Balsamic Grilled Chicken:
- 2 boneless skinless chicken breasts, 1 1/2 pounds
- 2 Tablespoons extra virgin olive oil
- 2 Tablespoons balsamic vinegar
- 1 Tablespoon maple syrup, I used Grade A
- 1/2 Teaspoon sea salt
Caprese Salad Topping:
- 1 pound of cherry tomatoes, halved equaling 4 cups
- 6 ounce fresh mozzarella pearls, drained
- 1 Tablespoon extra virgin olive oil
- 8 large leaves of basil, 1/4 ounce
- Flaked 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
- Place the chicken breasts in a glass container and add the marinade ingredients. Mix everything together 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 set 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.
Mozzarella pearls are tiny balls of mozzarella, if they’re not available you can substitute any good quality fresh mozzarella cut or torn up into small bite sized pieces.
If you want to add zucchini to the meal, slice off both ends and cut them in half lengthwise. Place them flat side down on the grill when you put the chicken on and turn them when you turn the chicken. This works well for medium sized zucchini, for smaller ones the cooking time will be shorter.