Grilled Chicken Margherita

This grilled chicken margherita recipe captures all my favorite pizza flavors in a protein-packed, low-carb package. The chicken takes on a gorgeous char from the grill and gains a similar flavor to the crust on a wood-fired pizza. Meanwhile, the rich marinara sauce, basil leaves and mozzarella cheese lend a familiar taste. Finished with garden-fresh tomatoes, artichoke hearts and green onions, this Italian-inspired chicken margherita recipe is one of my favorite summertime grilled chicken recipes.

We make our grilled chicken margherita recipe with balsamic vinaigrette. Marinating the chicken in balsamic dressing ensures the lean meat stays juicy and tender when exposed to the grill’s high heat. Plus, the vinegar has a sweet-and-tangy character that pairs exceptionally well with tomatoes and artichokes.

Ingredients for Grilled Chicken Margherita

• Chicken: We use boneless skinless chicken breasts, but feel free to swap in boneless chicken thighs. I wouldn’t recommend using bone-in chicken for this recipe, though. It takes longer to cook, so the cheese could become over-melted and stringy by the time the chicken cooks through.
• Balsamic vinaigrette and garlic: Prepared balsamic salad dressing and garlic create a flavorful marinade for grilled chicken.
• Marinara sauce: Use homemade canned marinara sauce or pick up your favorite jar at the store. You’ll need only 1/4 cup for this margherita chicken recipe, but it’s easy to use up the extra. So many great recipes start with a jar of marinara sauce!
• Basil leaves: Basil adds a fresh, summery flavor to this grilled chicken margherita with balsamic recipe.
• Tomatoes: Plum tomatoes are easy to slice and fit nicely on the chicken breasts. Feel free to swap in heirloom tomatoes if that’s what’s growing in the garden. You could use halved cherry tomatoes, although they may fall off the chicken as it cooks.
• Artichoke hearts: Compared to canned artichoke hearts, frozen artichoke hearts have a firmer texture and fresher taste. However, if you can’t find frozen, the canned variety works as well. Just keep in mind that they’ll be softer and slightly saltier.
• Green onions: Green onions add punchy flavor and a touch of crunch to margherita chicken.
• Mozzarella cheese: Shredded mozzarella gives the grilled chicken margherita recipe a melty texture reminiscent of pizza. If you want more margherita pizza likeness, swap in fresh mozzarella to give the chicken a softer, creamier finish.

Directions

Step 1: Prepare the chicken

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Flatten the chicken to 1/2-inch thickness.

Editor’s Tip: Flattening the chicken helps it cook more quickly (and evenly!) on the grill.

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In a large bowl, combine the vinaigrette and garlic. Add the chicken and turn to coat. Cover and refrigerate for 30 minutes.

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Drain the chicken, discarding the marinade. Sprinkle the chicken with salt and pepper.

Step 2: Grill the chicken

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On a lightly greased grill rack, grill the chicken, covered, over medium heat for five minutes.

Editor’s Tip: If you don’t have a grill, you can cook the chicken inside underneath your oven’s broiler. Broil the chicken 4 inches from the heat.

Step 3: Add the toppings

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Turn the chicken and top it with the marinara, basil, tomatoes, artichokes, onions and cheese. Cover the chicken and cook it until it is no longer pink and the cheese is melted, five to six minutes.

Recipe Variations

• Change up the toppings: Feel free to adjust the toppings to customize this chicken margherita recipe. Try using sage and prosciutto to give the dish a chicken saltimbocca feel, or use ham and Swiss cheese to make a grilled version of chicken cordon bleu. The chicken would also taste great slathered with barbecue sauce, bacon and cheddar cheese to make Monterey chicken.
• Skip the marinara: Instead of marinara, top the chicken with pesto to give it an herbaceous, nutty finish. Or, use salsa or taco sauce to give it a Mexican-inspired taste, similar to our baked salsa chicken recipe.

How to Store Grilled Chicken Margherita

Store leftovers of this chicken margherita with balsamic recipe in an airtight container in the refrigerator for up to four days. Reheat it in a 350°F oven until the chicken reaches an internal temperature of 165°.

Can you make a grilled chicken margherita recipe ahead of time?

Margherita chicken tastes best fresh off the grill, but you can prepare the chicken breasts ahead of time. Flatten the chicken and place it in the balsamic vinagirette marinade. Store it in a covered container in the refrigerator for up to 24 hours. When you’re ready to cook, remove the chicken from the marinade and let it sit at room temperature for 30 minutes. Then, grill the chicken as directed.

Grilled Chicken Margherita Tips

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How do you flatten chicken breasts for grilled chicken margherita?

The easiest way to flatten boneless skinless chicken breasts is to pound them with a meat mallet. If you feel more comfortable using a knife, you can butterfly chicken breasts by slicing them in half horizontally.

How do you know when grilled chicken margherita is finished cooking?

This chicken margherita with balsamic recipe is finished when the chicken reaches 165° (the right internal temperature of cooked chicken). If the chicken is cooked through but the cheese isn’t fully melted, you can pop the chicken underneath the broiler to finish melting the cheese.

How do you serve chicken margherita?

To enjoy margherita chicken as part of a low-carb meal, pair it with low-carb side dishes like grilled veggies, cauliflower rice or zucchini noodles. If carbs aren’t a concern, our grilled chicken margherita recipe also tastes fantastic with rice or buttered noodles.