Garlic-Basil Chicken with Caprese Salsa

Iain Bagwell


  • 1 cup fresh basil leaves 
  • garlic cloves 
  • 1/4 cup olive oil 
  • 1/2 teaspoon kosher salt
  • 1 teaspoon pepper 
  • small chicken breast halves with bone and skin (5 lbs. total) 
  • SALSA 
  • qt. mixed colors cherry and grape tomatoes, halved 
  • 2 cups (12 oz. drained) fresh mozzarella balls such as perlini or small wedges of bocconcini
  • 1 cup roughly chopped fresh basil leaves 
  • 3/4 cup extra-virgin olive oil 
  • 1/2 cup white balsamic vinegar
  • garlic cloves, minced 
  • 1 teaspoon kosher salt
  • 1 teaspoon pepper 


  1. 1. Heat grill to high (450° to 550°) with a charcoal area left clear or a gas burner turned off to make an indirect heat area. Make rub for chicken: Pulse basil, garlic, oil, salt, and pepper in a food processor until roughly chopped. Rub mixture all over chicken.
  2. 2. Make salsa: Stir together tomatoes, mozzarella, basil, oil, vinegar, garlic, salt, and pepper in a medium bowl to combine; let stand at least 30 minutes.
  3. 3. Grill chicken skin side down over direct heat until browned, 5 to 7 minutes. Move pieces to indirect heat area, turning over, and grill until cooked through, 25 to 30 minutes. Transfer chicken to a platter, tent with foil, and let rest 5 minutes. Spoon tomatoes, cheese, basil, and half the salsa liquid over chicken; save remaining liquid for a salad dressing if you like.
  4. Note: Nutritional analysis is per serving.