Ingredients
Scale
- 1.5 pounds boneless skinless chicken breasts (2-3, see notes)
- 2 tbsp extra virgin olive oil
- 2 tbsp balsamic vinegar
- 1 tbsp maple syrup (I used Grade A)
- 1/2 tsp sea salt
- 1 pound cherry tomatoes (halved equaling 4 cups)
- 6 ounce fresh mozzarella pearls (drained and halved)
- 1 tbsp extra virgin olive oil
- 8 large leaves of basil (1/4 ounce)
- Flaked Maldon finishing sea salt to taste
- Balsamic reduction or balsamic vinegar
- For the grilled zucchini I used 8 ounces per person for a total of 2 pounds. Slice off both ends and split in half down the middle.
Instructions
- Place the chicken breasts in a glass container and add the marinade ingredients. Mix everything well, cover, and refrigerate overnight or at least 2 hours.
- After the chicken is marinated, preheat the grill over medium-high heat.
- While the grill heats, prepare the Caprese Salad Topping by mixing together the cherry tomatoes, mozzarella pearls, and olive oil.
- Slice the basil by stacking all the leaves together. Then roll them up and slice them as thinly as possible to create a chiffonade. Mix the basil into the salad and let it sit while the chicken cooks.
- When the grill temperature has reached 400ºF, place the chicken on the grill and immediately lower the heat to medium. Discard any leftover marinade.
- Grill for 8-10 minutes or until the chicken loosens up from the grill and is easy to turn over. Continue cooking for another 8-10 minutes or until the chicken is no longer pink in the center. The cooking time will always vary depending on the size of your meat.
- When the chicken is done, remove it from the grill and let it sit for a couple of minutes on a cutting board. Slice the chicken and serve it topped with the Caprese Salad. Drizzle the whole plate with balsamic reduction and sprinkle to taste with the finishing sea salt.