Grilled Chicken Margherita
27 min
|
easy
|
gluten-free,
Mediterranean diet
Recipe by Eunice
Introduction
Think Margherita pizza without the crust: juicy, garlicky grilled chicken topped with melty mozzarella, fresh basil pesto, sweet blistered cherry tomatoes, and a quick balsamic pop.
Perfect for weeknights or backyard cookouts, it brings big flavor and that smoky grill char I live for, with a clean, crowd-pleasing finish.
Ingredients (4 servings)
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Ingredients:
- 4 boneless, skinless chicken breasts boneless, skinless chicken breast 2.67 lb
- 1 Tbsp olive oil olive oil
- ½ tsp salt salt
- ½ tsp black pepper black peppercorns (for black pepper)
- ½ tsp garlic powder garlic powder 0.05 oz
- 4 slices fresh mozzarella fresh mozzarella 4 oz
- ½ cup basil pesto basil pesto 4 oz
- 1 cup cherry tomatoes cherry tomatoes 0.44 lb
- ½ tsp balsamic vinegar balsamic vinegar 0.08 fl oz
How to Make Grilled Chicken Margherita
-
Pound and season the chicken
Place the chicken breasts between parchment and gently pound to an even 3/4 inch thickness so they cook evenly.
Pat dry, then rub with the olive oil and season all over with the salt, black pepper, and garlic powder.
-
Marinate the tomatoes
Halve the cherry tomatoes and toss with the balsamic vinegar and a pinch of salt, letting them sit while the grill heats so their juices get syrupy.
-
Preheat and prep the grill
Heat a grill to medium-high and set up a two-zone fire so you have a hot side and a cooler side for control.
Scrape the grates clean and oil them lightly to prevent sticking.
-
Grill the first side
Lay the chicken on the hot side and grill without moving for 5 to 6 minutes until well marked and releasing easily.
-
Flip, pesto, and cheese
Flip the chicken and move it to the cooler side so fat from the pesto does not flare up.
Spoon about 2 tablespoons pesto over each breast and top with a slice of fresh mozzarella.
Close the lid and cook 4 to 6 minutes until the cheese melts and the chicken hits 160 to 165 F in the thickest part.
-
Rest and finish
Transfer to a plate or rack and rest 5 minutes so the juices settle.
Spoon the balsamic tomatoes and their juices over the chicken and add a few grinds of black pepper to wake everything up.
Substitutions
- Fresh mozzarella -> Provolone slices
- Provolone melts smoothly and brings a slightly sharper, buttery vibe that stands up to pesto while still giving you that gorgeous cheese pull.
- Basil pesto -> Chimichurri
- Herby, garlicky chimichurri shifts the dish toward bright and peppery with a little vinegar snap, keeping it punchy and juicy without the nutty richness of pesto.
- Chicken breasts -> Boneless skinless chicken thighs
- Thighs are more forgiving and stay ultra-juicy, delivering deeper chicken flavor and a silkier bite; grill 6 to 7 minutes per side to reach 175 F.
Tips
- Pound for power and even cooking
- An even 3/4 inch thickness prevents dry edges and underdone centers, and it gives you cleaner grill marks.
- Two-zone fire is your insurance policy
- Sear over high heat, then finish and melt cheese over the cooler zone to avoid flare-ups and overcooking.
- Season like you mean it
- Salt the chicken right before grilling so the surface seasons properly without drawing out moisture too early.
- Melt the mozzarella fast
- Lid down equals oven effect, so the cheese melts quickly while the chicken gently coasts to temp instead of burning underneath.
- Thermometer beats guesswork
- Pull at 160 F and let carryover bring it to 165 F for the juiciest result.
- Let the tomatoes do the work
- A short balsamic maceration turns their juices into a light sauce that cuts the richness of the cheese and pesto.
Nutrition Facts *
| Energy | 533 | kcal |
|---|---|---|
| Protein | 41 | g |
| Total Fat | 34 | g |
| Carbohydrates | 11 | g |
| Dietary Fiber | 4 | g |
* Approximate, per serving.
Data source: USDA FoodData Central.
FAQ
- How do I keep chicken breasts from drying out on the grill?
- Pound to even thickness, sear hot, finish on the cooler side, and pull at 160 F so carryover takes it to 165 F while it rests.
- My mozzarella is not melting before the chicken is done, what should I do?
- Close the lid and move the chicken to the cooler zone, or add the cheese a minute earlier so it has time to soften without scorching the bottom.
- Can I make this indoors without a grill?
- Yes, use a hot cast-iron grill pan or skillet to sear, then transfer to a 400 F oven to finish and melt the cheese.
- Will store-bought pesto work?
- Absolutely, but taste it first and brighten with a squeeze of lemon or a pinch of salt if it is flat, and stir in a little extra olive oil if it is pasty.
- What if I do not have balsamic vinegar?
- Use a few drops of red wine vinegar with a pinch of sugar or honey to mimic the sweet tang.
- How do I stop pesto oil from causing flare-ups?
- Add pesto after flipping and finish on the cooler side with the lid down so drips do not hit direct flames.
Serving Suggestions
This is my ride-or-die chicken breast recipe, and it slaps with a side of garlicky grilled bread and a lemony arugula salad to cut through the richness.
For a fun twist, drizzle a little Calabrian chili oil over the cheese and scatter crispy prosciutto or grilled peaches on the plate for sweet heat and salty crunch.
More pairings:
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