We all know grilled chicken is a hit at a summer barbecue, but this Caprese Grilled Chicken will take it to the next level!
The delicious marinade is the key, with olive oil, balsamic vinegar, and the flavour punch of garlic, oregano and basil.
We’ve used Mozzarella, because of its melting excellence when cooked under hot temperatures. The pairing of Mozzarella, tomatoes and basil is one of our ultimate flavour combinations and it sits so nicely atop the marinated chicken.
| 100g | Mozzarella Ball |
| 2 Tbsp | olive oil |
| 2 Tbsp | balsamic vinegar |
| 1 Tbsp | fresh garlic, minced |
| 1 tspn | dried oregano |
| 1 tspn | dried basil |
| sea salt, to taste | |
| cracked black pepper, to taste | |
| 4 | chicken breasts |
| 1 | roma tomato, sliced |
| 4 Tbsp | fresh basil, shredded |
| 2 Tbsp | balsamic glaze |
| 1 | Mix together the olive oil, balsamic vinegar, garlic, oregano, basil, salt and pepper in a large bowl. Carefully lay the chicken breasts in the bowl and coat with marinade. Allow the chicken to marinate for 30 minutes. |
| 2 | Preheat the grill or barbeque, and grill chicken for 5 minutes on each side. Ensure the chicken is fully cooked through and starting to caramelise on the outside. |
| 3 | Simultaneously grill the tomato slices, until they slightly soften. |
| 4 | When chicken is nearly finished cooking, place a slice of Mozzarella on each chicken breast. Top with a tomato slice and allow the heat to melt the cheese. |
| 5 | Remove from heat and cool slightly. Then top with shredded basil and balsamic glaze. Serve immediately. |
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