You'll love the classic Italian flavors of this grilled chicken, and the caprese salsa with sweet, tart grape and cherry tomatoes is the perfect accompaniment to the charred flavor from the grill.
1 cup fresh basil leaves
6 garlic cloves
1/4 cup olive oil
1/2 teaspoon kosher salt
1 teaspoon pepper
8 small chicken breast halves with bone and skin (5 lbs. total)
1 qt. mixed colors cherry and grape tomatoes, halved
2 cups (12 oz. drained) fresh mozzarella balls such as perlini or small wedges of bocconcini
1 cup roughly chopped fresh basil leaves
3/4 cup extra-virgin olive oil
1/2 cup white balsamic vinegar
2 garlic cloves, minced
1 teaspoon kosher salt
1 teaspoon pepper
How to Make It
Heat grill to high (450° to 550°) with a charcoal area left clear or a gas burner turned off to make an indirect heat area. Make rub for chicken: Pulse basil, garlic, oil, salt, and pepper in a food processor until roughly chopped. Rub mixture all over chicken.
Make salsa: Stir together tomatoes, mozzarella, basil, oil, vinegar, garlic, salt, and pepper in a medium bowl to combine; let stand at least 30 minutes.
Grill chicken skin side down over direct heat until browned, 5 to 7 minutes. Move pieces to indirect heat area, turning over, and grill until cooked through, 25 to 30 minutes. Transfer chicken to a platter, tent with foil, and let rest 5 minutes. Spoon tomatoes, cheese, basil, and half the salsa liquid over chicken; save remaining liquid for a salad dressing if you like.
Delicious! I followed the recipe exactly, except I made more of the marinade. I then marinaded the chicken for about an hour. My chicken breasts were very thin so I only left them on the indirect side for about 10 minutes. A good, relatively fast recipe that I'll definitely make again.
Very good. I did as others and only used 1/3 - 1/2 of the oil and vinegar. I marinated the chicken overnight and seared it in a cast iron skillet and baked (couldn't grill). I also reduced the Balsamic Vinegar for 10-20 min to thicken so it would adhere to the tomatoes and cheese. Next time I will make the caprese salad much earlier so it can become cold...or even make the night before.
i havent made the chicken yet, but that caprese salad is outstanding!!!!! the only thing i would say about it is, you dont need nearly as much EVOO and vinegar as they say, you can easily half the amounts and you'd have plenty!
I made this for a small dinner party and actually cooked it in the oven (instead of grilling on the BBQ - it was just too hot to BBQ!) and I used boneless/skinless chicken breasts. I seared first on the stove. It turned out WONDERFUL!!! Easy and delicious!
Great grilled chicken recipe! We used boneless skinless breast and marinated the chicken in the rub for about an hour before grillling. The chicken was juicy and flavorful. Also, there's way too much oil and vinegar in the salsa - I'd reduce to 1/2 or even 1/3rd of the stated recipe amount!
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