Description

Craving a light, summery meal that’s bursting with fresh basil, tangy balsamic, and juicy grilled chicken and tomatoes? The Grilled Basil Chicken and Tomatoes recipe is your answer! This dish combines tender chicken breasts and sweet plum tomatoes, marinated in a vibrant basil-balsamic blend, for a healthy, restaurant-quality meal

Ingredients

To make Grilled Basil Chicken and Tomatoes for 4 servings, you’ll need these key ingredients. Each one adds a layer of flavor or texture to this fresh dish:

Balsamic Vinegar (¾ cup): Provides a tangy, slightly sweet base for the marinade.
Fresh Basil Leaves (¼ cup, tightly packed): Infuses a fragrant, herbaceous flavor.
Olive Oil (2 tbsp): Adds richness and helps the marinade cling to the chicken.
Garlic Clove (1, minced): Brings a warm, savory depth.
Salt (½ tsp): Enhances all the flavors.
Plum Tomatoes (8): Sweet, firm tomatoes that grill beautifully.
Boneless Skinless Chicken Breast Halves (4, 4 oz each): Lean, tender protein that’s the star of the dish.

Substitutions and Variations:

Chicken: Swap with chicken thighs, pork chops, or tofu for a vegetarian option.
Balsamic Vinegar: Use red wine vinegar or apple cider vinegar for a different tang.
Basil: Replace with fresh oregano, thyme, or a mix of Italian herbs.
Tomatoes: Try cherry tomatoes, Roma tomatoes, or zucchini slices for grilling.
Olive Oil: Substitute with avocado oil or melted butter for a richer flavor.
Add-Ons: Add a sprinkle of feta cheese, a drizzle of honey, or grilled bell peppers for extra flavor.

Why These Ingredients Matter: The chicken provides lean protein, while the tomatoes and basil add fiber, vitamins, and antioxidants. The balsamic marinade creates a bold, tangy flavor, making this a healthy, low-carb meal that’s both satisfying and fresh

Cook Mode Prevent your screen from going dark

Instructions

Step 1: Make the Marinade

In a blender, combine ¾ cup balsamic vinegar, ¼ cup tightly packed fresh basil leaves, 2 tbsp olive oil, 1 minced garlic clove, and ½ tsp salt.
Cut 4 plum tomatoes into quarters and add to the blender.
Blend until smooth, about 30 seconds.

Tip: Scrape down the blender sides to ensure a smooth marinade. If you don’t have a blender, finely chop the tomatoes and basil and whisk with the other ingredients.

Step 2: Marinate the Chicken

In a bowl, combine 4 boneless skinless chicken breast halves (4 oz each) with ⅔ cup of the marinade.
Cover and refrigerate for 1 hour, turning occasionally to coat evenly.
Reserve the remaining marinade for serving.
Halve the remaining 4 plum tomatoes for grilling.

Tip: Don’t marinate longer than 2 hours, as the vinegar can make the chicken too soft.

Step 3: Preheat and Prep the Grill

Preheat your grill to medium heat (about 375°F) and oil the grill rack to prevent sticking.
Drain the chicken, discarding the used marinade.

Tip: Pat the chicken dry with paper towels for better grill marks and less sticking.

Step 4: Grill the Chicken and Tomatoes

Place the chicken on the oiled grill rack over medium heat. Grill, covered, for 4-6 minutes per side until a thermometer reads 165°F.
Place the halved plum tomatoes on the grill, cut side down, and grill, covered, for 2-4 minutes per side until lightly browned and tender.

Tip: Use a meat thermometer for perfect doneness, and avoid overcooking the tomatoes to keep their shape.

Step 5: Serve

Arrange the grilled chicken and tomatoes on plates or a serving platter.
Drizzle or serve with the reserved marinade on the side for extra flavor.
Serve immediately.

Tip: Slice the chicken before serving for a fancier presentation, and spoon the marinade generously over both chicken and tomatoes.