This tasty grilled chicken caprese with pesto and is the best summer grilling recipe you didn't know you needed! Marinated and grilled to perfection, the chicken is topped with zesty pesto, fresh tomato, and melty mozzarella cheese.
This post was originally sponsored by Mazola and published in May 2021 and has been updated for content.
As the weather warms up, we love spending more time outside and cooking meals on the grill. It's great because I don't have to heat up the house, plus it also allows me to create lighter, fresher meals for the family.
Serve with grilled chicken caprese with pesto alongside st louis ribs for a cookout with strawberry rhubarb cheesecake bars for dessert and homemade Italian sodas!
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🍅 Ingredient notes
- Marinade - This simple marinade is made with oil, vinegar, and spices that helps provide both flavor and moisture to the chicken.
- Tomato - I recommend using a large beefsteak, on the vine, or even a homegrown garden tomatoes.
- Cheese - A large 8-ounce mozzarella ball will work and will make nice slices to melt perfectly over the top of the tomato and pesto.
- Pesto - You can make homemade pesto if you like or buy your favorite store bought pesto. You will need about ½ cup or a 6-ounce jar will do.
📋 Substitutions and variations
- Dairy free - Omit the cheese or replace it with your favorite dairy free mozzarella. Make sure the pesto you make or buy is dairy free too.
- Spicy - Add 1 teaspoon of crushed red pepper flakes to the marinade.
- No Pesto - Not a fan of pesto or need a nut-free alternative? Omit the pesto and add a fresh basil leaf to the top of the cheese after cooking instead.
🔪 Step by step instructions
First, combine the oil, balsamic vinegar, Italian seasoning, and garlic powder in a large zip top bag or shallow baking dish.
Add the chicken, tossing it gently to make sure it's covered completely by the marinade. Let the chicken sit in the marinade for 30 minutes in the refrigerator.
While the chicken is marinating, slice the mozzarella and tomato and preheat the grill to medium high heat or approximately 375˚.
Remove it from the bag and place it directly on the grill to cook for 5 minutes on the first side. Flip the chicken over and top each chicken breast with a heaping tablespoon of the basil pesto.
Add a slice of tomato to each chicken breast on top of the pesto and then add a slice of mozzarella to each chicken breast on top of the tomato.
Close the grill and cook for an additional 5 minutes or so until the chicken is fully cooked through. Let the chicken rest for 5 minutes off of the grill before serving.
If you ever don't recognize a tool or skill that I mention, be sure to look it up in the Glossary of Cooking Terms and Definitions for more information.
⭐ Expert tips
- Allow the chicken to sit in the marinade for a minimum of 30 minutes or up to 2 hours if needed.
- When selecting chicken breasts for this recipe, try to pick similar-sized pieces so they cook evenly and in the same amount of time.
- Cooking times may vary depending on the actual size and thickness of each chicken breast, so make the chicken is cooked to an internal temperature of 165˚ when checked with a kitchen thermometer.
- Let the chicken resting after cooking for serving so it retains its juices and stays moist.
💭 Frequently asked questions
Marinating chicken for at least 30 minutes prior to grilling helps to ensure your chicken is moist. Using a kitchen or grill thermometer also helps to make sure your chicken doesn't dry out. Chicken should be cooked to an internal temperature of 165˚.
Caprese is traditionally a salad consisting of mozzarella cheese, tomatoes and fresh basil that is sometimes dressed with oil and vinegar. This chicken combines all of those fresh flavors into a delicious and fresh main dish that is perfect for summertime!
🥘 Alternative cooking methods
- Oven - This recipe can be made in an oven at on a sheet pan instead of on the grill. Cook chicken at 375˚ for 8-10 minutes each side until the internal temperature reaches 165˚.
🥡 Storage suggestions
Leftover grilled chicken caprese with pesto will keep in the refrigerator for 3-5 days and can be reheated in the oven, on the grill or in the microwave until heated through.
♨️ More grilling recipes
If you loved this grilled chicken caprese with pesto recipe, check out these other grilling recipes that I know you will love too!
- Shrimp Kabobs
- Grilled Pork Chops with Alabama White Sauce
- Hatch Green Chile Grilled Turkey Burgers
- Easy Grilled Italian Zucchini
📖 Recipe
Grilled Chicken Caprese with Pesto
Ingredients
- ½ cup oil corn, vegetable, avocado or olive oil
- ¼ cup balsamic vinegar
- 1 Tablespoon italian seasoning
- 1 teaspoon garlic powder
- 6 chicken breasts approximately 6 ounces each
- ½ cup basil pesto store bought or homemade
- 8 ounces fresh mozzarella
- 1 large tomato beef steak, on the vine or home grown
Instructions
- Combine oil, balsamic vinegar, italian seasoning, and garlic powder in a large zip top bag or shallow baking dish.
- Add the chicken breasts, tossing gently so the marinade covers all of the chicken. Place in the refrigerator for 30 minutes to marinate.
- While the chicken is marinating, slice both the mozzarella cheese and tomato into 6 even slices and preheat the grill to medium high heat or 375˚.
- Remove the chicken from the marinade and place it on the preheated grill to cook for 5 minutes on the first side.
- Flip the chicken over and top each breast with a heaping tablespoon of pesto, one slice of tomato, and then one slice of fresh mozzarella.
- Close the grill and cook for another 4-5 minutes or until the internal temperature of each chicken breast reaches a minimum of 165˚ when checked with a kitchen thermometer.
- Allow the chicken to rest for 5 minutes off of the grill before serving.
Notes
- Allow the chicken to sit in the marinade for a minimum of 30 minutes or up to 2 hours if needed.
- Try to pick similar-sized pieces of chicken so they cook evenly and in the same amount of time.
- Cooking times may vary depending on the actual size and thickness of each chicken breast, so make the chicken is cooked to an internal temperature of 165˚ when checked with a kitchen thermometer.
- Let the chicken resting after cooking for serving so it retains its juices and stays moist.
Substitutions and Variations
- Dairy free - Omit the cheese or replace it with your favorite dairy free mozzarella. Make sure the pesto is dairy free too!
- Spicy - Add 1 teaspoon of crushed red pepper flakes to the marinade.
- No Pesto - Not a fan of pesto or need a nut-free alternative? Omit the pesto and add a fresh basil leaf to the top of the cheese after cooking instead.
Alternative Cooking Methods
- Oven - This recipe can be made in an oven at on a sheet pan instead of on the grill. Cook chicken at 375˚ for 8-10 minutes each side until the internal temperature reaches 165˚.
Tracey
We love caprese salad so I knew this dish was going to be so good! My kids licked their plates... that’s how good it was. We did sub olive oil instead of the corn oil
Amanda
I'm so glad you guys enjoyed it! Thank you for trying the recipe!
Oscar
This recipe looks amazing, I can't wait to make this. My family will love it.
Amanda
Thank you!
Raquel
A lovely dinner idea! Cannot wait to try this!
Amanda
Thank you!
michele
Love this grilled chicken caprese for a weekend meal!
Amanda
Thank you! It's one of our favorites!