Beach Boys Chicken

45-MinutesCheesyChickenCoastalDinnerGastro-PubGrillHeartyHotSaltySavory
Time :40 minutes
Yield :4 servings
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The Scoop

This Caprese-style grilled chicken situation is out of this world.
Marinating chicken breasts in balsamic, garlic, and honey creates a sweet, tangy glaze right on the grates, while a layer of melted mozzarella, fresh avocado, tomato, and basil keeps every bite incredibly juicy.
It's bright, fresh, and feels like a breezy, sun-soaked vacation on a plate.
Hack it:
Swap standard honey for hot honey in the marinade and spread a generous spoonful of fresh basil pesto directly onto the chicken before topping with mozzarella.
Wrap each chicken breast in a thin slice of prosciutto before grilling to add a salty, crispy outer layer that seals in all the moisture.
Trade mozzarella and fresh tomato for smoked gouda and thick slices of fire-roasted red pepper for a deeper, smokier flavor profile.
Leftovers:
Caprese Chicken Panini: Layer the leftover chicken, tomato, and avocado between slices of sourdough or ciabatta, brush with olive oil, and press in a skillet or panini maker until the cheese melts.
Summer Chopped Grain Bowl: Dice the leftover chicken and layer over cooked farro or quinoa with fresh arugula, cherry tomatoes, cucumbers, and an extra drizzle of balsamic glaze.
Grilled Chicken Caprese Flatbread: Slice cold leftover chicken over a baked flatbread, top with extra mozzarella and cherry tomatoes, and broil for 3–4 minutes until bubbling.
Fresh Berry & Balsamic Salad: Slice the cold chicken thinly and serve over mixed greens with fresh strawberries or blackberries, goat cheese, toasted pine nuts, and a light balsamic vinaigrette.
 

Ingredients

  • 3/4 cup balsamic vinegar
  • 1 teaspoon garlic powder
  • 2 tablespoons honey
  • 2 tablespoons extra-virgin olive oil, plus more, to taste, for oiling the grill grates
  • 2 teaspoons Italian seasoning
  • kosher salt, to taste
  • freshly ground black pepper, to taste
  • 4 chicken breasts, boneless and skinless
  • 4 slices mozzarella
  • 4 slices avocado
  • 4 slices tomato
  • 2 tablespoons basil, optional, freshly sliced, for garnish
  • balsamic glaze, optional, to taste, for serving

Directions

  • In a small bowl, whisk together the balsamic vinegar, the garlic powder, the honey, 2 tablespoons of the oil, and the Italian seasoning.
  • Season the marinade with the salt and the pepper.
  • Pour the marinade over the chicken and let it marinate for at least 20 minutes.
  • Preheat the grill to medium-high heat.
  • Using the extra oil, grease the grill grates.
  • Grill the chicken until it is charred and cooked through at 165 degrees F, about 8 minutes per side.
  • Top the chicken evenly with the mozzarella, the avocado, and the tomato, and cover the grill until the cheese is melted, about 2 minutes.
  • Garnish the chicken with the basil and drizzle with the balsamic glaze.
  • Serve.
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