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Best Grilled Chicken Margherita

Best Grilled Chicken Margherita

Discover the unparalleled deliciousness of the Best Grilled Chicken Margherita, a vibrant and foolproof recipe that brings the classic flavors of Italy to your backyard grill. This recipe is your ticket to a quick, healthy, and incredibly satisfying meal perfect for busy weeknights or casual entertaining.
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Prep Time 15 minutes
Cook Time 16 minutes
Marinate Time 10 minutes
Total Time 30 minutes
Servings: 4 chicken breasts
Course: Main Course
Cuisine: Italian
Ingredients Equipment Method Notes

Ingredients
  

  • 4 boneless, skinless chicken breasts about 6-8 ounces each
  • 2 tablespoons olive oil plus more for grilling chicken
  • 1 teaspoon dried Italian seasoning
  • 0.5 teaspoon garlic powder
  • Salt and freshly ground black pepper to taste
  • 1 pint cherry tomatoes halved
  • 8 ounces fresh mozzarella cheese thinly sliced or torn into bite-sized pieces
  • 0.25 cup fresh basil leaves chiffonade (thinly sliced)
  • 2 tablespoons balsamic glaze optional, for drizzling

Equipment

  • Grill
  • Small Bowl
  • Medium Bowl
  • Paper towels
  • Serving platter

Method
 

  1. Pat the chicken breasts dry with paper towels. This helps create a better sear on the grill. In a small bowl, whisk together 2 tablespoons of olive oil, Italian seasoning, garlic powder, salt, and pepper. Brush this mixture evenly over both sides of the chicken breasts. Let the chicken marinate for at least 10-15 minutes at room temperature while you prepare the other ingredients. For deeper flavor, you can marinate it in the refrigerator for up to 4 hours.
    4 boneless, skinless chicken breasts, 2 tablespoons olive oil, 1 teaspoon dried Italian seasoning, 0.5 teaspoon garlic powder, Salt and freshly ground black pepper
  2. Preheat your grill to medium-high heat (around 400-450°F or 200-230°C). Clean and lightly oil the grill grates to prevent sticking.
  3. Place the marinated chicken breasts on the preheated grill. Grill for 6-8 minutes per side, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C). The exact time will depend on the thickness of your chicken breasts and the heat of your grill. Avoid overcooking to keep the chicken juicy.
    4 boneless, skinless chicken breasts
  4. While the chicken is grilling, or as it rests, prepare your Margherita toppings. In a medium bowl, gently toss the halved cherry tomatoes with a drizzle of olive oil, a pinch of salt, and pepper. If using fresh mozzarella that isn't pre-sliced, slice it thinly or tear it into rustic, bite-sized pieces.
    1 pint cherry tomatoes, 2 tablespoons olive oil, Salt and freshly ground black pepper
  5. Once the chicken is cooked, remove it from the grill and let it rest for 5 minutes. This allows the juices to redistribute, ensuring a moist chicken breast. Arrange the rested chicken breasts on a serving platter or individual plates.
    4 boneless, skinless chicken breasts
  6. Evenly distribute the fresh mozzarella slices or pieces over the warm grilled chicken. The residual heat from the chicken will start to soften the cheese. Scatter the halved cherry tomatoes around and over the chicken and mozzarella.
    8 ounces fresh mozzarella cheese, 1 pint cherry tomatoes, 4 boneless, skinless chicken breasts
  7. Garnish generously with the fresh basil chiffonade. For an extra layer of flavor, drizzle the entire dish with balsamic glaze, if desired. Serve immediately while the chicken is warm and the mozzarella is wonderfully melty.
    0.25 cup fresh basil leaves, 2 tablespoons balsamic glaze

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat or in a toaster oven. Freezing is not recommended.