Delish Grilled Chicken Margherita

This grilled chicken Margherita is summer on a plate if summer wore a baseball cap and brought pineapple. It’s juicy chicken, a tangy-sweet glaze, melty cheese, and bright herbs pretending they’re sophisticated. It’s special because it manages to taste restaurant-level without requiring me to pretend I know what “deglaze” means. Try it because it’s fast, forgiving, and the kind of meal that makes your neighbors suspiciously louder while standing over their fences.

Somewhere between flipping the pineapple and burning the first batch of chicken (yes, the pan was too small — don’t judge me), my husband decided this was the perfect time to teach our kid how to whistle. The kid learned two things: how to whistle and that you can indeed blind someone with smoke from an overenthusiastic grill session. I, of course, captured the whole disaster on my phone because nothing says family bonding like smoky hair and takeout menus. We ate this between fire alarms and apologies. Spoiler: it still tasted fantastic.

Time-Saving Hacks

– Use pre-sliced pineapple. Yes, I feel slightly guilty, but the kids eat faster and so do I.
– Buy marinated chicken from the deli in a pinch — not a crime, just advanced delegation.
– Sheet pan everything: toss the chicken and pineapple on one sheet. Fewer dishes, more life.
– Skip fresh basil and use a sprinkle of dried basil in a pinch. The basil police can come for me.
– Use the grill pan and finish under the broiler if you don’t want to babysit the grill. Same char, less drama.

Serving Ideas

– Serve with a crisp green salad and a lemony vinaigrette — because vegetables exist.
– Rice or couscous soaks up the glaze and looks fancy without effort.
– Serve with wine if the kids drove you nuts; sparkling water if you’re pretending you’re being responsible.
– Pile it on toasted ciabatta and call it a sandwich. No one will argue.
– If all else fails, tuck it into tortillas and name it “fusion.” People will clap.

What to Serve It With

– Light sides: arugula, cucumber salad, or roasted fingerling potatoes.
– Heavier sides: coconut rice or garlic mashed if you want to commit to carbs.
– Drinks: a chilled Sauvignon Blanc, a citrusy beer, or iced tea that isn’t suspiciously sweet.

✔Tips & Mistakes

– Tip: Pat the chicken dry before grilling — splattering is the universe’s way of keeping you humble.
– Mistake: Putting cheese on too early. It will burn. Put it on at the very end and let it melt gently.
– Tip: Use a meat thermometer. I learned the hard way that “looks done” is opinion, not fact.
– Mistake: Overcrowding the grill. Yes, you love efficiency; your chicken needs breathing room.
– Tip: Let the chicken rest for 5 minutes. This is where your patience pays off in juicy bites.

✔Storage Tips

Store it in the fridge… if there’s any left. Cold midnight leftovers? Sometimes better than fresh.

✔Variations and Substitutions

Swap whatever you want—sugar ↔ honey, soy sauce ↔ tamari, or skip steps and call it “deconstructed.” It still counts. Prefer pork? Use boneless chops. Need vegetarian? Grill thick portobello caps and skip the chicken. Add chili flakes for heat or a squeeze of lime for brightness.

Frequently Asked Questions

Delish Grilled Chicken Margherita

A delightful grilled chicken recipe topped with fresh tomatoes and basil.

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Prep Time: 15 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 35 minutes minutes

Servings: 4

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 4 pieces chicken breasts boneless and skinless
• ▢ 2 cups cherry tomatoes halved
• ▢ 1 cup fresh basil chopped
• ▢ 0.5 cups mozzarella cheese shredded
• ▢ 2 tablespoons olive oil extra virgin
• ▢ 1 teaspoon salt
• ▢ 0.5 teaspoon black pepper

Instructions

Preparation Steps

• Preheat the grill to medium-high heat.
• Rub the chicken breasts with olive oil, salt, and black pepper.
• Grill the chicken for about 7-8 minutes on each side, until fully cooked.
• In the last few minutes of grilling, top the chicken with cherry tomatoes and mozzarella cheese.
• Remove the chicken from the grill and let it rest for a few minutes.
• Garnish with fresh basil before serving.

Notes

This dish is perfect for a summer barbecue!