Grilled Chicken Caprese with Burrata
Creamy burrata meets bright tomato-basil goodness on juicy grilled chicken. This dish is a celebration of simple, high-quality ingredients: tender chicken marinated in citrus and herbs, ripe tomatoes, fresh basil, and a luxurious burrata finish. It’s quick enough for a weeknight but special enough for a weekend gathering.
Ingredients
- 4 pieces boneless, skinless chicken breasts
- 2 tbsp olive oil
- 1 tbsp fresh lemon juice
- 1 tsp dried oregano
- 1 tsp dried basil
- 1 pinch garlic powder
- 1 pinch salt and pepper
- 2 ripe tomatoes, sliced
- basil leaves, torn
- burrata ball (about 8 oz)
- 2 tbsp balsamic glaze or reduction
Instructions
- Pat the chicken dry and whisk together olive oil, lemon juice, oregano, basil, garlic powder, salt, and pepper in a large bowl. Add the chicken and toss to coat. Let marinate 10–15 minutes while you preheat the grill.
- Preheat your grill to medium-high heat. Grill the chicken for 6–7 minutes per side, or until it reaches 165°F (74°C) inside. Remove from heat and let rest for 5 minutes to keep juices in.
- While the chicken rests, arrange tomato slices on a serving platter or plate. Tear or chiffonade fresh basil and scatter over the tomatoes.
- Slice the burrata into quarters or roughly tear it into sizable chunks. Arrange over the tomatoes and basil so each platter gets generous portions.
- Slice the grilled chicken and fan it across the plates. Drizzle with balsamic glaze and a final touch of olive oil if desired.
- Season to taste with a light pinch of salt and pepper. Serve immediately, allowing the burrata to melt softly with the warm chicken and tomatoes.