Grilled Chicken Margherita
Grilled chicken margherita is a fresh, flavorful, protein-packed main made better with a pellet grill. The addition of sweet smoke breathes new life into the classic. The chicken is tender, the melted cheese adds a layer of richness, and the pesto is super fresh, as are the juicy bursts of tomato you get in every forkful.
Equipment
- Z Grills 1000D3E Wood Pellet Grill
- Z Grills Apple Wood Pellets
- Large Bowl
- Tongs
- Grill Mat
- Knife
- Probe Thermometer
Ingredients
- 4 boneless skinless chicken breasts
- 2 tablespoons olive oil
- 1 teaspoon kosher salt
- 1 teaspoon garlic powder
- ½ teaspoon dried oregano
- ½ teaspoon dried basil
- ¼ teaspoon dried marjoram
- ½ teaspoon black pepper
- 4 slices mozzarella cheese
- ½ cup cherry tomatoes, halved
- 4 tablespoons capers, optional
- Fresh basil, for garnish
Pesto
- 1 ½ cups fresh basil, lightly packed
- 1 garlic clove, peeled
- 2 tablespoons slivered almonds
- 2 tablespoons chopped fresh parsley
- 1 tablespoon freshly grated parmesan cheese
- ¾ teaspoon lemon zest
- 1 tablespoon fresh lemon juice
- ½ teaspoon kosher salt
- 1/8 teaspoon black pepper
- ¼ cup extra-virgin olive oil, or neutral oil
Instructions
- Pat the chicken dry with a paper towel and pound each breast, so it is 1 inch thick. The breasts should be an even thickness so they cook evenly.
- Combine the oil, salt, garlic powder, dried herbs, and black pepper in a bowl.
- Add the chicken to the bowl with the oil and seasonings. Toss to coat, then leave the chicken to sit while you make the basil.
- Add all the pesto ingredients except the olive oil to a blender or food processor.
- Blend/process until the ingredients come together.
- Run the blender or food processor on low as you deliver the oil in a steady stream.
- Preheat your Z-Grills (preferably with branded apple wood pellets) or other wood pellet grill to 350 degrees Fahrenheit.
- Transfer the chicken to the grates, close the lid, and cook for 4 minutes.
- Flip and cook for another 4 minutes or until the internal temperature reaches 160 degrees Fahrenheit.
- Top each chicken breast with a slice of cheese, close the lid, and grill for another minute or two. Feel free to place the chicken on a grill mat to prevent mess.
- Plate each chicken breast, then divide the pesto between each breast. Follow with tomatoes, capers (if desired), and garnish with fresh basil.
