Everything you love about classic margherita pizza is piled on top of this juicy margherita grilled chicken and it’s all drizzled with a killer balsamic glaze!
Um, hello. Best grilled chicken EVER hitting you in the face today.
With all the remnants of pizza, FYI. Margherita pizza grilled chicken is on the grill for the forseeable future.
It’s not a sad summer life over here, guys. There’s margherita pizza fixins’ on my grilled chicken, yo.
Chicken, check. Fresh mozz cheese, check. Fresh juicy tomatoes, check. Oodles of fresh basil, check. Balsamic glaze, check. Swooning from chicken goodness overload yet? Check.
Nobody has time for complicated dinners on the grill and I’m here to inform you that this margherita grilled chicken is at the very TOP of the easy summer dinners list. >>>
- Balsamic glaze. Just a simple reduction sauce of balsamic vinegar + agave syrup. I like to make this glaze ahead of time and then heat it up just before chicken dinner time.
- Prep all of your margherita toppings. This means juicy sliced heirloom tomatoes, fresh slices of mozzarella, and of course, a huge pile of minced basil.
- Rub your chicken breasts on both sides with salt, pepper, and olive oil. Grill those babies up for a few minutes on each side and then it’s topping time! Layer mozzarella and tomato slices on your chicken breasts and broil under high heat for a few minutes. Basil pile on top and a quick drizzle of balsamic glaze to finish it off.
Really just an overall chicken dinner masterpiece, yes? >>>
This margherita chicken is going to become a PERMANENT addition to your summer dinner menu for the forseeable future, I promise! Pretty much as good as a pizza.
But hey, margherita pizza on the side? I wouldn’t say no.
Margherita Grilled Chicken with Balsamic Glaze
- 1/2 cup balsamic vinegar
- 1 tablespoon agave syrup
- 4 medium chicken breasts, pounded to 1-in thickness (about 1-1/2 lbs)
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1 teaspoon granulated garlic
- 4 slices fresh mozzarella cheese
- 8 slices roma tomatoes (about 3 tomatoes)
- 1/4 cup chopped fresh basil
- In a small saucepan, bring balsamic and agave to a boil over medium-high heat. Reduce heat to low and let simmer at low heat until reduced and thickened, about 10 minutes. Keep warm and set aside.
- Rub chicken breasts on both sides with olive oil and season both sides with salt, pepper, and garlic. Grill chicken over medium-high heat, flipping once until chicken registers 165F.
- Top each chicken breast with mozzarella, 2 tomato slices each, and fresh basil on top. Sprinkle with additional salt and pepper. Broil chicken breasts under high heat 2-3 minutes or until cheese is a bubbly golden brown. Serve chicken warm with balsamic glaze drizzled on top and enjoy!