Grilled Chicken Margherita is a mouthwatering fusion of smoky grilled chicken and the vibrant, fresh flavors of a classic Margherita pizza. The tender chicken, perfectly charred on the grill, is topped with rich, melted mozzarella, sweet, sun-ripened tomatoes, and a drizzle of aromatic basil pesto. Each bite offers a tantalizing combination of smoky, creamy, and herby goodness that’s both satisfying and light. Whether enjoyed as a healthy main dish or served alongside a refreshing salad, Grilled Chicken Margherita brings the best of Italian-inspired flavors to the table with a modern twist, making it a crowd-pleaser for any occasion.
Grilled Chicken Margherita
Grilled Chicken Margherita is a flavorful dish that combines the smoky taste of grilled chicken with the fresh ingredients of a Margherita pizza.
Ingredients
- 4 (6 ounce) skinless, boneless chicken breasts
- ¼ cup olive oil
- 2 tablespoons balsamic vinegar
- 1 clove garlic, minced
- 1 teaspoon Italian seasoning
- ½ teaspoon salt
- 1 cup halved cherry tomatoes
- 4 fresh basil leaves, minced
- 1 teaspoon lemon juice
- salt and freshly ground black pepper to taste
- 4 slices mozzarella cheese
- ¼ cup basil pesto
Instructions
- Carefully pound the chicken breasts to an even thickness of about 1/2 inch using the flat side of a meat mallet. Then, place the chicken into a resealable plastic bag. This step helps ensure the chicken cooks evenly by flattening it to a uniform thickness, promoting better marinade absorption and a quicker, more consistent cook.
- In a small bowl, whisk together olive oil, balsamic vinegar, garlic, Italian seasoning, and salt. Pour the mixture over the chicken, ensuring it’s evenly coated, and let it marinate for 4 to 8 hours. Marinating the chicken allows the flavors to penetrate deeply, making the meat more flavorful and tender while also enhancing the overall taste of the dish.
- In a small bowl, mix together the cherry tomatoes, basil, lemon juice, salt, and pepper. This combination creates a fresh, vibrant topping that adds brightness and flavor to the dish, enhancing the grilled chicken with a burst of juicy tomatoes and aromatic herbs.
- Preheat an outdoor grill to medium heat and lightly oil the grate. This ensures the grill is at the right temperature for cooking, allowing the chicken to cook evenly while preventing it from sticking to the grate.
- Remove the chicken from the marinade and grill with the lid closed for 4 minutes. Flip the chicken and grill for an additional 3 to 4 minutes. Place a slice of mozzarella cheese and 1 tablespoon of pesto on each chicken breast, then top with the cherry tomatoes. Close the lid of the grill and continue cooking until the cheese is melted and the chicken is fully cooked, about 3 more minutes. The internal temperature should reach at least 165°F (74°C) when checked with an instant-read thermometer. Carefully remove the chicken from the grill using a spatula and transfer to a serving platter. This method ensures the chicken is cooked through, the cheese is melted perfectly, and the flavors are well-balanced.
