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Grilled Chicken Margherita Recipe

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3.8 from 2 reviews

A delicious and vibrant Grilled Chicken Margherita featuring tender, marinated chicken breasts topped with fresh mozzarella, ripe tomatoes, and a homemade basil pesto. This recipe balances smoky grilled flavors with fresh, herbaceous notes for a healthy and satisfying meal perfect for any occasion.

Ingredients

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 (dark balsamic vinegar can be used as a substitute)
  • 1/4 cup olive oil
  • 1 tsp minced garlic
  • 3/4 tsp dried oregano
  • 1 tsp salt
  • 1 tsp ground black pepper

Toppings

  • 6 oz. fresh mozzarella, cut into 8 slices
  • 1 cup grape tomatoes, halved or sliced, or 2 small roma tomatoes, sliced

Fresh Basil Pesto

  • 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

Instructions

  1. Make the Marinade: In a mixing bowl, whisk together white balsamic vinegar, 1/4 cup olive oil, 1 tsp minced garlic, dried oregano, salt, and black pepper until fully combined to create the flavorful marinade.
  2. Marinate the Chicken: Place the pounded chicken breasts inside a gallon size resealable bag. Pour the marinade over the chicken, seal the bag pressing out excess air, and rub the marinade over the chicken evenly. Refrigerate and let marinate for 1 to 6 hours for best flavor infusion.
  3. Prepare the Pesto: Near the end of the marinating time, add basil leaves, parmesan cheese, pine nuts, and 1 tsp minced garlic into a food processor. Pulse until finely minced. With the motor running, slowly drizzle in the extra virgin olive oil until a smooth pesto forms. Season with salt to taste and cover until ready to use.
  4. Preheat the Grill: Preheat a gas grill over medium-high heat to approximately 425°F. Clean the grill grates with a brush if needed to ensure a clean cooking surface.
  5. Grill the Chicken: Place the marinated chicken breasts on the hot grill. Cook for 5 to 6 minutes on the first side, then flip and cook for an additional 2 minutes.
  6. Add Mozzarella Cheese: After flipping, place 2 slices of fresh mozzarella cheese on each chicken breast. Continue grilling for 3 to 4 more minutes until the chicken is cooked through and the internal temperature reaches 165°F. The cheese should be melted and slightly bubbly.
  7. Finish with Pesto and Tomatoes: Remove the chicken from the grill, spoon the fresh basil pesto generously over each breast, and top with the halved or sliced tomatoes. Serve immediately and enjoy.

Notes

  • White balsamic vinegar is preferred for a lighter flavor, but dark balsamic vinegar may be used if white is unavailable.
  • For convenience, you may substitute the homemade pesto with 1/2 cup store-bought refrigerated pesto.
  • Ensure chicken breasts are pounded to an even thickness for consistent cooking.
  • Use a meat thermometer to check for doneness to avoid overcooking.

Find it online: https://marthatasty.com/grilled-chicken-margherita-recipe/