italian chicken margherita grill (Printable Version)
Grilled, tender chicken loaded up with creamy mozzarella, juicy tomatoes, basil leaves, and a splash of balsamic glaze for a bright, tasty bite.
# Everything You’ll Need:
→ Main
01 -
Freshly ground black pepper to taste
02 -
Salt as much as you like
03 -
2 tablespoons olive oil
04 -
1 teaspoon Italian seasoning
05 -
4 chicken breasts with no bones or skin
→ Toppings
06 -
A handful of fresh basil leaves (about 1/4 cup)
07 -
4 slices mozzarella (use fresh if you can)
08 -
Some balsamic glaze to drizzle
09 -
2 Roma tomatoes cut into thin rounds
# Steps to Cook:
01 -
Pull the chicken off the grill. Sprinkle on the basil while it's still warm. Drizzle over some balsamic glaze and dish up fast—it's awesome with roasted veggies, salad, or pasta.
02 -
With just 2 minutes left, put a mozzarella slice and tomato on each chicken breast. Shut the grill lid so the cheese melts nicely.
03 -
Set the chicken down on the grill. Let it cook until you see nice grill marks and the middle hits 75°C—usually about 5 to 7 minutes each side.
04 -
Start heating your grill on medium-high. Rub a little oil onto the grate—this keeps food from sticking.
05 -
Dry off the chicken with a paper towel. Rub olive oil over both sides, sprinkle with salt, pepper, and the Italian seasoning.
# Extra Suggestions:
01 -
Want it richer? Go for provolone or burrata, or tuck a thin layer of prosciutto under the cheese.
02 -
You can make balsamic glaze at home—just let balsamic vinegar and a little honey simmer down until thick.
03 -
Try it with couscous with herbs or throw some zucchini on the grill too.