mozzarella, and have ready to go along with the basil leaves, reserving 4 basil leaves for after the chicken has cooked.

Step 4

Place the chicken on the hot grill, and cook skin side down for about 5 minutes per side. In the final minute of cooking, top each chicken breast with slices of mozzarella, tomatoes and basil leaves. Cover grill and let caprese ingredients warm as the cheese melts slightly.

Step 5

Remove chicken from grill and let rest 5-10 minutes before serving to help keep the chicken moist and juicy.

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