Recipe: Grilled Caprese Chicken

Grilled Caprese Chicken

NOTE: For the seasoning, I just sprinkle it on until my ancestors say "that's enough child." Be sure to have a really good and THICK balsamic vinegar; the vinegar will either make or break this dish. I like to use Trader Joe's Aged Aceto Balsamico Di Modena. A good rule of thumb is to look at the viscosity when you turn the bottle back and forth. You can also look for the blue and yellow authenticity label located somewhere on the bottle.
This recipe has also been adapted for the stove top (see below for instructions). 

Ingredients

5-6 Boneless, Skinless, Chicken Thighs 
Garlic Powder
Onion Powder
Dried Parsley
Dried Oregano 
Salt 
Pepper
Olive Oil
Fresh Mozzarella - Sliced (If bought whole, slice it yourself)
Fresh Tomato - Sliced
1 Bunch Fresh Basil
Good Quality Balsamic Vinegar or Reduction

Directions

1) Take your thighs and dry them off really well. We don't want any extra moisture. 

2) Place the chicken on a clean, flat surface and cover with saran wrap. Use a meat pounder, heavy rolling pin, or heavy pot to pound and flatten the chicken to about 1/4 inch thick. Remove the saran wrap when your chicken has reached the desired thickness. (If your thighs are on the larger side, you may need to cut them in half before you flatten them - Flattening the chicken is optional but it makes for a flatter surface to hold the toppings later) 

3) Brush a light coat of olive oil on one side of the chicken and then sprinkle a light coating of each of your herbs (garlic powder, onion powder, parsely, oregano, pepper, salt - omit salt if cooking low sodium) onto the thighs. Flip and repeat on the other side. Let your chicken rest for 10-15 minutes to allow the thighs to marinade and come to room temperature (Meat cooks more evenly when you bring it to room temperature before cooking).

4) For Grilling - Heat your grill to medium high high. Place your chicken thighs on the grill and don't move them for 2- 3 minutes or until your chicken no longer sticks to the grates and has defined grill marks. Once your chicken has cooked on the one side, flip it to cook the other side and add your sliced fresh mozzarella. (You want the cheese to cover as much of the chicken as possible). Once your chicken is cooked and your cheese is melted, remove from the heat and let it rest, and top with thinly sliced tomato and fresh basil (I take mine off at 160 degrees and let it rest to bring it to temp - a meat thermometer is your friend so invest in a good one!). 

     For Stovetop - Heat a pan to medium high to high heat. Once your pan is hot, add a little oil and then add in your chicken (Do not overcrowd the pan - overcrowding will lead to steamed chicken - cook in batches). Cook the chicken until there is a nice crust on the bottom, then flip. When the other side is nearly done, add the fresh mozarella, cover the pan with a lid, and turn the heat off. Once the cheese has melted, remove the chicken from the pan and add sliced tomato and fresh basil (I take my chicken out at 160 degrees and then let it rest to bring it to temp - a meat thermometer is your friend so invest in a good one!). . 

5) Finish with a good drizzle of balsamic vinegar or glaze (See above note regarding vinegar) and some more fresh cracked pepper and salt to taste and serve. 

As Always, Enjoy!!!

Love, 
     Alexis