Description
This Grilled Chicken Caprese with Burrata recipe is a delicious and elegant dish combining marinated and grilled chicken breasts with a fresh tomato and basil salad, topped with creamy burrata cheese and a tangy balsamic glaze. Perfect for a summer dinner, this recipe highlights Mediterranean flavors with easy-to-follow steps for making a homemade balsamic reduction and perfectly grilled chicken.
Ingredients
Balsamic Glaze
- ½ cup balsamic vinegar (or use a store bought balsamic glaze)
Marinade and Chicken
- 2 tablespoons extra virgin olive oil
- 2 tablespoons balsamic vinegar
- 2 teaspoons dried Italian seasoning
- 1 teaspoon pure honey
- ½ teaspoon fine salt
- ¼ teaspoon black pepper
- 1 – 1 ¼ lb boneless skinless chicken breasts, pounded to ¾-inch thickness and cut into 4 portions
Tomato Salad
- 1 pint (2 cups) cherry or grape tomatoes, halved
- 2 teaspoons extra virgin olive oil
- Pinch of fine salt
- ⅓ – ½ cup thinly sliced fresh basil leaves
Topping
- 1 8-ounce or 2 4-ounce ball(s) fresh burrata cheese, drained and cut into quarters or halves (4 portions total)
- Flaky sea salt, for garnish
- Black pepper, for garnish
- 1-2 teaspoons balsamic glaze per serving for drizzling
Instructions
- Make the Balsamic Glaze: Pour ½ cup of balsamic vinegar into a small saucepan over medium-high heat. Bring it to a boil, then reduce the heat to low and simmer until the vinegar reduces by half, about 10-15 minutes. Stir occasionally. Remove from heat and allow to cool—the glaze will thicken as it cools. You can prepare this up to 4 days ahead and store in the refrigerator in an airtight container for up to a week.
- Prepare the Marinade: In a shallow bowl or glass pie plate, whisk together 2 tablespoons olive oil, 2 tablespoons balsamic vinegar, dried Italian seasoning, honey, salt, and black pepper. This mixture will infuse the chicken with bold, balanced flavors.
- Marinate the Chicken: Add the chicken breasts to the marinade and turn them 2 to 3 times to ensure both sides are well coated. Nestle the chicken into the marinade, cover, and refrigerate for at least 30 minutes and up to 8 hours for maximum flavor and tenderness.
- Preheat the Grill: Heat an outdoor grill or grill pan on the stove to medium-high heat (around 400°F). Proper heat is essential for cooking the chicken evenly and achieving nice grill marks.
- Grill the Chicken: Remove the chicken from the marinade, letting excess drip off, and discard the leftover marinade. Place the chicken on the grill grate over indirect heat. Cook for 5-6 minutes on the first side.
- Flip and Finish Cooking: Turn the chicken over and grill for an additional 4-6 minutes, or until the chicken is cooked through and no longer pink in the thickest part. Transfer to a clean plate and rest briefly.
- Prepare the Tomato Salad: While the chicken cooks, combine the halved cherry tomatoes, 2 teaspoons olive oil, and a pinch of salt in a medium bowl. Toss gently to combine and then fold in the sliced fresh basil leaves for a fresh, aromatic component.
- Assemble and Serve: Top each grilled chicken breast with a 2-ounce portion of fresh burrata cheese and half a cup of the tomato-basil salad. Drizzle 1-2 teaspoons of the balsamic glaze over the top, and sprinkle with flaky sea salt and black pepper to taste. Serve immediately for best flavor and texture.
Notes
- The balsamic glaze can be made in advance and stored in the refrigerator for convenience.
- For a stovetop alternative, use a grill pan if an outdoor grill is not available.
- Adjust marinating time based on your schedule; longer marination results in more flavorful and tender chicken.
- Ensure chicken breasts are pounded evenly for uniform cooking.
- Fresh burrata is essential to achieve the creamy texture and mild flavor for this dish.
- Prep Time: 45 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Italian
