Balsamic Grilled Chicken Topped with Caprese Salad

There’s something about the golden haze of late summer evenings that brings back vivid memories of backyard gatherings—laughter under string lights, the clink of iced glasses, and the unmistakable scent of something delicious on the grill. One dish that’s been a staple on our table during these sun-soaked months is Balsamic Grilled Chicken Topped with Caprese Salad.

This recipe carries the soul of summer on a plate. It’s rooted in simplicity, yet it delivers elegance in every bite. The smoky depth of grilled chicken perfectly complements the juicy burst of fresh tomatoes, the creaminess of mozzarella, and the peppery aroma of fresh basil. Drizzled with balsamic reduction, it’s more than just dinner—it’s a seasonal ritual, a celebration of the garden’s peak, and a reminder that the best meals often come from the most humble ingredients.

When I was growing up, this dish—or some version of it—made an appearance at nearly every family barbecue. But it wasn’t until I started making it myself that I truly appreciated the genius behind it. It’s a marriage of Italian influence and wholesome, backyard American grilling. Whether you’re hosting guests or enjoying a quiet dinner al fresco, this dish never fails to impress.

Why You’ll Love This Recipe:

• A Taste of Summer: Brings fresh, sun-ripened flavors to your table.
• Easy and Impressive: Simple ingredients and steps, but it feels restaurant-worthy.
• Family-Friendly: Loved by adults and kids alike.
• Healthy & Satisfying: High in protein, gluten-free, and naturally wholesome.

INGREDIENTS YOU’LL NEED:

For the Grilled Chicken:

• 1.5 lbs boneless, skinless chicken breasts
• 2 tablespoons extra virgin olive oil
• 2 tablespoons balsamic vinegar
• 1 tablespoon maple syrup
• ½ teaspoon sea salt

For the Caprese Salad Topping:

• 1 lb cherry tomatoes, halved
• 6 oz fresh mozzarella pearls, halved
• 1 tablespoon extra virgin olive oil
• 8 large fresh basil leaves, sliced thin
• Flaked sea salt, to taste
• Balsamic reduction or extra balsamic vinegar for drizzling

Optional Side:

• 2 lbs zucchini, sliced lengthwise for grilling

How to Make Balsamic Grilled Chicken Topped with Caprese Salad

STEP-BY-STEP INSTRUCTIONS:

Step 1: Marinate the Chicken
In a small bowl, whisk together olive oil, balsamic vinegar, maple syrup, and sea salt. Place chicken in a zip-top bag or shallow dish, pour the marinade over, and coat thoroughly. Let it marinate in the refrigerator for at least 2 hours—or overnight if time allows for the deepest flavor.

Step 2: Prepare the Caprese Salad
In a large mixing bowl, combine the halved cherry tomatoes and mozzarella pearls. Drizzle with olive oil and toss gently. If you’re serving immediately, add the fresh basil. If preparing in advance, wait to add the basil until serving to keep its vibrant color and fresh aroma. Season lightly with flaked sea salt.

Step 3: Grill the Chicken (and Zucchini)
Preheat your grill to medium heat. Remove the chicken from the marinade and allow any excess to drip off. Grill the chicken for about 6–8 minutes per side, or until the internal temperature reaches 165°F. If you’re grilling zucchini, place it cut-side down and cook for about 4–5 minutes per side until tender with grill marks.

Step 4: Assemble the Dish
Once cooked, let the chicken rest for 5 minutes, then slice it across the grain. Arrange slices on a serving platter or individual plates. Spoon a generous portion of the Caprese salad on top and finish with a drizzle of balsamic reduction. Serve with grilled zucchini or a light green salad.

Helpful Tips:

• Longer Marination = Better Flavor: Letting the chicken soak overnight in the balsamic mixture brings out its full depth.
• Fresh Ingredients Make All the Difference: Use ripe summer tomatoes and fresh basil for maximum flavor.
• Basil Browning Tip: Always add basil just before serving—it wilts quickly once cut.
• Don’t Overcrowd the Grill: Give the chicken room to sear for those perfect grill marks.

DETAILS:

• Prep Time: 15 minutes (+2 hours marinating)
• Cook Time: 20 minutes
• Total Time: 35 minutes (+marinating)
• Yield: 4 servings
• Category: Main Course
• Method: Grilling
• Cuisine: Italian-American
• Diet: Gluten-Free, Paleo

Notes:

• Add arugula or grilled eggplant to the platter for extra color and bite.
• No grill? No problem. Cook the chicken on a grill pan or bake at 400°F for 25–30 minutes.

Nutritional Information (Per Serving):

• Calories: 480
• Protein: 48g
• Carbohydrates: 18g
• Fat: 25g
• Fiber: 3g
• Sugars: 14g

Frequently Asked Questions:

Can I bake the chicken instead of grilling?
Yes. Bake at 400°F for 25–30 minutes or until the internal temperature hits 165°F.

What can I substitute for maple syrup?
Honey or agave nectar are great alternatives.

How should I store leftovers?
Store chicken and Caprese salad separately in airtight containers. Refrigerate for up to 3 days.

Storage Instructions:

• Refrigeration: Store leftovers in airtight containers in the fridge.
• Best Quality: Consume within 2–3 days.
• Reheating: Warm chicken gently in a skillet. Serve Caprese topping cold.

Related Recipes:

If you liked this recipe, you’ll definitely enjoy these other cheesy delights:

• Pesto Caprese Pasta Salad
• Pesto Chicken Salad: A Creamy, Herb-Packed Favorite for Any Season
• The Only Pesto Chicken Salad You’ll Ever Need
• Chicken Caprese Panini

Conclusion:

This Balsamic Grilled Chicken Topped with Caprese Salad is more than just a seasonal dish—it’s a reminder of how beautiful food can be when it’s rooted in freshness, simplicity, and a bit of love. Whether you’re cooking for your family, hosting friends, or savoring a quiet evening on the porch, this recipe brings sunshine to your plate and joy to your table.

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