Grilled Chicken Margherita
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Ingredients
Boneless Skinless Chicken Breasts (4 pieces)
- Choosing boneless poultry makes the process faster. Go for medium-sized ones around six to eight ounces each. If they’re large you can butterfly them, then pound the chicken to an even thickness for consistent cooking times.
Pesto (½ cup total)
- You can use homemade pesto or store-bought pesto whichever is convenient. If you want something extra special, try making your own homemade basil pesto by blending fresh basil leaves, olive oil, pine nuts, parmesan, and minced garlic. If time is short, a jar of your favorite brand works well. This dish is also fantastic if you add a quick tablespoon of pesto to marinade, enhancing flavor from the start.
Tomato (2 large or 1 cup of chopped pieces)
- Go for ripe tomatoes with good color and no bruises. Roma or plum tomatoes work best. If you prefer smaller ones cherry tomatoes also work well. You can slice them or chop them, depending on how you plan to top each chicken breast.
Fresh Basil (handful)
- While you can use dried basil if that’s all you have fresh basil leaves create a more distinct aroma and color. You’ll need them for a final garnish and for mixing into the marinade if you want extra herbiness.
Olive Oil (2 tablespoons)
- Some will go into the marinade and a bit may be brushed onto the grill grates if needed to help prevent sticking. Aim for extra virgin if possible, but any will do.
Mozzarella Cheese (4 slices)
- You can opt for fresh mozzarella or slice of mozzarella cheese from a block. This detail depends on preference. If you want the classic melty finish look for something labeled as “low-moisture mozzarella” that melts more consistently. Alternatively, use a ball of fresh mozzarella for a creamy bite.
Balsamic (optional, 2 tablespoons)
- Some folks enjoy a drizzle of balsamic glaze or a swirl of plain balsamic vinegar. This adds tang and pairs nicely with the tomato and pesto sauce. You can also reduce it on the stovetop with a dash of sugar if you want a thicker glaze.
Italian Seasoning (1 tablespoon)
- This blend typically includes oregano thyme, rosemary, and marjoram. It adds depth and quick flavor to your marinade. Some like a pinch more thyme or a sprinkle of garlic powder to tailor it.
Salt and Pepper (to taste)
- Basic seasoning. A pinch of each is enough. You might also add black pepper to the marinade for a sharper bite.
Optional Extra Herbs
- If you like a stronger herb chicken flavor sprinkle some extra leaves of fresh basil or additional dried oregano. You can also try a dash of lemon zest if you enjoy bright citrus undertones.
Instructions
Step 1: Marinate the Chicken
- Marinate (Optional but Recommended)
- If you have time, marinate the chicken. In a zip-top bag or shallow dish, combine the boneless skinless chicken breasts with 1 tablespoon of olive oil, a tablespoon of pesto, some chopped fresh basil, salt and pepper, and italian seasoning. This helps the chicken absorb more flavor before it hits the grill.
- Marinate for 30 minutes, or up to 2 hours in the fridge.
- Pound the Chicken (If Needed)
- If your chicken is uneven in thickness, use a meat mallet or rolling pin to gently pound the chicken. This ensures even thickness, helping each piece of chicken cook evenly and preventing dry edges.
Step 2: Preheat and Prepare the Grill
- Preheat
- Turn on your gas grill or charcoal grill to medium-high heat. Aim for around 375°F to 400°F. This temperature range helps you achieve a sear while keeping the inside moist.
- Oil the Grill Grates
- If you’re worried about sticking, lightly oil the grill grates with a bit of olive oil on a paper towel. This step helps reduce the chance of tearing the chicken when flipping.
- Gather Other Ingredients
- As the grill heats, slice your tomato or cherry tomatoes. Set aside the fresh mozzarella or your chosen cheese type. Have your additional pesto ready for later. When everything is in place, you can move quickly once the chicken is nearly done.
Step 3: Grill the Chicken
- Add the Chicken
- Place the chicken breasts on the hot grill. Discard any leftover marinade for food safety. Let them cook, undisturbed, to develop flavor and grill marks.
- Cook the Chicken
- Let them cook for about 5-6 minutes on one side, depending on thickness. If your breasts are thinner, it might only take 3-4 minutes. You want a slight golden hue and a bit of color around the edges.
- Flip the Chicken
- Carefully flip the chicken using tongs. Grill the opposite side for another 5-6 minutes or until the internal temperature reaches around 160°F. Don’t worry, it will come up to 165°F after resting.
- Resist moving the pieces too often, as it interferes with getting a good sear.
- Check Internal Temperature
- Use a meat thermometer to confirm that the chicken is cooked through. The safe internal temperature is 165°F. Some people remove at 160°F and let carryover heat bring it to the final stage. Overcooking can make the chicken rubbery, so keep a close eye.
Step 4: Top Each Chicken Breast with Margherita Goodness
- Add the Pesto
- Remove the chicken from direct heat or move it to a cooler side of the grill. Spread a spoonful of pesto on top of the chicken, effectively turning it into pesto chicken. Smooth it out for even coverage. This step is crucial to building that classic flavor.
- Top of the Chicken
- Spoon or arrange tomato slices on each piece. Then lay a slice of mozzarella (or fresh mozzarella) carefully over the tomatoes. If you prefer diced tomatoes or fresh tomatoes in chunks, that works too.
- Close the Lid
- Close the lid of the grill for about one minute. This helps the cheese melt properly. Once you see melted mozzarella, you can pull the chicken off the heat.
- Add the Cheese
- If you want extra gooey results, you can add more mozzarella. Some people prefer multiple slices for a super cheesy effect. The key is not to burn the bottom, so watch carefully.
Step 5: Remove and Rest
- Remove the Chicken
- Once the cheese is melted, take your grilled chicken topped with tomato and pesto off the grill. Transfer the poultry to a plate or tray and let it rest for a couple of minutes. This pause keeps the juices intact. You can drizzle a bit of balsamic or balsamic glaze if you wish.
Notes
Nutrition Information (Per Serving)
Calories: 380 kcal
Total Fat: 20g
Saturated Fat: 6g
Cholesterol: 95mg
Sodium: 450mg
Total Carbohydrates: 5g
Dietary Fiber: 1g
Sugars: 2g
Protein: 40g