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Grilled Chicken Margherita
5 from 6 votes

Grilled Chicken Margherita

Marinated, lightly charred chicken breasts with gorgeous grill marks are blanketed with melty mozzarella, vibrantly green basil pesto, and highlighted with a glistening crowning finish of fresh tomatoes atop. A delicious Italian inspired recipe!

Prep Time
20 mins
Cook Time
10 mins
Additional Time
1 hr
Total Time
1 hr 30 mins
Servings: 4
Course: Main Course
Cuisine: Italian

Ingredients

  • 4 (8 oz. each) chicken breast pounded to an even thickness about 1/2-inch, boneless, skinless
  • 1/4 cup white balsamic vinegar
  • 1/4 cup olive oil
  • 1 tsp minced garlic
  • 3/4 tsp oregano dried
  • 1 tsp salt
  • 1 tsp black pepper ground
  • 6 oz. mozzarella cheese cut into 8 slices, fresh
  • 1 cup grape tomato halved or sliced, or 2 small roma tomatoes, sliced
Pesto**
  • 1 1/2 cup packed (32g) basil fresh leaves
  • 1/4 cup (35g) Parmesan Cheese finely shredded
  • 2 Tbsp pine nuts (toasted or raw)
  • 1 tsp minced garlic
  • 1/4 cup extra virgin olive oil

Instructions

    Cup of Yum
  1. In a mixing bowl whisk together white balsamic vinegar, 1/4 cup olive oil, 1 tsp garlic, the oregano, salt and pepper.
  2. Place chicken in a gallon size resealable bag, pour balsamic mixture over chicken. Seal bag while pressing out excess air. Rub marinade over chicken.
  3. Transfer to fridge and let marinate 1 to 6 hours.
  4. Near the end of marinating prepare the pesto. To do so in a food processor add basil leaves, parmesan, pine nuts, and 1 tsp garlic. Pulse until finely minced. Then with motor running slowly drizzle in extra virgin olive oil. Season with salt to taste, cover pesto.
  5. Preheat a gas grill over medium-high heat to about 425 degrees. Brush grill grates clean if not already.
  6. Place chicken on grill and cook 5 to 6 minutes. Turn chicken, cook 2 minutes then add 2 slices mozzarella cheese slices to each chicken breast. Continue to cook until until chicken has finished cooking through (it should reach just to 165°F in center), about 3 to 4 minutes longer.
  7. Spoon pesto over each chicken breast then top with tomatoes.

Notes

  • *Dark balsamic vinegar may also be used if you can't find white balsamic vinegar.
  • **You could also use 1/2 cup store-bought refrigerated pesto in place of fresh made.