Description
A flavorful and vibrant Grilled Chicken Margherita recipe featuring tender, marinated chicken breasts topped with fresh mozzarella, homemade basil pesto, and juicy grape tomatoes, perfect for a healthy and impressive meal in under 1.5 hours.
Ingredients
For the Chicken Marinade
- 4 (8 oz. each) boneless skinless chicken breasts, pounded to an even thickness about 1/2-inch
- 1/4 cup white balsamic vinegar
- 1/4 cup olive oil
- 1 tsp minced garlic
- 3/4 tsp dried oregano
- 1 tsp salt
- 1 tsp ground black pepper
For the Pesto Topping
- 1 1/2 cup packed (32g) fresh basil leaves
- 1/4 cup (35g) finely shredded parmesan cheese
- 2 Tbsp pine nuts (toasted or raw)
- 1 tsp minced garlic
- 1/4 cup extra virgin olive oil
- Salt to taste
For Garnish
- 6 oz. fresh mozzarella, cut into 8 slices
- 1 cup grape tomatoes, halved or sliced (or 2 small roma tomatoes, sliced)
Instructions
- Prepare the Marinade: In a mixing bowl, whisk together white balsamic vinegar, 1/4 cup olive oil, 1 tsp minced garlic, dried oregano, salt, and ground black pepper until fully combined.
- Marinate the Chicken: Place the pounded chicken breasts into a gallon-size resealable bag. Pour the marinade over the chicken, seal the bag while pressing out excess air, and rub the marinade all over the chicken. Refrigerate and marinate for 1 to 6 hours to infuse flavors.
- Make the Pesto: Near the end of marinating, prepare the pesto. In a food processor, combine fresh basil leaves, shredded parmesan, pine nuts, and 1 tsp garlic. Pulse until finely minced. With the motor running, slowly drizzle in extra virgin olive oil. Season with salt to taste, then cover and set aside.
- Preheat the Grill: Preheat a gas grill to medium-high heat, approximately 425°F. Clean the grill grates by brushing if needed to prevent sticking.
- Grill the Chicken: Place the marinated chicken breasts on the grill and cook for 5 to 6 minutes on one side. Turn the chicken and cook for an additional 2 minutes on the other side.
- Add Mozzarella Topping: Place 2 slices of fresh mozzarella on each chicken breast, then continue grilling until the chicken reaches an internal temperature of 165°F and the cheese melts, about 3 to 4 minutes longer.
- Finish with Pesto and Tomatoes: Remove the chicken from the grill and spoon the prepared basil pesto over each breast. Top with the halved or sliced grape tomatoes. Serve immediately.
Notes
- Marinate the chicken up to 6 hours for maximum flavor and tenderness; avoid exceeding 6 hours to prevent texture changes.
- To toast pine nuts, lightly heat them in a dry skillet over medium heat for 2-3 minutes until golden and fragrant, stirring frequently.
- If you don’t have a gas grill, you can use a grill pan or broiler, but adjust cooking times as needed.
- Check internal chicken temperature with a meat thermometer to ensure safe cooking.
- Leftover pesto can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Italian
