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Flavorful Grilled Caprese Chicken Recipe with Easy Balsamic Reduction

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A quick and easy grilled Caprese chicken recipe featuring juicy chicken breasts topped with fresh mozzarella, ripe tomatoes, basil, and a tangy-sweet balsamic reduction glaze. Perfect for summer dinners and backyard barbecues.

Ingredients

Scale
  • 4 boneless, skinless chicken breasts (about 6 oz / 170 g each)
  • 8 oz (225 g) fresh mozzarella, sliced
  • 2 large vine-ripened tomatoes, sliced
  • About 1 cup loosely packed fresh basil leaves
  • 2 tablespoons extra virgin olive oil
  • 2 cloves garlic, minced
  • Salt and pepper to taste
  • 1 cup (240 ml) balsamic vinegar
  • 1 tablespoon honey or brown sugar
  • Optional: crushed red pepper flakes
  • Optional: splash of lemon juice

Instructions

  1. In a mixing bowl, combine 2 tablespoons olive oil, minced garlic, salt, and pepper. Add the chicken breasts and toss to coat evenly. Marinate for 30 minutes in the fridge if time allows, or grill immediately.
  2. Pour 1 cup balsamic vinegar and 1 tablespoon honey or brown sugar into a small saucepan. Bring to a gentle boil over medium heat, then reduce to a simmer. Stir occasionally and let it reduce by half until thick enough to coat the back of a spoon. Remove from heat and set aside to cool slightly.
  3. Slice the fresh mozzarella and tomatoes into about 1/4-inch thick slices. Tear basil leaves loosely and set aside.
  4. Preheat the grill to medium-high heat (around 400°F / 200°C). Lightly oil the grates to prevent sticking.
  5. Place the marinated chicken breasts on the grill. Grill for about 4-5 minutes per side, flipping once. Use tongs gently to keep the chicken intact. Ensure the internal temperature reaches 165°F (74°C).
  6. In the last 2 minutes of grilling, top each chicken breast with a slice of mozzarella and tomato. Close the grill lid to help the cheese melt gently without overcooking the chicken.
  7. Carefully remove the chicken from the grill. Sprinkle torn fresh basil over the top and drizzle generously with the balsamic reduction.
  8. Serve warm immediately to enjoy the melty cheese and vibrant flavors.

Notes

Pat chicken dry before marinating for better sear marks. Add cheese and tomato toppings in the last 2 minutes of grilling to prevent burning. Use a meat thermometer to ensure chicken is cooked to 165°F (74°C). The balsamic reduction can burn quickly, so watch it carefully. Leftovers keep well refrigerated for up to 3 days and reheat gently to avoid drying out.

Nutrition

Keywords: grilled chicken, Caprese chicken, balsamic reduction, summer recipe, easy dinner, mozzarella, basil, tomato, healthy chicken recipe

Find it online: https://wigglebite.com/flavorful-grilled-caprese-chicken-recipe-with-easy-balsamic-reduction/