Delish Grilled Chicken Margherita
This grilled take on Chicken Margherita dresses simple, perfectly cooked chicken with ripe tomatoes, melty fresh mozzarella, fragrant basil, and a bright drizzle of olive oil or balsamic—think caprese salad meets weeknight protein. It’s fast, forgiving, and feels special without needing a lot of fuss, which is why it’s one of my go-to dinners when I want to impress with minimal stress.
My husband asks for this one more than I expected; he calls it “summer on a plate” and will happily eat leftovers straight from the fridge for lunch. It became a household favorite the summer I overplotted a backyard dinner party and needed a main that could be mostly prepped ahead—there’s something magical about hot char on the chicken matched with cool, creamy mozzarella and a hit of basil. Our kiddo asks for extra basil, which is as close to a culinary compliment as I’ll get around here.
Why You’ll Love This Delish Grilled Chicken Margherita
– Fast weeknight protein that still looks and tastes like a treat.
– Bright, fresh flavors—ripe tomatoes and basil keep it lively even when you’re short on time.
– Flexible: works on a grill, in a grill pan, or under the broiler if needed.
– Leftovers travel well for lunches, and the components can be prepped ahead.
Behind the Recipe
This recipe is about balancing quick cooking with fresh finishing touches. Grill the chicken until just done so it stays juicy; then add the tomatoes and mozzarella right at the end so the cheese melts without turning gluey and the tomatoes stay bright. People often rush the resting step—resting lets the juices redistribute so the first bite isn’t dryer than it should be. Small details like patting chicken dry before seasoning, using slightly under-ripe tomatoes if you plan to cook them a bit, and tearing basil rather than slicing it all contribute to vibrancy and better texture.
Shopping Tips
– Protein: Choose boneless, skinless chicken breasts for quick, even grilling, or go with thighs if you prefer more forgiving, juicier meat.
– Fresh Herbs: Buy a bunch of fragrant basil with bright green leaves; avoid stems that are brown or limp.
– Cheese: Get fresh mozzarella (ball or ciliegine) and drain it well—buffalo mozzarella is delicious but more delicate and wetter.
– Produce/Fruit: Look for firm, ripe tomatoes—roma or vine-ripened work great; avoid overripe ones that are already very soft.
– Fats & Oils: Use a good extra-virgin olive oil for finishing and a neutral oil (canola or avocado) for brushing the chicken before grilling.
Prep Ahead Ideas
– Marinate or season the chicken and store it in a shallow airtight container or zip-top bag up to 24 hours before cooking.
– Slice tomatoes and drain mozzarella, placing each in separate containers lined with paper towels; keep basil whole and refrigerated until just before serving.
– Make any balsamic reduction or vinaigrette a day ahead—reheat gently or bring to room temperature before serving.
– Prepping these components ahead turns a busy weeknight into an assembly job and cuts hands-on time to minutes.
Time-Saving Tricks
– If you don’t have a grill, use a well-heated grill pan or cast-iron skillet for similar char and fast cooking.
– Use thin-cut or pounded chicken breasts to reduce cooking time and ensure even doneness.
– Buy pre-sliced tomatoes or pre-washed basil only if you’re short on time—freshly sliced still tastes best but the convenience options are solid.
– Lay out everything (mise en place) before you light the grill; it saves frantic back-and-forth and keeps cooking smooth.
Common Mistakes
– Overcooking the chicken: I did this once and the chicken was rubbery—use an instant-read thermometer (165°F / 74°C target) and remove just before it reaches peak temp to rest.
– Adding mozzarella too early: does this and you’ll end up with a watery topping; wait until the chicken is nearly done so the cheese melts without releasing excess liquid.
– Soggy tomatoes: cutting them too small or letting them sit in their juices makes the dish wet; slice larger and drain briefly if they seem juicy.
– Skipping the rest: cutting immediately after grilling lets the juices run out—wait 5–10 minutes for the best texture.
What to Serve It With
– Light arugula salad dressed with lemon and olive oil to echo the bright flavors.
– Grilled sourdough or garlic bread to soak up juices and carry the melty cheese.
– Simple roasted new potatoes or a herby farro salad for heartier family meals.
– Grilled corn or a summer vegetable medley when tomatoes and basil are in peak season.
Tips & Mistakes
– Tip: Pat chicken dry and oil it lightly to encourage good grill marks and avoid sticking.
– Mistake: Crowding the grill—leave space so each piece cooks evenly and gets color.
– Tip: Tear basil over the top instead of slicing to keep the leaves vibrant and aromatic.
– Mistake: Using pre-shredded mozzarella—it melts differently and can be saltier; fresh is worth the small extra effort.
Storage Tips
Store in airtight containers in the fridge. It reheats beautifully, but if you sneak a bite cold straight from the container, it still works. For best texture, keep sauce/topping separate from chicken when possible and reheat chicken gently in a 300°F oven to avoid drying out; add fresh basil after reheating.
Variations and Substitutions
– Swap chicken thighs for breasts if you prefer richer, more forgiving meat; adjust cook time accordingly.
– Use burrata in place of fresh mozzarella for an indulgent, creamier finish—add it after grilling so it stays silky.
– Skip the balsamic reduction and finish with a squeeze of lemon and a drizzle of good olive oil for a cleaner, brighter profile.
– If you need a gluten-free option, serve over quinoa or alongside polenta instead of bread.
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Delish Grilled Chicken Margherita
Ingredients
Main Ingredients
- 4 oz boneless, skinless chicken breasts Pound the chicken to even thickness for uniform cooking.
- 2 cups fresh mozzarella cheese, sliced Use high-quality mozzarella for the best flavor.
- 1 cup fresh basil leaves Tear leaves for a more rustic presentation.
- 0.5 cup balsamic glaze You can find this in most grocery stores.
- 2 tbsp olive oil For grilling and added flavor.
- 1 tsp salt Adjust to taste.
- 0.5 tsp black pepper Freshly ground is best.
Instructions
Preparation Steps
- Start by marinating the chicken breasts in olive oil, salt, and pepper for about 15 minutes to infuse flavor.
- Preheat your grill to medium-high heat and grill the chicken for around 6-7 minutes on each side, or until fully cooked and the juices run clear.
- In the last few minutes of grilling, place slices of mozzarella on top of the chicken to melt slightly.
- Once cooked, remove from the grill and let the chicken rest for a few minutes.
- Serve the chicken topped with fresh basil leaves and a drizzle of balsamic glaze over the top for a refreshing finish.