Iain Bagwell
Total Time
1 Hour 15 Mins
Serves 8

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.

How to Make It

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

Note: Nutritional analysis is per serving.

Ratings & Reviews

jspicest's Review

May 31, 2014
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.

marysgk6's Review

May 28, 2013

Crzyffpm's Review

August 30, 2012
Beautiful presentation, I used my orange cherry and french vanilla yellow cherry tomatoes. I would season the chicken with some salt and pepper before putting the basil rub on.

Cknake's Review

August 23, 2012
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.

loriwildman's Review

June 05, 2012

salundy's Review

April 17, 2012
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!

Karinerick's Review

January 05, 2012
Outstanding is an understatement! My family absolutely loved it and request it weekly!

KayakGirl's Review

September 11, 2011
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!

jkmom2007's Review

August 25, 2011

Lisadahl's Review

July 06, 2011
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!